The macrobiotic approach to cancer: towards preventing and controlling cancer with diet and lifestyle

THE

THE

MACROBIOTIC APPROACH TO

TOWARDS AND

PREVENTING

CONTROLLING

CANCER DIET

W I T H

AND

WITH LIFESTYLE

EDWARD

ESKO

AVERY a member of Penguin Group (USA) Inc.

The medical and health procedures in this book are based on the training, personal experiences and research of the authors. Because each person and situation is unique, the editor and publisher urge the reader to check with a qualified health professional before using any procedure where there is any question as to its appropriateness. The publisher does not advocate the use of any particular diet and exercise program, but believes the information presented in this book should be available to the public. Because there is always some risk involved, the author and publisher are not responsible for any adverse effects or consequences resulting from the use of any of the suggestions, preparations, or procedures in this book. Please d o not use the book if you are unwilling to assume the risk. Feel free to consult a physician or other qualified health professional. It is a sign of wisdom, not cowardice, to seek a second or third opinion. Cover design by Abby Kagan Cover photo by Greg Goebel

a member of Penguin Group (USA) Inc. 375 Hudson Street New York, NY 10014 www.penguin.com Library of Congress Cataloging-in-Publication Data Kushi, Michio. The macrobiotic approach to cancer : toward preventing and controlling cancer with diet and lifestyle / Michio Kushi with Ed. Esko. p. cm. Includes bibliographical references and index. ISBN 0-89529-486-9 1. Cancer—Prevention. 2. Cancer—Nutritional aspects. 3. Macrobiotic diet. 1. Esko, Edward. II. Title. [DNLM: 1. Diet, Macrobiotic—popular works. 2. LifeStyle-popular works. 3. Neoplasms—diet therapy—popular works. 4. Neoplasms—prevention and control—popular works. QZ 201 K97m] RC268.K89 1991 616.99'405—dc20 DNLM/DLC for Library of Congress 91-18034 CIP

Copyright © 1981,1982,1991 by Michio Kushi All rights reserved. N o part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright owner. Printed in the United States of America 20 19 18 17 16 15

Contents

v 1

Foreword Introduction 1 2 3 4 5 6 7

C a n c e r a n d M o d e r n Civilization A Holistic A p p r o a c h to Lifestyle Diet a n d the D e v e l o p m e n t o f C a n c e r M a c r o b i o t i c s a n d Preventive N u t r i t i o n Unifying Principle Foods that P r o m o t e Health Recovery a n d B e y o n d

5 15 45 65 95 117 147

Recommended Reading Macrobiotic Resources About the Authors Index

161 167 169 171

»

Foreword

I a m h o n o r e d that M i c h i o Kushi has asked m e to write a Forew o r d for the revised version o f The Macrobiotic Approach to Cancer, h o n o r e d , b u t m o r e than a little apprehensive. I a m a beginner in m a c r o b i o t i c s , a student n o t a teacher. H o w c a n I a d d anything to what M i c h i o has already said? In the w o r l d o f Western m e d i c i n e I a m a generalist, n o t a specialist. I a m n o kind o f m e d i c a l scientist. I c a n o n l y tell y o u , simply, w h a t I have learned. M y four years in m a c r o b i o t i c s has o p e n e d u p a new w o r l d for m e . I have n o t a b a n d o n e d the o r t h o d o x Western m e d i c i n e I was taught fifty years a g o . However, I n o w realize that m u c h o f the C a r t e s i a n - N e w t o n i a n m e c h a n i s t i c m o d e l must b e revised in the light o f recent scientific research. T h i s m o d e l has left m a n y g a p s in practice, g a p s that m a c r o b i o t i c s a n d traditional Eastern m e d i c i n e c a n h e l p us fill. T h i s will n o t b e achieved by a r g u i n g with o n e a n o t h e r across a Berlin Wall o f misunderstanding. W e n e e d to e x t e n d the d i a l o g u e b e t w e e n m a c r o b i o t i c s a n d o r t h o d o x Western m e d i c i n e , a n d I k n o w that M i c h i o is e a g e r to further this g o a l . Most g o o d m e d i c a l scientists are h u m b l e folk, and n o t authoritarian bigots rejecting a n y t h i n g strange or new. A l e a d i n g c a n c e r research specialist, discussing m y o w n recovery, said, " W h a t we don't k n o w a b o u t c a n c e r is infinitely m o r e than what we d o . W e are o n l y at the b e g i n n i n g . " v

v

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The Macrobiotic Approach to Cancer

D u r i n g the past twenty years — a n d particularly the past five—scientific research has p r o c e e d e d at a p h e n o m e n a l rate. S o m e o f it is highly relevant to m a c r o b i o t i c s — f o r e x a m p l e cellular m i c r o b i o l o g y a n d p s y c h o n e u r o i m m u n o l o g y . But what have I personally l e a r n e d f r o m m a c r o b i o t i c s ? I have learned that I a n d m y patients are c o m p l e t e l y u n i q u e individuals. I c a n n o l o n g e r think o f J o h n Smith as " t h e l u n g c a n c e r " in b e d n u m b e r sixteen, n o r speak collectively o f "the h a n d i c a p p e d " o r " t h e o l d " ! M y c o n t e m p o r a r i e s a n d I are not "the old"—we are all individuals differing in o u r genes, families, e d u c a t i o n , e x p e r i e n c e , i n c o m e , customs, needs, a n d desires. M y o w n experiences have taught m e the i m p o r t a n c e o f diet in illness a n d health, a n d it is fascinating to see that most o f the c o n c e p t s in the m a c r o b i o t i c diet are rapidly b e c o m i n g the m e d i c a l o r t h o d o x y o f today. A recent W o r l d Health O r g a n i zation report c o n c l u d e d with these words: "Changes in diet a n d lifestyle c a n protect against p r e m a t u r e deaths a n d the c h r o n i c diseases w h i c h affect p e o p l e in their m i d d l e a n d later years." Most o f the report's r e c o m m e n d a t i o n s will not b e new to readers o f M i c h i o Kushi's b o o k s . I have l e a r n e d , too, that m o s t o f us have i m m e n s e resources f o r g r o w t h a n d c h a n g e —at almost any age. A n o l d d o g can learn new tricks, as I a n d m a n y others have shown. T h e c o n c e p t o f illness as a b r e a k d o w n in the r a p p o r t between m a n a n d nature o p e n s u p new perspectives for health p r o m o t i o n a n d reh a b i l i t a t i o n , for the rediscovery o f the healing powers o f n a ture, o f fresh spring water, clean air, a n d p e a c e a n d quiet. W e live in a p e r i o d o f incredibly r a p i d c h a n g e . W h o c o u l d have forecast the events in E u r o p e in the past three years? T h e w i n d o f c h a n g e has n o t b e e n limited to the U S S R a n d Eastern E u r o p e . It has r e a c h e d almost every c o u n t r y in the world a n d has even t o u c h e d the d o c t o r - p a t i e n t relationship. Perhaps those w h o have rejected authoritarian regimes are n o longer p r e p a r e d to a c c e p t their doctors' words o f w i s d o m without question. I recently spoke to y o u n g health a n d social workers in Pol a n d , a n d was b o m b a r d e d with questions a b o u t m a c r o b i o t i c s . M a n y p e o p l e have f o u n d that o r t h o d o x m e d i c i n e has failed to m e e t their needs — especially in the prevention and treatment o f the degenerative diseases. T h e s e p e o p l e are turning in increasing n u m b e r s to c o m p l e m e n t a r y m e d i c i n e .

Foreword

vii

For those o f us suffering f r o m an " i n c u r a b l e " disease, for w h i c h o r t h o d o x m e d i c i n e offers n o remedy, the biggest single benefit that m a c r o b i o t i c s c a n offer is h o p e . T h a t was the message that M i c h i o gave m e f o u r years a g o — t h a t o u r b o d i e s c a n reject the illness, that we ourselves are b a c k in c h a r g e . W e are n o l o n g e r passively relying solely o n d o c t o r s , drugs, a n d hospitals. In all his writing a n d lectures, M i c h i o has never f o r g o t t e n that personal salvation is n o t e n o u g h . H e has never c e a s e d to speak o f p e a c e a n d the e n v i r o n m e n t . W h i l e we a n d o u r c h i l dren e m b a r k o n a healthier way o f life, we c a n n o t a f f o r d to ignore the millions o f m e n a n d w o m e n w h o are starving. A s we ourselves seek to eat fresh a n d w h o l e s o m e u n c o n t a m i n a t e d f o o d , we c a n n o t afford to forget that w o r l d w i d e c o m m e r c i a l empires are still b e i n g built o n pesticides a n d artificial fertilizers, o n the c h e m i c a l d o c t o r i n g o f m o s t o f the f o o d s t u f f in o u r shops a n d supermarkets. If o u r aim is truly " O n e Peaceful W o r l d , " we c a n n o t forget that vast industries are still e n g a g e d in the e n o r m o u s l y profitable business o f p r o d u c i n g ever-more lethal w e a p o n s o f war, that governments p l e a d i n g poverty c a n still find a s t r o n o m i c a l sums to s p e n d o n war a n d destruction. Yet times are c h a n g ing. By d e c i d i n g to m a k e e c o l o g y the t h e m e o f o u r next International M a c r o b i o t i c Congress in E u r o p e , we have s h o w n that we are well aware o f this. T h o s e o f us w h o have c o m e to m a c r o b i o t i c s have an i m mense responsibility to give leadership to the things we believe in, to work with all m e n a n d w o m e n o f g o o d will to b u i l d a new society, freed f r o m ruthless exploitation o f m a n a n d n a ture for c o m m e r c i a l gain — t o b u i l d " O n e Peaceful W o r l d . " T h i s is what m a c r o b i o t i c s m e a n s to m e — a n d I believe this is the message that others will find in this b o o k . H u g h Faulkner, M . D . Chianti Italy

THE MACROBIOTIC APPROACH TO CANCER

Introduction

In m a n y ways, c a n c e r is a s y m b o l o f the destructive trends that c o n f r o n t us all in the final d e c a d e o f the twentieth c e n tury. T h e crisis in personal a n d g l o b a l h e a l t h , in w h i c h c a n cer plays a m a j o r role, is rapidly a p p r o a c h i n g a critical stage, a n d m a y s o o n threaten the c o n t i n u a t i o n o f society. In o r d e r to reverse this destructive trend a n d avert future c a t a s t r o p h e , w e need to c h a n g e o u r way o f thinking a n d l o o k b e y o n d partial or s y m p t o m a t i c answers. If, t h r o u g h self-reflection, we are able to discover the m o s t basic, universal principles that g o v ern the natural w o r l d a n d use t h e m to secure a healthy a n d peaceful way o f life, we will have discovered a f u n d a m e n t a l solution to the m o d e r n crisis. Central to this new u n d e r s t a n d i n g is a respect for the i m p o r tance o f diet. T h r o u g h o u t the w o r l d , cancer, heart disease, and other c h r o n i c illnesses have increased in i n c i d e n c e as p e o p l e shifted f r o m their m o r e b a l a n c e d traditional dietary patterns. Diets that h a d b e e n based a r o u n d w h o l e grains, o r ganically g r o w n fresh vegetables a n d fruits, b e a n s a n d sea vegetables, a n d other regional p r o d u c t s , were r e p l a c e d by a diet based o n increased c o n s u m p t i o n o f m e a t a n d dairy p r o d u c t s , fatty a n d oily foods, a n d refined o r synthetic f o o d items. S i m -

1

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The Macrobiotic Approach to Cancer

ply p u t , the rise o f c a n c e r a n d other c h r o n i c illnesses is d u e prim a r i l y to the c h a n g i n g dietary habits o f m o d e r n civilization; A m o n g the endless varieties o f disease, two apparently o p posite categories o f causes a n d s y m p t o m s stand o u t . S o m e circ u l a t o r y disorders involve overexpansion o f the heart a n d b l o o d vessels, l e a d i n g to low b l o o d pressure; in o t h e r such disorders, the circulatory vessels are overly c o n t r a c t e d , leading to h i g h b l o o d pressure. Similarly, there are two apparently o p posite categories o f c a n c e r ; those that a p p e a r toward the p e riphery o f the body, such as skin o r breast cancer, and those that a p p e a r in the internal organs a n d depths o f the body, s u c h as c o l o n , liver, o r p a n c r e a t i c cancer. Regardless o f its s y m p t o m s , c a n c e r in all o f its manifestations c a n b e u n d e r s t o o d in terms o f these opposite tendencies, w h i c h , in m a c robiotics, are k n o w n as yin and yang. T h e solution to c a n c e r and other c h r o n i c illnesses lies ultim a t e l y in eating so that these opposite tendencies are b r o u g h t into m o d e r a t e b a l a n c e . Because we are able to exercise c o n trol over what we eat a n d drink, f o o d is the most important f a c t o r i n f l u e n c i n g the health and happiness o f individuals a n d society. O u r ability to c o n t r o l other environmental factors is limited in c o m p a r i s o n to the f r e e d o m that we exercise when selecting daily foods. C o n t r o l over daily dietary practice is, therefore, essential in solving the p r o b l e m s of personal and planetary health. T h e standard m a c r o b i o t i c diet presented in this b o o k is b a s e d o n b a l a n c i n g opposites and is similar to diets that kept p e o p l e in traditional cultures free of cancer. A naturally b a l a n c e d diet, a d a p t e d for personal needs, is the cornerstone o f the m a c r o b i o t i c a p p r o a c h , as are appropriate physical activity a n d positive mental o u t l o o k . O v e r the past thirty years, thousands o f p e o p l e in all c o r ners o f the g l o b e have recovered f r o m c a n c e r and other c h r o n i c illnesses t h r o u g h the m a c r o b i o t i c a p p r o a c h to diet a n d way o f life. T h e i r stories have b e e n told in lectures and seminars a r o u n d the w o r l d , in newspaper a n d m a g a z i n e articles, o n r a d i o a n d television, a n d in b o o k s ( e . g . , Healing Miracles from Macrobiotics by Jean a n d M a r y Alice Kohler; Recalled By Life by A n t h o n y Sattilaro, M . D . , and T o m M o n t e ; Macrobiotic Miracle; How a Vermont Family Overcame Cancer by Virginia B r o w n a n d Susan Stayman; Recovery: From Cancer to Health through Macrobiotics by Elaine N u s s b a u m ;

Introduction

3

Confessions of a Kamikaze Cowboy by Dirk B e n e d i c t ; Beating the Odds by H u g h Faulkner, M . D . ; a n d Cancer-Free: Profiles of People Who Recovered from Cancer Naturally by A n n e Fawcett and the East West F o u n d a t i o n ) . A s these a n d o t h e r experiences demonstrate, the recovery o f physical health o f t e n leads to a subtle b u t p r o f o u n d c h a n g e in one's entire p e r s o n a l ity, i n c l u d i n g the d e v e l o p m e n t o f m o r e satisfying personal relationships a n d a d e e p a p p r e c i a t i o n for life o n all levels. It is t h r o u g h positive c h a n g e s such as these that a p e a c e f u l solidarity can d e v e l o p within society, l e a d i n g to the establishment o f a peaceful w o r l d c o m m u n i t y . The Macrobiotic Approach to Cancer is c o m p i l e d f r o m m y articles and lectures over the past seventeen years. It is b a s e d o n an earlier b o o k — o n e o f the first o n m a c r o b i o t i c s a n d c a n c e r — p u b l i s h e d in 1 9 8 1 . In this new, revised e d i t i o n , we i n t r o d u c e the principles o f m a c r o b i o t i c s a n d a p p l y t h e m to the p r o b l e m o f cancer. A l s o i n c l u d e d are personal a c c o u n t s o f e x ceptional patients w h o , in spite o f the o d d s , a d o p t e d the m a c robiotic diet a n d lifestyle a n d recovered their h e a l t h . A review o f current c a n c e r a n d diet research, a n d guidelines issued by p u b l i c health agencies that p o i n t to the role o f a naturally b a l a n c e d diet in c a n c e r prevention are presented as well. T h i s b a sic, introductory b o o k offers a general overview o f the m a c r o b i o t i c a p p r o a c h a n d c o m p l e m e n t s the m o r e extensive presentation featured in The Cancer Prevention Diet (St. M a r tin's Press, 1983), m y other m a j o r b o o k o n the topic o f cancer. I w o u l d like to thank everyone w h o c o n t r i b u t e d to this b o o k . I thank H u g h Faulkner, M . D . , a distinguished m e m b e r o f our international network o f m a c r o b i o t i c physicians, f o r c o n t r i b u t i n g the Foreword, a n d for p r o v i d i n g his personal case history. I also thank the contributors for writing their inspiring recovery stories a n d for g r a n t i n g permission to use them in the b o o k . I thank m y co-author, E d w a r d Esko — w h o , m o r e than fifteen years ago, edited o u r earliest p u b l i c a t i o n s o n m a c r o b i o t i c s and cancer, a n d o r g a n i z e d the first o f m a n y conferences o n c a n c e r a n d diet — f o r c o m p i l i n g the materials a n d a d d i n g insights based o n years o f e x p e r i e n c e as a m a c robiotic teacher. I also thank A l e x Jack, c o - a u t h o r o f The Cancer Prevention Diet, for p r o v i d i n g research a n d statistics used in the b o o k , a n d Lawrence H . Kushi, S c . D . , a nutritional researcher at the University o f M i n n e s o t a , for c o m p i l -

4

The Macrobiotic Approach to Cancer

i n g i n f o r m a t i o n i n c l u d e d in the c h a p t e r o n m a c r o b i o t i c s a n d preventive n u t r i t i o n . I a p p r e c i a t e the work o f the editorial a n d p r o d u c t i o n staffs, i n c l u d i n g Lynda S h o u p o f O n e Peaceful W o r l d , a n d R u d y Shur, L i n d a C o m a e , a n d the staff o f Avery Publishing G r o u p . M i c h i o Kushi Brookline, Massachusetts

1 Cancer and Modern Civilization

A study o f the m a c r o b i o t i c diet's effect o n c a n c e r o f the p a n creas was reported o n by m e d i c a l researcher G o r d o n Saxe at the 1989 M a c r o b i o t i c S u m m e r C o n f e r e n c e h e l d in Great B a r rington, Massachusetts. C o n d u c t e d in 1985 by the T u l a n e S c h o o l o f Public H e a l t h , the study a t t e m p t e d to f i n d o u t whether persons with p a n c r e a t i c c a n c e r w h o a d o p t e d the m a c r o b i o t i c diet survived l o n g e r than those w h o d i d n o t . T h e subjects o f the study were a g r o u p o f twenty-four p a n c r e a t i c c a n c e r patients w h o h a d p r a c t i c e d a m a c r o b i o t i c diet f o r at least three m o n t h s . T h e c o n t r o l g r o u p consisted o f p a n c r e a t i c c a n c e r patients f r o m the n a t i o n a l t u m o r registry w h o were d i agnosed d u r i n g the same p e r i o d . A m o n g the twenty-four m a c r o b i o t i c patients, the o n e - y e a r survival rate was 5 4 . 2 p e r cent ( 1 3 / 2 4 ) , c o m p a r e d with 10.0 p e r c e n t ( 9 5 0 / 9 5 0 0 ) in the control g r o u p . Saxe told the c o n f e r e n c e that a l t h o u g h n o t conclusive, these results were highly statistically significant. Even t h o u g h m o r e research a l o n g these lines is urgently n e e d e d , the Tulane study suggests that a m a c r o b i o t i c a l l y b a l a n c e d diet m a y positively influence the o u t c o m e o f existing cancers. Presently, m a n y l e a d i n g n u t r i t i o n a l a n d p u b l i c health agencies agree that a naturally b a l a n c e d , low-fat diet along the lines o f m a c r o b i o t i c s c o u l d h e l p prevent o r lower 5

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The Macrobiotic Approach to Cancer

the risk o f cancer, b u t this study is o n e o f the first to suggest that diet has an influence o n already established cancers. T h i s c o n c l u s i o n is s u p p o r t e d by a g r o w i n g b o d y o f a n e c d o t a l e v i d e n c e . Over the years, m y associates a n d I have w o r k e d with m a n y e x c e p t i o n a l c a n c e r patients w h o o v e r c a m e the o d d s a n d went o n to lead n o r m a l , healthy, and productive lives. H u g h Faulkner, M . D . , a f o r m e r L o n d o n physician w h o n o w lives in Italy, is an o u t s t a n d i n g e x a m p l e . Dr. Faulkner was d i a g n o s e d with c a n c e r o f the pancreas in 1987. Being a physician, h e was aware that m e d i c a l l y there was little h o p e o f recovery, and that the usual rate o f survival after diagnosis o f p a n c r e a t i c c a n c e r is two to four m o n t h s . Dr. Faulkner and his wife, M a r i o n , e m b a r k e d o n the m a c r o b i o t i c way o f life s o o n after the c a n c e r was discovered, a n d by the a u t u m n o f 1988 m e d i c a l tests showed " n o evidence o f cancer, n o evidence o f a b n o r m a l i t y o f any k i n d . " T h e r e are m a n y e x c e p t i o n a l c a n c e r patients w h o , like Dr. Faulkner, have a d o p t e d m a c r o b i o t i c s a n d e x p e r i e n c e d a return to g o o d health. In this b o o k we i n t r o d u c e several o f their r e m a r k a b l e a n d inspiring stories. Moreover, an increasing n u m b e r o f d o c t o r s a n d health care professionals in the United States a n d in other countries have a d o p t e d the m a c r o b i o t i c way o f life. M y wife, Aveline, a n d I have presented seminars for d o c t o r s in Boston, Becket (Massachusetts), France, Y u g o slavia, Hungary, and central A f r i c a . Several h u n d r e d doctors are n o w part o f an international network o f m a c r o b i o t i c physicians, m a n y o f w h o m r e c o m m e n d m a c r o b i o t i c s as a viable a p p r o a c h to health p r o m o t i o n and disease prevention. T h e m a c r o b i o t i c physicians' network h o p e s to report scientific d a t a by standardizing r e c o r d - k e e p i n g a m o n g patients w h o p r a c t i c e m a c r o b i o t i c s . Hopefully, data such as this will stimulate further research and influence p u b l i c health policy toward greater r e c o g n i t i o n o f the role o f diet in health. T H E M O D E R N H E A L T H CRISIS O v e r the past half century, m e d i c a l science has c o n d u c t e d a massive c a m p a i g n in an attempt to solve the p r o b l e m o f c a n cer. To date, this large-scale effort has not p r o d u c e d a solution. A M a y 1986 article entitled "Progress Against Cancer," p u b l i s h e d in the New England Journal of Medicine, s u m m a -

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Cancer and Modern Civilization

PANCREATIC CANCER

Physician, Heal Thyself Hugh Faulkner had never been happier. He had completed a successful career as a general practitioner in London and had retired to a beautiful old farmhouse in Italy. After returning to the countryside outside of Florence with his wife, Marion, the former London physician learned he had cancer of the pancreas. "We both knew the diagnosis was more or less a death sentence," he recalled in an interview with The Independent, a British newspaper. After her husband was referred to a surgeon who wanted to operate immediately, Marion asked, "What happens if he doesn't have surgery?" She was told, "He'll certainly obstruct." Bowel obstruction or difficulties with food absorption are common with pancreatic cancer, and Dr. Faulkner started to experience both. He underwent surgery to relieve the obstruction, but surgeons made no attempt to remove the cancer. In the hospital, after several days on liquids, he was put on solid foods again, "That day the lady from the kitchens came to see me," he recalls. '"Would you like steak and kidney pudding, dear?' she asked. I noticed we were given no advice at all on diet." Meanwhile, a young woman who had given the Faulkners Shiatsu treatments for back pain recommended macrobiotics. Dr. Faulkner recalled that during his career he had not been a conventional physician. "I used to refer my patients to people I thought could help them even if I thought they were 'alternative.' But I hadn't referred cases of incurable cancer. And I hadn't any real contact with alternative medicine. I'm not a believer; I'm congenitally skeptical." After reading several books, Dr. Faulkner decided that macrobiotics might "help improve the quality of the months remaining to me." The usual rate of survival after diagnosis for pancreatic cancer is two to four months. It is rare to live even a year. "All our medical friends naturally assumed that I would die," Dr. Faulkner explains. "But by this time I'd decided that what I was afraid of was not death itself. It was the pain, the incontinence, the loss of autonomy when I became helpless that I dreaded." Back in England, the Faulkners checked into a hospice—a center for the dying. While awaiting the end, they went to the Community Health Foundation, the macrobiotic center in London. A macrobiotic teacher who was visiting from Boston advised them on diet and encouraged them to see Michio Kushi for additional recommendations. About six weeks later they met Michio during one of his Euro-

The Macrobiotic Approach to Cancer

8

pean seminars. "Kushi was a small, slim, very modest man, with considerable charisma," Dr. Faulkner recalls. "It was all very warm and friendly and unmedical. Kushi spent a long time examining my skin texture—its appearance, elasticity, and color. Then I said, 'Well, can macrobiotics heal my cancer?'" " 'No,' said Kushi, 'but your body can. What we can do is advise you on a diet and way of life that will almost certainly make you feel much better, and give your body a chance to reject the cancer. We can't give you any guarantees—but we have plenty of evidence from cases like yours that it can work.'" Although Dr. Faulkner was a little skeptical, Marion was enthusiastic, and they decided to try it. Returning to their farmhouse in Italy, the couple started cooking for themselves. The diet Michio recommended was a modified version of the standard macrobiotic diet. For breakfast, there was whole grain porridge and occasionally whole grain bread. Lunch included vegetable soup and tofu, tempeh, or another protein dish. Dinner consisted of pressure-cooked brown rice and vegetables and, occasionally, stewed fruit. Dr. Faulkner's diarrhea went away, and he began to feel better. Marion also experienced improvement—she began to feel more energetic and confident. Visitors who came by to say farewell to the dying doctor were amazed to find him chopping wood and full of energy. By the autumn of 1988, medical tests showed "no evidence of cancer, no evidence of abnormality of any kind." In London, some doctors questioned the initial diagnosis of cancer. Dr. Faulkner showed them his biopsy report and introduced them to his surgeon. They didn't want to believe and labeled his recovery "spontaneous regression." Now, two and a half years later, Dr. Faulkner continues to thrive. He eats and sleeps well, entertains many visitors, and swims several times a week. He has also learned how to read music, play the jazz harmonica, and use a word processor. "I have a lot more energy than I've had in years." "As an orthodox doctor, I myself wouldn't have thought of diet influencing the course of disease," Dr. Faulkner admits. "I'm now quite sure that we can learn a great deal from alternative medicine. "The big change in macrobiotics was hope, however implausible. That, and the feeling that I was regaining control of my destiny." Source: "A Doctor Heals Himself of Terminal Cancer," One Peaceful

World, Autumn 1989.

Cancer and Modern Civilization

9

rized current scientific thinking a b o u t present a p p r o a c h e s to c a n c e r : " W e are losing the w a r against cancer, n o t w i t h s t a n d ing progress against several u n c o m m o n f o r m s o f the disease, i m p r o v e m e n t s in palliation, a n d extension o f the p r o d u c t i v e years o f life. A shift in research e m p h a s i s , f r o m research o n treatment to research o n prevention, seems necessary if s u b stantial progress against c a n c e r is to b e f o r t h c o m i n g . " A m o n g the possible avenues o f p r e v e n t i o n , dietary a n d lifestyle m o d i f i c a t i o n s are inexpensive a n d offer realistic h o p e o f r e d u c i n g the i n c i d e n c e o f cancer. Yet, o f the billions o f dollars spent e a c h year for c a n c e r research, very little is c h a n n e l e d into the study o f diet a n d cancer. T h i s d e f i c i e n c y was c i t e d m o r e than ten years a g o by the U n i t e d States Congress in a rep o r t entitled Nutrition Research Alternatives p r e p a r e d in 1978 by the O f f i c e o f T e c h n o l o g y Assessment. T h e c o n c l u s i o n is as valid t o d a y as it was t h e n : "Federal h u m a n nutrition research p r o g r a m s have failed to d e a l with the c h a n g i n g health p r o b l e m s o f the A m e r i c a n p e o p l e . Possibly the m o s t p r o d u c tive a n d i m p o r t a n t area o f nutrition research will b e the i d e n tification o f specific dietary links to c h r o n i c diseases, l e a d i n g to m e t h o d s o f p r e v e n t i o n . " A t present, A m e r i c a a n d the rest o f the m o d e r n w o r l d are in the midst o f a crisis in health. T h e m o d e r n h e a l t h crisis e x tends far b e y o n d p r o b l e m s in the distribution o f m e d i c a l t e c h nology, the crisis in e m e r g e n c y care, o r the a s t r o n o m i c a l cost o f m o d e r n m e d i c i n e itself. It is well k n o w n that the rates o f cancer, heart disease, diabetes, osteoporosis, A I D S a n d i m m u n e deficiencies, Alzheimer's disease, a n d o t h e r d e g e n e r a tive disorders have b e e n steadily increasing t h r o u g h o u t the century, and in nearly all the world's p o p u l a t i o n s . T h e s e increases have taken p l a c e even as m e d i c a l science d e v e l o p e d to its present level. A t the turn o f the century, for e x a m p l e , c a n cer affected o n e o u t o f twenty-seven p e o p l e in the U n i t e d States. By 1950, the rate h a d j u m p e d to o n e in e i g h t ; a n d b y 1985, official estimates were that o n e o u t o f three p e o p l e w o u l d develop the disease. If c a n c e r keeps increasing at this rate, by the year 2 0 0 0 , every other person c o u l d ultimately d e v e l o p it. By the year 2020, c a n c e r c o u l d strike four out o f five p e o p l e , a n d , s o o n after that, virtually everyone. T h e figures are presented in Table 1.1.

The Macrobiotic Approach to Cancer

10 Table 1.1.

The Increasing Incidence of Cancer in the United States

Year

Proportion of U.S. Population

1900 1950 1985

lout of 27 lout of 8 lout of 3

Future Projections

2000 2020 2030

1 out of 2 4 out of 5 virtually everyone

A b o u t 76 m i l l i o n A m e r i c a n s n o w living will eventually d e v e l o p cancer, a c c o r d i n g to the A m e r i c a n C a n c e r Society. C a n c e r will affect three o u t o f f o u r families in the United States. In 1 9 9 0 , a p p r o x i m a t e l y o n e m i l l i o n p e o p l e were diagnosed with cancer. In a d d i t i o n , m o r e than 6 0 0 , 0 0 0 cases o f usually n o n - f a t a l skin c a n c e r were d i a g n o s e d . T h e s e c o n d leading cause o f d e a t h in the U n i t e d States, c a n c e r claims m o r e than 5 0 0 , 0 0 0 A m e r i c a n s e a c h year. In the 1980s, there were over 4 . 5 m i l l i o n c a n c e r deaths, nearly 9 m i l l i o n new cases, a n d 12 m i l l i o n p e o p l e u n d e r m e d i c a l care for cancer. A b o u t 1.5 m i l lion biopsies are p e r f o r m e d e a c h year. A s we c a n see, the m o d e r n health crisis, in w h i c h c a n c e r is b u t o n e p a r t , has the potential to affect everyone. T h e responsibility for f i n d i n g a n d i m p l e m e n t i n g solutions belongs to all o f us, n o t just to those in the m e d i c a l a n d scientific c o m munities. A solution to c a n c e r a n d the m o d e r n health crisis as a w h o l e will e m e r g e only t h r o u g h the c o o p e r a t i v e effort o f all p e o p l e in society.

CANCER AND MODERN

LIFE

T h e rise o f c a n c e r a n d other degenerative diseases d u r i n g the twentieth c e n t u r y is a sign that s o m e t h i n g is w r o n g with m o d ern life. T h e m o d e r n way o f l o o k i n g at the w o r l d m a y itself b e p r o b l e m a t i c . Today, progress is viewed in materialistic terms, while intangible, spiritual values are often overlooked o r s h o r t - c h a n g e d . But this view is o u t o f p r o p o r t i o n with the n a ture o f existence since the material w o r l d is tiny, almost insignificant, w h e n c o m p a r e d with the invisible w o r l d o f spirit.

Cancer and Modern Civilization

A Doctor Looks at Macrobiotics In December 1983, a close friend was found to have inoperable colon cancer that had spread to the liver. He was given just four to six months to live. Since there was then and, at this writing, still is, no known treatment for this disease once it has spread beyond the intestines, and since chemotherapy could, at best, offer only a possibility of temporary prolongation of life, he chose not to receive any medical treatment, but' instead to try macrobiotics. He and his family followed the macrobiotic diet 100 percent, without any deviations, and became totally involved in the macrobiotic way of life. Almost every night his wife and son gave him a Shiatsu massage. After three months of being on the macrobiotic diet, he began running, and by September of 1984, he ran half a marathon. In November 1985, a CAT scan showed no sign of cancer, and my friend's present health is excellent. This is truly astounding in view of the fact that there is only one recorded case of spontaneous regression of metastatic colon cancer. In light of this spectacular regression from cancer, I began research into macrobiotics in June 1984. This included: (1) following a number of patients with cancer who had chosen macrobiotics (with or without chemotherapy); (2) questioning as many patients (or their relatives) as possible who had sought macrobiotic counseling, for either pancreatic cancer or brain tumor; (3) sending detailed questionnaires to people who felt they had had a serious illness and had done much better with macrobiotics; and (4) documenting in the appropriate scientific fashion a number of cases of medically incurable, terminal patients with biopsy-proven cancer who had followed macrobiotics and who had completely recovered from advanced cancer. The number of patients in this last group is small, and although this does not prove that macrobiotics can bring about recovery from cancer, it indicates that for the patient who cannot be offered hope medically, macrobiotics is certainly worth a try. Source: Vivien Newbold, M.D., Macrobiotics: An Approach to the Achievement of Health, Happiness, and Harmony, Doctors Look at Macrobiotics, Japan Publications, 1988.

11

12

The Macrobiotic Approach to Cancer

N o t o n l y is the physical w o r l d tiny in c o m p a r i s o n with the w o r l d o f spirit, b u t as m o d e r n physics has discovered, matter is actually c o m p o s e d o f energy a n d is constantly c h a n g i n g . O u r p e r c e p t i o n s trick us into believing that the w o r l d has a fixed o r u n c h a n g i n g nature, b u t reality is n o t like that. O u r bodies, for e x a m p l e , are c o m p o s e d o f energy a n d are n o t static a n d inert, b u t d y n a m i c a n d c h a n g i n g . Today's " s e l f is very different f r o m yesterday's " s e l f a n d tomorrow's "self." T h e c h a n g i n g nature o f h u m a n life is o b v i o u s to parents w h o have w a t c h e d their c h i l d r e n grow. Moreover, we d o n ' t stop c h a n g i n g after we r e a c h physical m a t u r i t y : o u r body, m i n d , a n d consciousness constantly c h a n g e a n d d e v e l o p t h r o u g h o u t life. T h e r e is n o t h i n g static, fixed, o r p e r m a n e n t in this universe. If we are able to recognize this, then we are m o r e likely to b e o p e n to the possibility o f m a k i n g constructive changes in o u r lives, a n d to the possibility o f discovering new dimensions o f health a n d healing. R e o r i e n t i n g o u r priorities to reflect the true nature o f existence c a n h e l p us relieve stress a n d m o b i l i z e o u r innate capacities for self-healing. I often m e e t p e o p l e w h o , a l t h o u g h they k n o w they n e e d to c h a n g e their diets a n d eat well, say that the d e m a n d s o f their careers prevent t h e m f r o m d o i n g so. T h e y sometimes say, "I k n o w I s h o u l d eat well, b u t I d o n ' t have time to c o o k , " o r "I travel a lot a n d n e e d to eat in restaurants." I tell t h e m that there is n o t h i n g w r o n g with having a successful career, b u t that success s h o u l d n o t c o m e at the expense o f their health and w e l l - b e i n g . H e a l t h is the f o u n d a t i o n o f life; and if we lose it, we lose the ability to b e successful a n d to f u n c t i o n normally. Parallel to the t r i u m p h of materialism is the trend toward increasing alienation f r o m nature. M o d e r n p e o p l e are rapidly m o v i n g toward a totally artificial way o f life. However, regardless o f what direction society takes, life c a n n o t exist without the solar system o r the Earth, o r without air, water, o r vegetation. By c u t t i n g ourselves o f f f r o m nature and polluting o r destroying the e n v i r o n m e n t , we are u n d e r c u t t i n g the very f o u n d a t i o n o f life a n d health. T h e quality o f f o o d offers a g o o d e x a m p l e . O u r ancestors a p p r e c i a t e d the simple, natural taste a n d texture o f b r o w n b r e a d , b r o w n rice, a n d o t h e r w h o l e , natural f o o d s . Now, in o r d e r to appease the senses o r satisfy the d e m a n d for c o n v e n i e n c e , b r o w n rice is refined a n d polished into white rice,

Cancer and Modern Civilization

13

w h o l e - w h e a t b r e a d has b e e n r e p l a c e d by white b r e a d , a n d fresh g a r d e n vegetables are frozen o r c a n n e d . T h e s e f o o d s lack the natural b a l a n c e o f e n e r g y a n d nutrients f o u n d in their unprocessed c o u n t e r p a r t s , a n d are i n a d e q u a t e f o r m a i n taining h u m a n h e a l t h . A t the s a m e time, a h u g e industry has d e v e l o p e d that e n hances sensory a p p e a l by a d d i n g artificial c o l o r i n g s , flavorings, a n d texturing agents to o u r daily f o o d s . F o o d is n o t the only thing that has b e c o m e m o r e artificial. O v e r the last fifty years, this trend has b e e n e x t e n d e d to c l o t h i n g , b u i l d i n g m a terials, furniture, k i t c h e n utensils, a n d o t h e r items essential for daily living. A s m a n y p e o p l e have d i s c o v e r e d , however, artificial conveniences such as m i c r o w a v e ovens, c o m p u t e r display terminals, electric a p p l i a n c e s , a n d fluorescent lights c a n have deleterious effects o n h u m a n h e a l t h . C a n c e r is only o n e result o f a n u n n a t u r a l lifestyle a n d way o f eating. However, instead o f c o n s i d e r i n g the larger e n v i r o n m e n t a l , societal, a n d dietary causes o f cancer, m o s t research — with the e x c e p t i o n o f e p i d e m i o l o g i c a l o r large-scale p o p u l a tion studies —is o r i e n t e d in the o p p o s i t e d i r e c t i o n : viewing the disease m i c r o s c o p i c a l l y as a disorder o f i n d i v i d u a l cells. C a n c e r originates l o n g b e f o r e the f o r m a t i o n o f a t u m o r , and is rooted in o u r lifestyle, i n c l u d i n g the f o o d s we c o n s u m e . W h e n c a n c e r is finally discovered, however, m o d e r n treatments focus almost exclusively o n the t u m o r , w h i l e the p a tient's diet a n d lifestyle are o f t e n i g n o r e d . O f t e n , the f o o d s most associated with the patient's c a n c e r are served to the p a tient in the hospital. In m a n y cases, patients are t o l d that diet has n o t h i n g to d o with c a n c e r so "eat whatever y o u w a n t . " But since the cause is n o t c h a n g e d , the c a n c e r f r e q u e n t l y r e curs, a n d is m e t by a n o t h e r r o u n d o f treatment in w h a t is often an unsuccessful a t t e m p t to c o n t r o l o n l y the s y m p t o m s o f the disease. As we c a n see, this a p p r o a c h deals with effects, not causes. In order to c o n t r o l cancer, we n e e d to see b e y o n d its o b v i ous s y m p t o m s . W e n e e d to identify a n d , hopefully, c h a n g e the underlying factors that cause these s y m p t o m s to appear, b e g i n n i n g with the patient's dietary a n d lifestyle habits. W e also n e e d to see b e y o n d the individual patient. T h e o r i e n t a t i o n o f the f o o d industry, the quality o f m o d e r n agriculture, a n d the

14

The Macrobiotic Approach to Cancer

Skin Cancer Linked to Fluorescent Lights In a study published in The Lancet, researchers at the London School of Hygiene and Tropical Medicine discovered that fluorescent lighting in the office was associated with a two to twoand-a-half-fold increase in the risk of melanoma, a particularly virulent form of skin cancer that is increasing in incidence in the United States and other countries. The researchers reached this conclusion after questioning 274 female melanoma patients and 549 matched controls in Australia about certain lifestyle factors that might increase their risk of cancer. A review of other data collected on 27 male melanoma patients and 35 controls found an even stronger correlation—a 4.4-fold increase for exposure of 10 years or more. Source: J. A. Treichel, Science News, Volume 122, August 28 1982.

increasingly sedentary nature o f m o d e r n life all have a direct b e a r i n g o n the p r o b l e m o f cancer. F r o m the m a c r o b i o t i c view, then, c a n c e r is a s y m p t o m o f m o d e r n society itself: its artificial f a r m i n g practices, its unhealthful diet, a n d its p r e o c c u p a t i o n with short-term gain at the expense o f l o n g - t e r m health and well-being. In the c h a p ters that follow, we explore ways in w h i c h to c h a n g e our diet, lifestyle, and way o f thinking in order to turn away from c a n cer a n d toward g e n u i n e health.

2

A Holistic Approach to Lifestyle

C a n c e r does not result f r o m factors that are b e y o n d o u r c o n trol. It is a p r o d u c t o f the c h o i c e s we m a k e d a i l y — i n c l u d i n g the foods we c h o o s e to eat — a n d d o e s n o t strike at r a n d o m . T h e p r i m a r y factors that lead to c a n c e r are u n d e r o u r c o n t r o l . C a n c e r is a preventable disease, if we c h a n g e o u r habits early e n o u g h . But, b e y o n d prevention, e v i d e n c e is m o u n t i n g that lifestyle c h a n g e s g u i d e d by m a c r o b i o t i c principles c a n i m p r o v e the prognosis for c a n c e r a n d aid in the recovery o f h e a l t h . In o r d e r to establish health, we n e e d to c h a n g e the p r i n c i pal factors that cause c a n c e r to d e v e l o p . It is i m p o r t a n t to a d dress the issue o f health f r o m a holistic perspective; that is, to consider health to b e the natural o u t c o m e o f h a r m o n y in the w h o l e person — m i n d , body, a n d spirit. T h e m a c r o b i o t i c a p p r o a c h aims at restoring these aspects to a state o f h a r m o n y with e a c h other a n d with nature, primarily t h r o u g h adjustments in diet, lifestyle, a n d way o f thinking. Sickness is actually a sign that s o m e aspect o f o u r daily lives is causing us to b e c o m e o u t o f a l i g n m e n t with n a t u r e . In o n e sense, it offers an o p p o r t u n i t y to step b a c k a n d reassess o u r thinking a n d actions, a n d to, hopefully, m a k e the necessary corrections. In m a c r o b i o t i c s , this type o f evaluation is k n o w n

15

16

The Macrobiotic Approach to Cancer

as self-reflection, a n d it is an essential part o f the recovery process. M o s t o f the time, o u r d a y - t o - d a y thinking consists o f t h o u g h t s a n d i m a g e s that arise in response to the stimulation we receive f r o m o u r i m m e d i a t e e n v i r o n m e n t . O u r o n g o i n g internal d i a l o g u e i n c l u d e s t h o u g h t s such as: "I h o p e I get the p r o m o t i o n I was asking for," o r " I ' m l o o k i n g forward to m y v a c a t i o n in J a m a i c a , " o r " I w o n d e r w h o will w i n the b i g g a m e t o n i g h t ? " However, e a c h o f us has a d e e p e r level o f awareness that transcends the superficial levels o f consciousness. Here are the u n d e r s t a n d i n g , the d r e a m s , a n d the images that we all have as h u m a n beings, a n d n o t just as p e o p l e w h o work in an office or w h o m a n a g e a household budget. This deeper awareness often surfaces d u r i n g times o f crisis, a n d provides the basis for self-reflection a n d c h a n g e . It functions as an internal c o m p a s s o r inner g u i d e that helps k e e p us aligned with n a t u r e . If, for e x a m p l e , s o m e o n e is told o f a life-threatening illness, o r is f a c i n g a life-or-death, " t o - b e - o r - n o t - t o - b e " situat i o n , then this d e e p e r m i n d starts to e m e r g e . F r o m d e e p inside, a p e r s o n in this situation will start to think, "I don't care a b o u t m y o f f i c e w o r k o r o t h e r superficial things. W h a t shall I d o as a h u m a n b e i n g ? " T h i s d e e p e r consciousness, o r intuition, alerts us to p o t e n tially destructive habits o r patterns o f behavior, a n d includes the instinct for survival, o r self-preservation. It also motivates us to c h a n g e these habits. B e y o n d differences in nationality, race, religion, o r social standing, we all have this basic c o m m o n sense. M o b i l i z i n g this d e e p e r level o f awareness is the key to recove r i n g f r o m illness. Intuition d o e s not m e a n d a y - t o - d a y c o n sciousness o r l e a r n e d k n o w l e d g e , w h i c h often obscures d e e p e r awareness a n d obstructs positive a c t i o n . Intuition is the u n l e a r n e d , s p o n t a n e o u s awareness o f the o r d e r o f nature a n d the way to live in h a r m o n y with that order. It is the f o u n d a tion f o r a l o n g a n d healthy life o n this p l a n e t . M e d i t a t i o n offers a simple a n d practical m e t h o d to dissolve stress, quiet the m i n d , a n d m o b i l i z e y o u r intuition. To p r a c tice simple m e d i t a t i o n , d o the f o l l o w i n g : 1.

F i n d a q u i e t p l a c e a n d sit in a relaxed a n d c o m f o r t a b l e position.

A Holistic Approach to Lifestyle 2.

3. 4. 5.

6.

17

Raise your arms u p w a r d toward the c e i l i n g a n d h o l d t h e m there for several m o m e n t s . T h e n tilt y o u r h e a d b a c k so that y o u are l o o k i n g u p . K e e p y o u r h e a d in this position for several seconds, a n d then lower y o u r arms to their n o r m a l position. R e t u r n y o u r h e a d to its n o r m a l p o sition a m o m e n t later. T h i s s i m p l e stretching exercise helps straighten y o u r spine a n d allows energy f r o m the environment to flow m o r e s m o o t h l y t h r o u g h y o u r b o d y . D o e a c h step in a c o n t i n u o u s s e q u e n c e a n d repeat the e n tire p r o c e d u r e several times. W i t h your spine straight a n d y o u r shoulders a n d e l b o w s relaxed, let y o u r h a n d s rest c o m f o r t a b l y in y o u r l a p . Close your eyes a n d b e g i n to b r e a t h e naturally a n d q u i etly. Breathe in a n o r m a l , relaxed fashion. W h i l e y o u are b r e a t h i n g in this m a n n e r , let y o u r m i n d b e c o m e quiet, relaxed, a n d free o f distracting t h o u g h t s . Sit this way for several minutes, b r e a t h i n g naturally a n d keeping your m i n d still a n d q u i e t . To c o m p l e t e y o u r m e d i t a t i o n , slowly o p e n y o u r eyes a n d let your consciousness return to a n o r m a l waking state.

You c a n also practice visualization, o r creative i m a g i n g , while m e d i t a t i n g . Visualizing m o r e positive images o f health is preferable to visualizing images that focus o n sickness o r internal struggle. To practice visualization, b e g i n to m e d i t a t e as a b o v e . W h e n you have r e a c h e d step four, f o r m an i m a g e o f yourself as a healthy a n d h a p p y person. D o n ' t dwell o n y o u r illness; see yourself as you w o u l d like to b e . C o n c e n t r a t e o n this i m a g e for several minutes a n d then let y o u r m i n d return to a peaceful, quiet state. T h e n c o m p l e t e your m e d i t a t i o n as a b o v e . Positive visualization reduces stress a n d inspires h o p e for the future. Your daily life c a n then b e c o m e the process t h r o u g h w h i c h you actualize this positive, healthy i m a g e o f yourself.

T H E R O L E OF LOVE IN

HEALING

O n e o f the surprising things that o u r intuition reveals is that love, or the attraction a n d h a r m o n y o f opposites, is the o r d e r ing principle o f nature. I call this "surprising" b e c a u s e m u c h o f our h u m a n experience seems to c o n t r a d i c t this basic truth.

18

The Macrobiotic Approach to Cancer

Love is b a s e d o n the attraction o f opposites such as m a l e a n d female, adults a n d c h i l d r e n , the self a n d others. T h e invisible force that brings m e n a n d w o m e n together also causes the planets to revolve a r o u n d the sun, h y d r o g e n a n d o x y g e n a t o m s to b e attracted to e a c h o t h e r to f o r m m o l e c u l e s o f water, the seasons to c h a n g e , and flowers to b l o s s o m . Love is o n e o f the m o s t p o t e n t forces in healing. a t r e m e n d o u s a m o u n t o f energy, a n d brings o u r into h a r m o n y with the universe. Love enables p o w e r s o f n a t u r a l h e a l i n g to o p e r a t e w i t h pediments.

It liberates total b e i n g the body's fewer i m -

T h e fear a n d anxiety that often a c c o m p a n y illness have the o p p o s i t e effect. A l t h o u g h they sometimes act as a driving force for positive c h a n g e , in the l o n g - r u n , negative emotions d e p l e t e energy a n d i m p e d e o u r c a p a c i t y for natural healing. T h e s e responses to sickness arise because we lack an understanding o f the cause o f o u r p r o b l e m s . If, for e x a m p l e , we view sickness as b e i n g caused by an external f a c t o r — s u c h as a virus or b a c t e r i u m —rather than by o u r o w n lifestyle and actions, we lose sight o f o u r personal responsibility in causing o u r sickness. O u r illness then b e c o m e s an " e n e m y " that must b e f o u g h t a n d v a n q u i s h e d , rather than a signal f r o m nature that s o m e aspect o f o u r lifestyle is in n e e d o f c h a n g e . In thinking this way, we m a y forfeit the o p p o r t u n i t y to actively participate in creating o u r health. W e assume a passive role a n d think that health c a n b e restored by having things " d o n e " to us by others, rather than by m a k i n g constructive efforts o n our own. Unfortunately, m o d e r n thinking a b o u t disease is often b a s e d o n fear a n d hostility, even as it b e c o m e s increasingly clear that cancer, heart disease, a n d other c h r o n i c illnesses are caused by personal lifestyle choices a n d not by outside agents such as bacteria or viruses. N o t only is sickness an enemy, b u t in the m o d e r n view, the b o d y itself is a battleg r o u n d . T h e i m m u n e system, for e x a m p l e , is t h o u g h t o f as " d e f e n d i n g " the b o d y "against" disease; while i m m u n e cells are often d e s c r i b e d as "soldiers" that "battle" c a n c e r cells or "invading" microorganisms. In the m a c r o b i o t i c view, the body's i m m u n e response is b a s e d o n the process o f natural attraction a n d h a r m o n y that is f o u n d t h r o u g h o u t the universe. T h e antibodies secreted by

A Holistic Approach to Lifestyle

19

BREAST CANCER

Finding the Macrobiotic Way In November 1980, Bonnie Kramer, a twenty-seven-year-old mother from Torrington, Connecticut, felt discomfort under her arm. She discovered a pea-sized ball that "seemed to float" when touched, but she was not overly concerned about it. She underwent a mammography the following February and the results were negative. During the winter, the lump went through periods of increasing and decreasing size, and she started to experience constant pain in her left breast along with fatigue and a milky white discharge from the nipple. Her breasts were enlarged and tender. She also had an unusual number of colds and flu. A biopsy in February 1982, revealed cancer, and soon afterward Bonnie entered Winsted Memorial Hospital in Connecticut for the removal of her left breast and several lymph nodes under her arm. She also began chemotherapy and was scheduled to undergo six weeks of radiation. The side effects were not severe, although she was irritable at times, lost some hair, and became nauseated after each treatment. Bonnie completed her treatments in March 1983, and was considered by her doctors to be free of cancer. However, periodic bone and liver scans were advised as a precaution. Feeling better, she took a job as a director of social services at a skilled nursing facility and helped raise funds for the American Cancer Society. Three years later, in April 1986, while playing Wiffle ball with her son, Bonnie felt a pull in her lower back. The pain continued off and on, and by early 1987 had become unbearable. "The pain returned with a vengeance," she recalls. "It just would not go away, and the nurses at work became very concerned. The pain radiated to my face. With each menstrual cycle, I was bloated, suffering with intense cramps." She underwent a bone scan that revealed tumors on her pelvis and upper back. Her doctors advised radiation and aggressive chemotherapy. Bonnie was "numbed to speechlessness" at the news, and "couldn't stop crying." As she recalls, "I had to deal with this; that's all I knew. I prayed for strength and guidance in the midst of all this drama. Then suddenly, out of nowhere, it hit me! Honestly, just like that the answer came. I knew from my readings that more and more was being learned about nutrition and cancer. I remembered my sister's telling me about an article she had read several years before, concerning a doctor whose cancer went into remission through a change in diet. It didn't seem relevant to me then, but, suddenly, now it did. 'O my God!' I thought,

20

The Macrobiotic Approach to Cancer

'That's what I need to do—find out more about this diet, but how?'" Bonnie's friend went to a local health food store and bought a copy of Michio Kushi's The Macrobiotic Way for her to read. She found it completely logical but overwhelming. She went to the health food store and bought staple foods and stopped eating meat, sugar, and dairy food. She also underwent radiation therapy and a hysterectomy. After recovering from surgery, Bonnie decided to attend the Macrobiotic Way of Life Seminar presented by the Kushi Institute (K.I.). Bonnie supplemented her practice of macrobiotics by taking weekly cooking classes with Sara Lapenta, a K.I. cooking teacher who lived nearby. By May 1987, a blood test revealed that Bonnie's enzyme levels had returned to normal. A bone scan in September showed that the tumors had greatly decreased in size. A friend who worked in the radiation unit at the hospital told her that she had never seen a report like that before. In September 1988, another bone scan revealed the presence of scar tissue but no tumors. Her doctor told her that her remission might have been due to the surgery and radiation, but that macrobiotics may have also helped her. By August 1988, a bone scan produced a totally normal result, with no tumors or scar tissue. Her doctor was now very impressed and fully supportive of her macrobiotic lifestyle. Bonnie describes her macrobiotic experience: "I noticed immediate changes in myself and my son Ben, who joined in my meals for the first summer. Our allergies seemed to disappear and Ben no longer got strep throat. We felt stronger, more energetic, more organized, and very well. I had good spirits and stable moods. As my confidence increased, so did the sense of inner peace. I loved feeling at one with nature, at one with God." Bonnie is now preparing to open a macrobiotic center in her area. Believing that "happiness is real only if it can be shared with others," she would like to help people in her area through classes, food, and guidance. She has dedicated herself to realizing one peaceful world and is grateful to have found a way to "help make this concept a reality." Source: "A Mother Heals Breast Cancer: Change in Diet Aids Remission of Tumors and Metastases to the Bone," One Peaceful World, Spring, 1990.

A Holistic Approach to Lifestyle

21

i m m u n e cells actually c o m p l e m e n t a n d m a k e a b a l a n c e with c a n c e r cells, viruses, o r o t h e r potentially h a r m f u l substances. A n t i b o d i e s have an o p p o s i t e polarity to these cells a n d n e u tralize their extreme o r excessive qualities, thus k e e p i n g the b o d y in a state o f healthy e q u i l i b r i u m . In o t h e r w o r d s , the i m m u n e response is a process o f natural h a r m o n y , n o t war. W h e n we are healthy, the i m m u n e system f u n c t i o n s efficiently a n d we r e m a i n free o f sickness. W h e n o u r overall c o n d i t i o n deteriorates, the i m m u n e system loses the ability to neutralize these substances a n d we b e c o m e sick. Cancer, heart disease, a n d o t h e r m o d e r n degenerative illnesses are diseases o f o v e r c o n s u m p t i o n . To a large extent, they are a p r o d u c t o f the excessive struggle for prosperity a n d c o n venience. M o d e r n life is highly c o m p e t i t i v e a n d creates a great deal o f stress. It also revolves a r o u n d patterns o f excessive c o n s u m p t i o n . T h e regular c o n s u m p t i o n o f a n i m a l p r o tein a n d fat, for e x a m p l e , is at the heart o f the m o d e r n n o t i o n o f prosperity. In the past, m e a t a n d o t h e r a n i m a l f o o d s were often t o o expensive for the average person to eat regularly. T h e y were f o o d s o f the r i c h , a n d today are still associated with wealth a n d status. T h i s dietary pattern, however, u n d e r lies the m o d e r n e p i d e m i c o f cancer, heart disease, a n d o t h e r degenerative illnesses. As l o n g as we cling to the n o t i o n that sickness is an enemy, o r that h u m a n life is ruled by a struggle for survival, a solution to the p r o b l e m o f c a n c e r will r e m a i n elusive. T h i s view obscures o u r awareness o f the p e a c e f u l , natural process o f h a r m o n y that o c c u r s in the h u m a n b o d y a n d t h r o u g h o u t n a ture. T h e r e is n o war taking p l a c e in o u r b o d i e s o r in the universe. Sickness is n o t o u r enemy. T h e m o d e r n n o t i o n o f "cell wars" is simply a p r o j e c t i o n o f o u r m o d e r n i m a g i n a t i o n a n d not a reflection o f the way things are. T h e order o f the universe is the o r d e r o f b a l a n c e a n d h a r mony, o r in other words, love. In o r d e r to b e healthy, we n e e d to bring o u r view o f life into a l i g n m e n t with the natural order. W e must learn to love other p e o p l e a n d ourselves, a n d to reg a r d sickness n o t as an enemy, b u t as an o p p o r t u n i t y to discover a deeper m e a n i n g o f h e a l t h . Love, a p p r e c i a t i o n , a n d a c c e p t a n c e are basic to health a n d to b e i n g at p e a c e with ourselves a n d the world a r o u n d us.

22

The Macrobiotic Approach to Cancer

RECONNECTING WITH

NATURE

W h e n we stop to think a b o u t it, m a n y aspects o f m o d e r n livi n g have c a u s e d us to lose t o u c h with nature. T h a t is d u e , in p a r t , to the n o t i o n that h u m a n beings c a n s o m e h o w conquer, alter, o r i m p r o v e nature w i t h o u t having to worry a b o u t the c o n s e q u e n c e s . T h i s p a r a d i g m is based o n the incorrect ass u m p t i o n that h u m a n beings are m o r e powerful than nature, a n d is e v i d e n c e o f a f u n d a m e n t a l lack o f respect for the n a t u ral e n v i r o n m e n t a n d for the integrity o f the h u m a n body. T h e results o f thinking this way c a n b e disastrous. T o recover health, we n e e d to cultivate the opposite attit u d e . W e n e e d to a p p r e c i a t e nature as the source o f our lives a n d reaffirm o u r c o n n e c t i o n with that source. Personal health c a n n o t b e separated f r o m planetary health. T h i s involves b e c o m i n g aware o f the e n v i r o n m e n t a l c o n s e q u e n c e s o f o u r actions a n d sensitive to w h a t o u r bodies are trying to tell us. Actually, we receive messages f r o m o u r bodies all the time that alert us to i m b a l a n c e a n d signal us to m a k e corrective c h a n g e s . C o m m o n illnesses such as h e a d a c h e s , colds a n d flu, digestive upsets, fatigue, skin rashes, and others are actually signals that o u r eating, drinking, a n d lifestyle as a w h o l e are o u t o f order. However, instead o f h e e d i n g these messages and m a k i n g the necessary c h a n g e s , most p e o p l e take m e d i c a t i o n s d e s i g n e d to m a k e the p r o b l e m " g o away," while c o n t i n u i n g o n as b e f o r e . T h i s allows t h e m to avoid dealing with the p r o b l e m at the m o m e n t . B u t , by n o t c h a n g i n g , they are increasing the likelihood that the p r o b l e m will r e a p p e a r o r that a m o r e serious health p r o b l e m will d e v e l o p in the future. T h e relation between m a n a n d nature is like that between the e m b r y o a n d the p l a c e n t a . T h e placenta nourishes, supports, a n d sustains the d e v e l o p i n g e m b r y o . It w o u l d b e quite bizarre if the e m b r y o were to seek to destroy this protector o r g a n i s m . Likewise, it is a matter o f c o m m o n sense that we s h o u l d strive to preserve the e n v i r o n m e n t u p o n w h i c h we d e p e n d for life itself. Over the last century, however, we have p u r s u e d the o p p o s i t e course a n d have steadily aggravated the c o n t a m i n a t i o n o f o u r soil, water, a n d air. T h e d e g r a d a t i o n o f the e n v i r o n m e n t has direct conseq u e n c e s for o u r personal health. T h e r e are 4.5 million known toxic c h e m i c a l s with thousands o f new c h e m i c a l s b e i n g syn-

A Holistic Approach to Lifestyle

23

thesized in laboratories e a c h year. In the U n i t e d States, total c h e m i c a l p r o d u c t i o n increased 67 p e r c e n t b e t w e e n 1967 a n d 1977. Most o f these c h e m i c a l s have never b e e n tested o r certified as safe. Pesticides, PCBs, heavy metals, a n d o t h e r residues a c c u m u l a t e in fatty tissues as they m o v e u p the f o o d c h a i n . By the time they r e a c h h u m a n s , their c o n c e n t r a t i o n s c a n increase a m i l l i o n times. E a c h year o n e ton o f c h e m i c a l wastes is p r o d u c e d p e r c a p i t a in the U n i t e d States, a n d m o s t is released into the e n v i r o n m e n t o r disposed o f illegally. E p i d e miologists have discovered that the i n c i d e n c e o f certain c a n cers is higher in areas that have b e e n e x p o s e d to high c o n c e n trations o f toxic c h e m i c a l s . In the twentieth century, the use o f c h e m i c a l s was e x t e n d e d to the f o o d supply. Today, m o r e than 3,000 additives are used to color, flavor, preserve, a n d e x t e n d the shelf life o f f o o d s . Herbicides, pesticides, a n d fertilizers are routinely used o n crops; c o m m e r c i a l livestock a n d poultry ingest f e e d c o n t a m i nated with these substances a n d are also fed antibiotics a n d artificial growth h o r m o n e s . C h e m i c a l additives have b e e n linked to a variety o f health p r o b l e m s , i n c l u d i n g hyperactivity, allergies, h o r m o n e i m b a l a n c e s , a n d cancer. M o r e than twenty-five years a g o , I e x p l a i n e d h o w the m o d ern decline in personal health is reflected o n a larger scale in the worsening c o n d i t i o n o f the e n v i r o n m e n t , a n d h o w the m o d e r n diet is a primary factor i n f l u e n c i n g b o t h the rising inc i d e n c e o f degenerative disease a n d the c o n t i n u i n g d i s r u p t i o n o f the e n v i r o n m e n t . T h e c o n n e c t i o n b e t w e e n d i e t , personal health, and the e n v i r o n m e n t has b e c o m e increasingly clear since then, as c o n c e r n over the g r e e n h o u s e effect has sparked interest in the environmental i m p a c t o f the m o d e r n diet. T h e greenhouse effect — g l o b a l w a r m i n g caused by a significant increase o f c a r b o n d i o x i d e in the a t m o s p h e r e — is c a u s e d by the b u r n i n g o f fossil fuels a n d widespread destruction o f trees that absorb the c a r b o n d i o x i d e . T h e m o d e r n diet is a m a j o r contributor to b o t h . A large a m o u n t o f fossil fuels are used in the p r o d u c t i o n o f m o d e r n foods. A c c o r d i n g to John R o b b i n s , f o u n d e r o f Earthsave a n d author o f Diet for a New America, it takes fifty times the a m o u n t o f fossil fuels to p r o d u c e a diet centered a r o u n d animal f o o d s than it does to p r o d u c e a diet b a s e d o n whole grains a n d vegetables.

24

The Macrobiotic Approach to Cancer

T h e m o d e r n diet is also a m a j o r c o n t r i b u t o r to the destruction o f tropical rain forests as cattle r a n c h i n g a n d l o g g i n g are the p r i m a r y causes o f tropical deforestation. A report issued in June 1990 by the W o r l d Resources Institute stated that the rain forests are vanishing 50 percent faster than previously est i m a t e d , a n d that 4 0 to 50 m i l l i o n acres o f tropical forest, an area almost the size o f W a s h i n g t o n State, are b e i n g stripped e a c h year. By shifting f r o m the m o d e r n diet toward a diet centered a r o u n d w h o l e grains a n d vegetables, we are benefiting not only o u r personal h e a l t h , b u t the health o f the planet as a w h o l e .

BALANCING OUR

DIET

T h e trillions o f cells that constitute the h u m a n b o d y are created a n d n o u r i s h e d by the b l o o d s t r e a m . N e w cells are c o n stantly p r o d u c e d f r o m nutrients supplied by our daily diet. If we eat properly, o u r b l o o d a n d cells r e m a i n healthy. If we eat poorly, they b e g i n to deteriorate. C a n c e r is a disorder o f the body's cells that results largely f r o m i m p r o p e r diet. E v i d e n c e linking the m o d e r n diet with the d e v e l o p m e n t o f c a n c e r has b e e n a c c u m u l a t i n g steadily over the past twentyfive years. T h e m a c r o b i o t i c diet offers a practical, c o m m o n sense alternative to the m o d e r n high-fat, low-fiber diet, and is b a s e d a r o u n d f o o d s that have b e e n shown to r e d u c e or inhibit cancer. It is consistent with the guidelines for c a n c e r prevention issued by l e a d i n g p u b l i c health agencies over the past d e c a d e , a n d has successfully — a n d e n j o y a b l y — b e e n applied by thousands o f individuals a n d families t h r o u g h o u t the w o r l d . It is an essential c o m p o n e n t o f a healthful, environm e n t a l l y - c o n s c i o u s lifestyle. T h e m a c r o b i o t i c diet is derived f r o m the principles that follow.

ANATOMICAL

CONSIDERATIONS

Information about h u m a n anatomy. teeth, for instance, m a n nourishment. twenty are m o l a r s

what h u m a n s need to eat c a n b e f o u n d in T h e structure a n d arrangement o f the p r o v i d e a c l u e to the ideal pattern o f h u W e have thirty-two adult teeth. O f these, a n d premolars. T h e s e g r i n d i n g machines

25

A Holistic Approach to Lifestyle

(the w o r d " m o l a r " is f r o m the Latin w o r d m e a n i n g " m i l l stone") are ideally suited f o r c r u s h i n g the t o u g h p l a n t fibers that are f o u n d in w h o l e cereal grains, b e a n s , seeds, a n d o t h e r complex carbohydrate foods. T h e r e are also eight front incisors a n d f o u r c a n i n e teeth. T h e w o r d " i n c i s o r " c o m e s f r o m the Latin w o r d m e a n i n g " t o cut i n t o , " a n d these teeth are well suited f o r c u t t i n g v e g e t a bles. T h e four c a n i n e teeth c a n b e used f o r tearing a n i m a l foods, b u t are n o t sharply p o i n t e d in e v e r y o n e . P e o p l e w h o live in societies that c o n s u m e little o r n o a n i m a l f o o d o f t e n d o n o t develop p o i n t e d c a n i n e s . Using the teeth as a m o d e l , we c a n c o n c l u d e that, ideally, a b o u t five parts o f the h u m a n diet w o u l d consist o f w h o l e grains, beans, seeds, a n d o t h e r t o u g h p l a n t fibers; t w o parts, local vegetables; a n d u p to o n e p a r t , a n i m a l f o o d . T h e o p t i m u m ratio o f p l a n t to a n i m a l f o o d is a b o u t seven to o n e . H u m a n intestines are a n o t h e r c l u e to i d e a l e a t i n g patterns. O u r intestines are l o n g a n d c o n v o l u t e d c o m p a r e d with those o f carnivorous ( m e a t - e a t i n g ) animals. T h e digestive system o f carnivorous animals p r o m o t e s r a p i d f o o d transit; as a result, the toxic b y p r o d u c t s o f d e c a y i n g a n i m a l flesh are less likely to a c c u m u l a t e . But in o u r case, a diet h i g h in a n i m a l f o o d s transits slowly t h r o u g h the digestive system, a l l o w i n g toxins to a c c u m u l a t e t h r o u g h o u t the b o d y . Ultimately, this results in a variety o f disorders, i n c l u d i n g cancer. It is to o u r a d v a n t a g e to eat primarily p l a n t foods. T h e c o r r e l a t i o n b e t w e e n c o n s u m p tion o f a n i m a l fat a n d protein a n d c a n c e r o f the c o l o n is evid e n c e that a diet b a s e d o n a n i m a l f o o d s is n o t well-suited to h u m a n needs.

ADVANTAGES OF T R A D I T I O N A L

DIETS

T h e m o d e r n highly refined, h i g h - f a t , l o w - f i b e r diet b e c a m e widespread largely over the last 100 years, a n d i n c l u d e s m a n y items that were u n k n o w n in the past. H u m a n i t y ' s traditional staples — w h o l e cereal grains, b e a n s , a n d fresh l o c a l vegetab l e s — a r e n o l o n g e r c o n s u m e d as p r i n c i p a l f o o d s . T h e rising i n c i d e n c e o f c a n c e r a n d o t h e r degenerative diseases in the twentieth century parallels these c h a n g e s in the h u m a n d i e t . Over the last three generations, c a n c e r has risen b y 8 0 0

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The Macrobiotic Approach to Cancer

The Changing American Diet According to surveys conducted by the U.S. Department of Agriculture, the American diet has changed radically in this century. Consumption of traditional staples, such as grains and their products, beans, and fresh vegetables and fruit, plummeted; the intake of meat, poultry, sugar, cheese, soft drinks, and processed foods skyrocketed. USDA surveys show that from 1910 to 1976 per capita intake of grains fell 51 percent. Consumption of corn, the traditional staple of North and South America, fell 85 percent and consumption of other traditional staples such as rye fell 78 percent; wheat, 48 percent; barley, 66 percent; buckwheat, 98 percent. The intake of beans fell 46 percent, fresh vegetables, 23 percent; fresh fruit, 33 percent. During the same period the intake of beef rose 72 percent; cheese, 322 percent; poultry, 194 percent; canned vegetables, 320 percent; frozen vegetables, 1,650 percent; processed fruit, 556 percent; yogurt, 300 percent; ice cream, 852 percent; corn syrup, 761 percent; sugar, 29 percent; saccharine, 300 percent; soft drinks, 2,638 percent. The per capita intake of artificial food colors added to the diet has risen 995 percent since 1940, the first year that consumption of chemical additives and preservatives was recorded.

p e r c e n t , a c c o r d i n g to data c o m p i l e d by the National Center for Health Statistics. T o d a y nearly o n e out o f three A m e r i c a n s dies o f cancer. A t the turn o f the century, o n e out o f twentyseven died o f cancer. A National C a n c e r Institute study o n c a n c e r research reported that in the 1830s, when c a n c e r statistics were first r e c o r d e d in Paris, researchers noted that a b o u t o n e in fifty d i e d f r o m cancer. T h u s c a n c e r has increased fifteen-fold in the West over the last two centuries. T h i s p e r i o d c o r r e s p o n d s with m a j o r changes in our way o f e a t i n g , i n c l u d i n g the widespread refining o f flour a n d overall decrease o f grains in the diet; increased c o n s u m p t i o n o f m e a t , sugar, a n d dairy p r o d u c t s ; daily c o n s u m p t i o n o f tropical f o o d s a n d beverages in temperate zones ( a n d vice-versa); the i n t r o d u c t i o n o f c h e m i c a l agriculture; the invention o f synthetic f o o d s a n d c h e m i c a l additives; h i g h - t e c h n o l o g y f o o d

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processing such as c a n n i n g a n d freezing; a n d the i n t r o d u c t i o n o f electric c o o k i n g a n d refrigeration, a n d m i c r o w a v e ovens. W h o l e grains have traditionally b e e n k n o w n in all cultures as the staff o f life. T h e d e c l i n e a n d fall o f o r g a n i c a l l y g r o w n w h o l e grains since the b e g i n n i n g o f the m o d e r n age in the seventeenth century parallels the rise a n d spread o f cancer. Investigating this relationship is a m a j o r area for future study a m o n g m e d i c a l historians a n d c a n c e r specialists. Despite the spread o f refined a n d synthetic f o o d s a r o u n d the w o r l d , c o o k e d w h o l e grains, beans, a n d vegetables are still eaten as m a i n f o o d s in m a n y cultures today. For e x a m p l e , c o r n tortillas a n d b l a c k beans are the staple f o o d s in Central A m e r i c a ; rice a n d soybean p r o d u c t s are eaten t h r o u g h o u t Southeast Asia; w h o l e a n d c r a c k e d wheat a n d c h i c k p e a s are daily fare in the M i d d l e East. T h e s e regions have the lowest rates o f c a n c e r in the w o r l d . R e c e n t international surveys c o m p a r i n g the rate o f c a n c e r mortality in males in forty-four countries f o u n d the least c a n c e r in countries w h e r e traditional dietary patterns still prevail, such as El Salvador, T h a i l a n d , and Egypt. In c o m p a r i s o n , E u r o p e a n nations registered the highest i n c i d e n c e , a n d the United States, C a n a d a , a n d Australia were also f o u n d to b e in the u p p e r r a n g e . In these parts o f the w o r l d , the m o d e r n diet has all b u t r e p l a c e d traditional ways o f eating. As we p o i n t out in The Cancer Prevention Diet, there are still a few traditional societies a r o u n d the w o r l d in w h i c h c a n cer is rare or u n k n o w n . T h e s e i n c l u d e s o m e Native A m e r i c a n tribes, certain non-Israeli Jewish c o m m u n i t i e s in the M i d d l e East, various A f r i c a n cultures, a n d the H u n z a in Pakistan. Substantial m e d i c a l literature already exists o n the relative absence o f c a n c e r in primitive society. In The Natural History of Cancer ( W i l l i a m W o o d & C o . , 1908), Dr. W . R o g e r W i l liams, a Fellow o f the Royal C o l l e g e o f Surgery in L o n d o n , surveyed field reports f r o m British m e d i c a l d o c t o r s in Asia and A f r i c a and f o u n d that c a n c e r was non-existent in cultures where p e o p l e were eating primarily grains, seeds, tubers, a n d other vegetable foods. A l m o s t eighty-five years a g o , Dr. W i l liams c o n c l u d e d that in the West, c a n c e r was a disease o f "overnutrition," caused mainly by excessive intake o f protein f r o m animal sources. In Studies in Deficiency Disease ( 1 9 2 1 ) , Sir R o b e r t M c -

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C a r r i s o n , a n o t h e r British surgeon, reported that c a n c e r was u n k n o w n a m o n g the H u n z a w h o ate a daily diet consisting o f w h o l e - w h e a t chapatis, barley, a n d b u c k w h e a t s u p p l e m e n t e d by leafy green vegetables, beans a n d l e g u m e s , apricots, a n d very small a m o u n t s o f a n i m a l f o o d . In 1927, as director o f Nutritional Research in I n d i a , M c C a r r i s o n b e g a n a series o f l a b o r a t o r y e x p e r i m e n t s to test whether the H u n z a diet was chiefly responsible for the absence o f degenerative disease in this isolated r e g i o n o f I n d i a . H e fed o n e g r o u p o f rats the H u n z a diet a n d a c o n t r o l g r o u p the regular Indian diet high in refined white rice, sugar, a n d spices. T h e tests showed that rats fed the H u n z a diet h i g h in w h o l e grains r e m a i n e d healthy a n d free o f all disease, while those o n the processed diet c o n tracted cysts, abscesses, heart disease, a n d cancer. In Refined Carbohydrate Foods and Disease ( A c a d e m i c Press, 1975) a n d Eat Right—To Keep Healthy and Enjoy Life ( A r c o , 1 9 7 9 ) , British surgeon Denis Burkitt (a w o r l d - f a m o u s c a n c e r specialist after w h o m Burkitt's L y m p h o m a is n a m e d ) c o n c l u d e d that most cancers c a m e to A f r i c a with i m p o r t e d m o d e r n f o o d a n d that Africans w h o ate a traditional high-fib e r diet r e m a i n e d c a n c e r - f r e e . Dr. A l b e r t Schweitzer also associated the a p p e a r a n c e o f c a n c e r in West A f r i c a with the a d o p t i o n o f refined foodstuffs. In his m e d i c a l writings he singles o u t c h e m i c a l salt, w h i c h replaced natural sea salt in the l o c a l diet, as a c h i e f c o n t r i b u t i n g factor. Before the r e m a i n i n g few cancer-free societies disappear altogether, scientists s h o u l d e x a m i n e traditional patterns o f agriculture, f o o d p r e p a r a t i o n a n d c o o k i n g m e t h o d s , a n d patterns o f eating to discover the nutritional factors that m a y c o n t r i b ute to the a b s e n c e o f c a n c e r a n d other degenerative disease.

HARMONY WITH THE

ENVIRONMENT

A natural, e c o l o g i c a l l y b a l a n c e d diet fulfills several criteria. For o n e , it is environmentally friendly, w h i c h m e a n s that it d o e s n o t c o n t r i b u t e to the d e g r a d a t i o n o f the environment o r waste valuable natural resources. T h e principal f o o d s in an environmentally friendly diet are p r o d u c e d by sustainable, c h e m i c a l - f r e e agriculture, a n d return m o r e energy than it

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takes to p r o d u c e t h e m . O n an individual level, a n e c o l o g i c a l l y b a l a n c e d diet p r o m o t e s health by h a r m o n i z i n g o u r c o n d i t i o n with o u r i m m e d i a t e e n v i r o n m e n t . For thousands o f years p e o p l e ate the f o o d s p r o d u c e d in their local e n v i r o n m e n t . People in t e m p e r a t e zones ate the foods o f temperate zones: w h o l e grains, b e a n s , fresh seasonal vegetables a n d fruits, a n d o t h e r p r o d u c t s o f their regional a g riculture. Eating f o o d s f r o m the same c l i m a t e m a k e s it easier to create a b a l a n c e with o u r i m m e d i a t e e n v i r o n m e n t . Traditionally, for e x a m p l e , the Eskimo a n d o t h e r p e o p l e in the Far N o r t h based their diets a r o u n d fish a n d o t h e r a n i m a l f o o d s f o u n d in the A r c t i c r e g i o n . Vegetable f o o d s were scarce, a n d a diet high in animal protein a n d fat h e l p e d t h e m to strike a b a l a n c e with their extreme c l i m a t e . Following this p r i n c i p l e , p e o p l e in tropical regions lived o n the u n i q u e plant a n d anim a l species f o u n d there. In I n d i a , for e x a m p l e , p e o p l e n a t u rally a d o p t e d a vegetarian o r semivegetarian way o f e a t i n g because m i n i m i z i n g the intake o f a n i m a l f o o d makes it easier to adapt to a hot c l i m a t e . N o t only d i d foods vary f r o m o n e climate to another, b u t so d i d traditional m e t h o d s o f c o o k i n g a n d f o o d processing. For p e o p l e in c o l d e r regions, f o o d is an i m p o r t a n t source o f h e a t . People in n o r t h e r n latitudes naturally c o o k their dishes t h o r o u g h l y and i n c l u d e a higher p e r c e n t a g e o f a n i m a l p r o t e i n , salt, and fat in their diets. In w a r m e r regions, w h e r e lighter c o o k i n g is appropriate, p e o p l e eat a larger v o l u m e o f fresh foods and lightly c o o k e d dishes a n d i n c l u d e less a n i m a l f o o d and salt in their diets. T h e shift to the m o d e r n diet b l u r r e d distinctions that for centuries h a d b e e n r o o t e d in the u n i q u e climate a n d e n v i r o n m e n t o f each region. Today, most A m e r i c a n s , E u r o p e a n s , J a p anese, and Soviets eat large a m o u n t s o f m e a t a n d dairy p r o d ucts that are suited to a colder, s e m i p o l a r c l i m a t e . In addition, they eat fruits and vegetables native to the tropics, refined sugar and spices f r o m the tropics, a n d c o l a beverages, coffee, and other stimulants p r e p a r e d f r o m tropical i n g r e d i ents. T h i s way o f eating in a temperate z o n e goes against the ecological o r d e r a n d , sooner o r later, leads to ill health. W i t h a high intake o f extremes like m e a t a n d sugar, p e o p l e tend to overlook their traditional staples. Grains a n d beans t o day are fed to livestock a n d then eaten in the f o r m o f a n i m a l

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The Macrobiotic Approach to Cancer

f o o d rather than b e i n g eaten directly. Forty percent o f the world's grain ( i n c l u d i n g ninety percent o f A m e r i c a n grain) is f e d to cattle o r o t h e r livestock to p r o d u c e m e a t , poultry, dairy f o o d , o r o t h e r a n i m a l f o o d . T h i s highly inefficient practice n o t only depletes o u r h u m a n resources — i n the f o r m o f increasing degenerative illness — b u t also depletes the earth's natural resources.

H A R M O N Y W I T H T H E C H A N G I N G SEASONS Varying o u r selection o f f o o d s a n d c o o k i n g m e t h o d s to reflect seasonal c h a n g e s is an i m p o r t a n t aspect o f eating a naturally b a l a n c e d diet. D u r i n g the winter, for e x a m p l e , we naturally seek hearty, w a r m i n g f o o d s , while in summer, q u i c k , lightly c o o k e d dishes are a p p e a l i n g . Also, c o l d weather tends to increase our appetite, while h o t weather diminishes it. To a certain extent, p e o p l e intuitively c h a n g e their diet f r o m season to season, b u t if we understand h o w to adjust our c o o k i n g a n d selection o f f o o d s , the transition c a n b e m u c h easier. T h i s is especially i m p o r t a n t today since m o d e r n diets are often m o n o t o n o u s l y standardized t h r o u g h o u t the year. M o d e r n dietary habits cause us to lose t o u c h with the cycles o f nature and set in m o t i o n an accelerating spiral o f ill health. Today, p e o p l e eat b a r b e c u e d ribs in the heat o f the s u m m e r a n d frozen yogurt a n d ice c r e a m in the m i d d l e o f winter. T h e s e habits reflect an insensitivity to the subtleties o f seasonal c h a n g e , and have c o n t r i b u t e d to the rise o f c h r o n i c illness. T h e intake o f ice c r e a m , soft drinks, o r a n g e juice, and o t h e r chilled beverages in a u t u m n a n d winter is o n e reason w h y p e o p l e in temperate regions develop colds a n d flu during those seasons. T h e s e items cause fewer symptoms d u r i n g the h o t , dry weather o f summer, b u t as the weather turns colder, they create a greater degree o f i m b a l a n c e between the b o d y a n d the s u r r o u n d i n g e n v i r o n m e n t . As a result, the b o d y seeks to discharge t h e m . Discharge c a n take m a n y forms, i n c l u d i n g sneezing, c o u g h ing, chills a n d fever, a n d various intestinal symptoms. W h e n h a n d l e d p r o p e r l y — by n o t interfering with the natural process o f discharge, for e x a m p l e — s y m p t o m s like these can b e b e n e ficial. T h e y prevent excess f r o m b u i l d i n g u p inside the b o d y

A Holistic Approach to Lifestyle

31

ACUTE LEUKEMIA

Living and Loving The summer of 1982 was a typical one for Doug Blampied, an insurance executive from Concord, New Hampshire. There was only a slight hint of his being a bit more tired and run-down than usual. Doug's end-of-summer plans were capped off with a sailing trip around Nantucket and Martha's Vineyard with his wife, Nancy. The trip was enjoyable, and Doug felt rested and refreshed. When he returned home, however, he couldn't quite get his energy level back to normal. Coming down with what he thought was a flu or virus, he went on with work as usual. When his fever wouldn't go down, he finally decided to see a doctor. After a routine checkup, he got dressed and returned home to bed. Six hours later the phone rang. It was the doctor's office, and the message was urgent—get to the hospital immediately. With questions and fears racing through their minds, Doug and Nancy quickly packed and headed for the hospital, where a battery of tests was performed, including a painful bone marrow extraction. The tests showed that Doug had acute myelogenous leukemia. Cancer of the spinal fluid was also discovered. Soon afterward, he started chemotherapy at a hospital in nearby Hanover. A Hickman catheter was implanted into his chest. It consisted of a plastic tube that was inserted into a vein leading to the heart. The catheter allowed the chemotherapy to be administered and blood to be withdrawn without repeated injections. The chemotherapy caused a variety of side effects. Doug would wake up in the morning nauseated. When he tried to eat, he would usually vomit, sometimes as often as five times a day. He forced himself out of bed to bathe and use the toilet, only to fall back to bed, sick and exhausted. He lost his hair, became very thin, and was listless and weak. He was unable to do much for himself except eat, sleep, and get out of bed once a day with assistance. Although doctors cautioned the family that Doug's chances for recovery were slight, Doug never lost the will to live. Several times his condition became so tenuous that the doctors told Nancy to make preparations for his death. Doug recalls, "Even though I felt unbelievably horrible, I didn't succumb to the idea of quitting. I had too much to do and wasn't finished with living yet. I would look at my wife and children and know I hadn't done all the things with them I wanted to do. I made up my mind to overcome this, whatever it took." After a month and a half in the hospital, Doug began to show

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The Macrobiotic Approach to Cancer

some improvement and was sent home. Over the next eight months, he received chemotherapy at home and continued to experience side effects, including high fevers. He was strong enough to return to work early in 1983, and monthly checkups showed his cancer was in remission, which meant that less than 25 percent of his cells were leukemic. If the percentage were to go higher, he would need to return to the hospital for additional chemotherapy. In April of 1983, Doug underwent a bone marrow harvest. A team of doctors from Johns Hopkins University went to New Hampshire to perform the procedure, which was then being done at only a few hospitals in the United States. The first step in this painful process was the extraction of bone marrow from the spine. A hole was drilled into the bone and the marrow was extracted with a special instrument. The marrow was then treated with antibodies, frozen, and stored. In the early 1980s, it was rare for a patient with Doug's type of cancer to survive a second remission for longer than six months. This meant that if the cancer came back, and went into remission again due to treatment, the prospects for long-term survival were slim. In Doug's case, if the remission were lost, the doctors planned to do a series of chemical and radiation treatments to kill the cells around the cancer. Then the previously harvested bone marrow, treated with antibodies, would be placed into his body. A checkup just two months after the bone marrow harvest revealed that Doug's cancer count was again rising. Both Doug and Nancy were devastated. His doctor suggested going ahead with the bone marrow transplant, and advised against further chemotherapy since Doug was already in a weakened condition. He told Doug that even with chemotherapy, he would probably live only six months. The bone marrow transplant also offered little hope. Doug and Nancy researched the success rate and found that out of the fifty or so patients who had been treated with the procedure at a leading medical center, only a handful were still alive. With little hope from either treatment, Doug and Nancy agonized over their decision. After much deliberation, they decided to forgo the transplant. At a support group meeting, Doug was introduced to a copy of Recalled by Life by Anthony Sattilaro, M.D., and Tom Monte. It told the story of a doctor whose terminal metastatic prostate cancer went into remission after he adopted a macrobiotic diet. Encouraged by the possibility that macrobiotics might improve his condition, Doug journeyed to Brookline, Massachusetts,

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A Holistic Approach to Lifestyle

where he met with a macrobiotic counseloi and attended a lecture by Michio Kushi. Upon returning home, the Blampieds made some radical changes in their diet and lifestyle. "We decided to go for it," Nancy recalls. "We got rid of the electric stove, replaced it with a gas one; cleaned out the cupboards of the foods that weren't good for Doug, and supplied ourselves with a complete macrobiotic kitchen." A short while later the Blampieds attended the Macrobiotic Way of Life Seminar in Brookline and took cooking classes with a teacher in a nearby town. Maintaining a macrobiotic way of life has been easy for Doug since he saw immediate results from changing his diet. "My cancer count dropped almost immediately . . . and stayed down. That was a pretty good incentive to learn to like the food." With his cancer in remission, Doug now believes that his health is better than ever. Today, eight years after being diagnosed with leukemia, he believes that getting sick actually changed his life in many positive ways. "I am a stronger, better person now," he muses. "I see myself as more sensitive and understanding, and less directed at unimportant things. I spend more time with my children. I hug them regularly and let them know that I love them and how much they mean to me." Source: "A Father Heals Leukemia," One Peaceful World, Summer, 1990.

and are a sign that natural i m m u n i t y is still w o r k i n g . N o w a days, however, most p e o p l e try to suppress these s y m p t o m s b y taking aspirin o r o t h e r m e d i c a t i o n s . T h i s weakens the body's natural powers o f discharge. Excess that w o u l d n o r m a l l y c o m e o u t d u r i n g a c o l d goes elsewhere — usually t o w a r d the internal organs a n d l y m p h g l a n d s — setting the stage f o r f u ture p r o b l e m s . It c a n lead to the f o r m a t i o n o f m u c u s a n d fat deposits in a n d a r o u n d the organs, tissues, a n d g l a n d s , a n d eventual deterioration o f the cells in these areas. E a t i n g in h a r m o n y with climate a n d season helps us avoid these c o n d i tions while strengthening o u r powers o f natural a d a p t a t i o n . STANDARD MACROBIOTIC

DIET

T h e guidelines presented b e l o w are g e n e r a l suggestions. T h e s e suggestions m a y require m o d i f i c a t i o n d e p e n d i n g o n

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The Macrobiotic Approach to Cancer

y o u r special c o n d i t i o n o r whether you live in a Far N o r t h e r n c l i m a t e . O f course, any serious c o n d i t i o n s h o u l d b e closely m o n i t o r e d by the a p p r o p r i a t e m e d i c a l , nutritional, a n d h e a l t h professional. T h e s e guidelines are n o t a substitute for q u a l i f i e d m e d i c a l care n o r are they a f o r m o f therapy for specific illness. T h e y are designed to h e l p b r i n g o u r daily diet a n d way o f life into closer a l i g n m e n t with nature a n d , thus, facilitate h e a l t h a n d well b e i n g . Personalized g u i d a n c e c a n h e l p m a k e the transition to m a c r o b i o t i c s s m o o t h e r a n d m o r e e n j o y a b l e . Study p r o g r a m s s u c h as the M a c r o b i o t i c W a y o f Life a n d M a c r o b i o t i c Residential Seminars presented by the Kushi Institute are especially r e c o m m e n d e d . T h e y offer the o p p o r t u n i t y to see a n d taste a w i d e r a n g e o f m a c r o b i o t i c a l l y p r e p a r e d foods, ask questions, a n d receive individual g u i d a n c e o n a p p r o p r i a t e m o d i f i c a t i o n s o f the s t a n d a r d diet. T h e p r o p o r t i o n s presented in Figure 2.1 are based o n the a p p r o x i m a t e v o l u m e o f f o o d p e r day, a n d n o t o n weight. It isn't necessary to i n c l u d e f o o d s f r o m e a c h category at every m e a l ; these p r o p o r t i o n s represent an entire day's c o n s u m p t i o n . In a temperate climate, an o p t i m u m daily diet consists o f the f o l l o w i n g p r o p o r t i o n s o f f o o d s : W h o l e Cereal Grains A t least 50 percent by v o l u m e o f every m e a l c a n include c o o k e d , organically g r o w n , w h o l e cereal grains p r e p a r e d in a variety o f ways. W h o l e cereal grains i n c l u d e b r o w n rice, b a r ley, millet, oats, c o r n , rye, w h e a t , a n d b u c k w h e a t . A small p o r t i o n o f this a m o u n t m a y consist o f n o o d l e s o r pasta, unyeasted w h o l e grain breads, i n c l u d i n g natural s o u r d o u g h b r e a d , a n d o t h e r partially processed w h o l e grains. Soups A p p r o x i m a t e l y 5 to 10 p e r c e n t o f daily intake m a y i n c l u d e s o u p m a d e w i t h vegetables, sea vegetables ( w a k a m e o r k o m b u ) , grains, o r b e a n s . R e c o m m e n d e d seasonings i n c l u d e naturally processed m i s o o r tamari soy sauce. T h e flavor s h o u l d n o t b e t o o salty.

A Holistic Approach to Lifestyle

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The Macrobiotic Approach to Cancer

Vegetables A b o u t 20 to 30 p e r c e n t o f daily intake m a y i n c l u d e local and organically g r o w n vegetables, the majority c o o k e d in various styles ( e . g . , sauteed with a small a m o u n t o f sesame or c o r n o i l , s t e a m e d , b o i l e d , o r sometimes p r e p a r e d using tamari soy sauce o r light sea salt as a seasoning.) A small p o r t i o n m a y b e eaten as raw salad. A small v o l u m e o f n o n - s p i c y pickles m a y also b e eaten daily. Vegetables for daily use i n c l u d e : green c a b b a g e , kale, b r o c c o l i , cauliflower, collards, p u m p k i n , watercress, Chinese c a b b a g e , b o k choy, d a n d e l i o n , mustard greens, daikon greens, scallion, o n i o n s , d a i k o n , turnips, a c o r n squash, butternut squash, b u t t e r c u p squash, b u r d o c k , carrots, and other seasonally available varieties. Vegetables to avoid for o p t i m a l health i n c l u d e : potatoes ( i n c l u d i n g sweet p o t a t o e s a n d y a m s ) , tomatoes, eggplant, p e p p e r s , asparagus, s p i n a c h , beets, zucchini, a n d a v o c a d o for regular use. Mayonnaise a n d other oily dressings are also best avoided. B e a n s a n d Sea Vegetables A p p r o x i m a t e l y 5 to 10 percent o f daily intake c a n include c o o k e d beans a n d sea vegetables. T h e most suitable beans for regular use are azuki beans, chickpeas, a n d lentils. O t h e r beans m a y b e used o n o c c a s i o n . Bean p r o d u c t s such as tofu, t e m p e h , a n d natto c a n also b e used. Sea vegetables such as n o r i , w a k a m e , k o m b u , hijiki, arame, dulse, agar-agar, and Irish moss m a y b e p r e p a r e d in a variety o f ways. T h e y c a n b e c o o k e d with beans o r vegetables, used in soups, or served separately as side dishes, a n d flavored with a m o d e r a t e a m o u n t o f tamari soy sauce, sea salt, b r o w n rice vinegar, u m e b o s h i p l u m , u m e b o s h i vinegar, a n d others. O c c a s i o n a l Foods If n e e d e d o r desired, 1 to 3 times per week, approximately 5 to 10 percent o f that day's c o n s u m p t i o n o f f o o d c a n include fresh w h i t e - m e a t fish such as flounder, sole, c o d , c a r p , halib u t , or trout.

A Holistic Approach to Lifestyle

37

Fruit o r fruit desserts, i n c l u d i n g fresh, d r i e d , a n d c o o k e d fruits, m a y also b e served t w o o r three times p e r week. L o c a l a n d organically g r o w n fruits are preferred. If y o u live in a temperate climate, avoid tropical a n d s e m i t r o p i c a l fruit a n d eat, instead, t e m p e r a t e - c l i m a t e fruits s u c h as a p p l e s , pears, p l u m s , peaches, apricots, berries, a n d m e l o n s . F r e q u e n t use o f fruit j u i c e is n o t advisable. However, d e p e n d i n g o n y o u r c o n d i t i o n , o c c a s i o n a l c o n s u m p t i o n in w a r m e r w e a t h e r m a y be appropriate. Lightly roasted seeds a n d nuts — p u m p k i n , sesame, a n d sunflower seeds, peanuts, walnuts, a n d p e c a n s — m a y b e e n j o y e d f r o m time to time as a snack. R i c e syrup, barley m a l t , amazake, a n d m i r i n m a y b e used as sweeteners; b r o w n rice vinegar o r u m e b o s h i vinegar m a y b e used occasionally for a sour taste.

Beverages

R e c o m m e n d e d daily beverages i n c l u d e roasted b a n c h a twig tea, roasted b r o w n rice tea, roasted barley tea, d a n d e l i o n tea, a n d cereal grain c o f f e e . A n y traditional tea that d o e s n o t have an a r o m a t i c fragrance o r a stimulating effect c a n b e used. You m a y also drink a m o d e r a t e a m o u n t o f water (preferably spring o r well water o f g o o d quality) b u t n o t i c e d .

Foods to M i n i m i z e o r A v o i d f o r O p t i m a l H e a l t h

In a temperate climate, the f o l l o w i n g f o o d s a n d beverages are best avoided for o p t i m a l h e a l t h : •

M e a t , a n i m a l fat, eggs, poultry, dairy p r o d u c t s ( i n c l u d ing butter, yogurt, ice c r e a m , milk, a n d c h e e s e ) , refined sugars, c h o c o l a t e , molasses, honey, o t h e r s i m p l e sugars and f o o d s treated with t h e m , a n d vanilla.

•

Tropical or semitropical fruits a n d fruit juices, s o d a , artificially flavored drinks a n d beverages, c o f f e e , c o l o r e d tea,

The Macrobiotic Approach to Cancer

38

•

a n d all a r o m a t i c o r stimulating teas such as mint or p e p p e r m i n t tea. A l l artificially c o l o r e d , preserved, sprayed, or chemically treated foods. All refined and polished grains, flours, a n d their derivatives. M a s s - p r o d u c e d foods i n c l u d i n g all c a n n e d , frozen, a n d irradiated foods. H o t spices, any aro m a t i c , stimulating f o o d o r f o o d accessory, artificial vinegar, a n d strong a l c o h o l i c beverages.

A d d i t i o n a l Suggestions C o o k i n g oil s h o u l d b e vegetable quality only. To improve your h e a l t h , it is preferable to use only unrefined sesame or c o r n oil in m o d e r a t e a m o u n t s . •

Salt s h o u l d b e naturally processed sea salt. Traditional, n o n - c h e m i c a l shoyu or tamari soy sauce a n d miso m a y also b e u s e d as s e a s o n i n g s . Use all s e a s o n i n g s in moderation.

•

R e c o m m e n d e d condiments include: • G o m a s h i o (12 to 18 parts roasted sesame seeds to 1 part roasted sea salt) • Pickles ( m a d e using b r a n , miso, tamari soy sauce, sea salt), sauerkraut • Sea vegetable p o w d e r (kelp, k o m b u , wakame, and o t h e r sea vegetables) • Sesame sea vegetable p o w d e r • Tekka (selected root vegetables are sauteed with dark sesame oil and seasoned with soybean or h a t c h o miso) • Tamari soy sauce o r shoyu ( m o d e r a t e use, for a mild flavor, only in c o o k i n g ) • U m e b o s h i p l u m s (pickled p l u m s ) You m a y eat regularly, two or three times per day, as m u c h as you w a n t , p r o v i d e d the p r o p o r t i o n s are correct a n d c h e w i n g is t h o r o u g h . Avoid eating for approximately three hours before sleeping. P r o p e r c o o k i n g is very i m p o r t a n t for health. Everyone s h o u l d learn to c o o k either by attending classes or under the g u i d a n c e o f an e x p e r i e n c e d m a c r o b i o t i c c o o k . T h e

•

•

39

A Holistic Approach to Lifestyle

recipes i n c l u d e d in the chapters that follow, a l o n g with those in the c o o k b o o k s listed in the b i b l i o g r a p h y ,

may

also b e used in p l a n n i n g meals.

CONSIDERATION OF PERSONAL

NEEDS

A l t h o u g h we all have certain basic characteristics in c o m m o n , e a c h o n e o f us has different dietary needs. C h i l d r e n , f o r exa m p l e , n e e d to eat differently than adults, while the needs o f a person w h o is physically active differ f r o m those o f s o m e o n e w h o is sedentary. W e all have o u r o w n preferences w h e n it c o m e s to f o o d . T h e s e a n d other individual differences n e e d to b e considered w h e n c h o o s i n g a n d p r e p a r i n g daily f o o d . In general, an o p t i m u m daily diet in a temperate, four-season climate consists o f a b o u t 5 0 - 6 0 p e r c e n t w h o l e cereal grains; 5 percent ( o n e or two small b o w l s ) s o u p , preferably flavored with natural, high-quality seasonings such as m i s o o r tamari soy sauce; 2 5 - 3 0 percent vegetables p r e p a r e d in a variety o f styles; a n d 5 - 1 0 percent beans a n d sea vegetables. S u p plementary foods i n c l u d e o c c a s i o n a l locally g r o w n fruits, preferably c o o k e d ; white-meat fish; a n d a variety o f seasonings, c o n d i m e n t s , beverages, a n d natural snacks such as seeds and nuts. T h e s e suggestions are referred to as the s t a n d a r d m a c r o b i o t i c diet, and are e x p l a i n e d in m o r e detail b e l o w a n d c a n serve as a general g u i d e for creating a healthful diet in a temperate c l i m a t e . Personal health is also an i m p o r t a n t factor in d e t e r m i n i n g the best way to interpret these guidelines. For e x a m p l e , a p e r son in g o o d overall health w h o a d o p t s m a c r o b i o t i c s c a n interpret these guidelines m o r e liberally, while s o m e o n e w h o is ill needs to exercise greater care in the selection a n d p r e p a r a t i o n o f daily f o o d . Special m o d i f i c a t i o n s m a y also b e necessary; for e x a m p l e , it m a y b e a p p r o p r i a t e to d o things such as limit the intake o f oil, raw salad, b a k e d flour p r o d u c t s , nuts, fruit, a n d other foods n o r m a l l y i n c l u d e d in the standard m a c r o b i o t i c diet. It m a y also b e necessary to p r e p a r e a variety o f special dishes or drinks to accelerate the discharge o f fats o r o t h e r forms o f excess or to help strengthen particular organs. T h e s e

The Macrobiotic Approach to Cancer

40

High-Quality Essentials Our health depends on what we eat. It is important, therefore, to obtain essential nutrients from the highest quality sources. Guidelines are presented below: Water. High-quality, dean, natural water is recommended for cooking and drinking. Spring or well water is fine for regular use, while chemically treated and distilled water are best avoided. Carbohydrates. It is better to eat carbohydrates mostly in the form of polysaccharide glucose, a complex carbohydrate found in whole grains, vegetables (especially those with naturally sweet flavors), beans, sea vegetables, and chestnuts. Minimize or avoid the intake of simple sugars (mono- or disaccharides), such as those in fruit, honey, refined sugar, and other concentrated sweeteners. Protein. It is better to obtain protein primarily from vegetable sources like whole grains, beans, and bean products, and to reduce reliance on animal proteins. Fat. The hard, saturated fats found in most animal foods are best minimized or avoided. High-quality, unsaturated fats such as those in vegetable oils are better for regular use. Salt. Natural sea salt contains a variety of trace minerals and is recommended for regular use. Refined salt, which is almost 100 percent sodium chloride with no trace minerals, is best avoided. Vitamins and Minerals. It is better to obtain vitamins and minerals in their whole form as a part of natural foods rather than in isolated form as supplements.

adjustments are usually temporary, a n d the b r o a d e r g u i d e lines o f the standard m a c r o b i o t i c diet c a n n o r m a l l y b e a d o p t e d o n c e health is restored. LIFESTYLE CHANGES T o g e t h e r with eating well, there are a n u m b e r o f practices that c o m p l e m e n t a b a l a n c e d natural diet a n d e n h a n c e the recovery o f h e a l t h . K e e p i n g physically active, developing a positive o u t l o o k , a n d using natural c o o k i n g utensils, fabrics, and

A Holistic Approach to Lifestyle

41

materials in the h o m e are especially r e c o m m e n d e d . In the past, p e o p l e lived m o r e closely with nature a n d ate a m o r e b a l a n c e d natural diet. W i t h e a c h g e n e r a t i o n , we have g o t t e n further f r o m o u r roots in nature, a n d have e x p e r i e n c e d a c o r r e s p o n d i n g increase in c a n c e r a n d o t h e r c h r o n i c illnesses. T h e s e suggestions c o m p l e m e n t the m a c r o b i o t i c diet a n d c a n h e l p everyone enjoy m o r e satisfying a n d h a r m o n i o u s living: •

Live e a c h day h a p p i l y w i t h o u t b e i n g p r e o c c u p i e d with your health; try to keep m e n t a l l y a n d physically active.

•

View everything a n d everyone y o u m e e t with g r a t i t u d e ; in particular, offer thinks b e f o r e a n d after e a c h m e a l .

•

Please c h e w y o u r f o o d very well, at least fifty times p e r m o u t h f u l , o r until it b e c o m e s l i q u i d . T h e c o m p l e x c a r b o h y d r a t e s in w h o l e grains, b e a n s , vegetables, a n d other w h o l e natural f o o d s are digested largely in the m o u t h t h r o u g h interaction with the e n zymes in saliva. C h e w i n g m i x e s f o o d with saliva a n d facilitates s m o o t h digestion a n d efficient a b s o r p t i o n o f n u trients. C h e w i n g enables us to o b t a i n m o r e nutrients f r o m less f o o d . It also releases the m e d i c i n a l properties o f daily foods a n d is the key to i m p r o v i n g , rather t h a n s i m ply m a i n t a i n i n g , o u r state o f health. Saliva is k n o w n to have antibacterial effects a n d , as r e p o r t e d in the M a y 1988 Journal of the American Dental Association, has b e e n shown in laboratory experiments to prevent the A I D S virus f r o m infecting white b l o o d cells.

•

It is best to avoid wearing synthetic o r w o o l e n clothes d i rectly o n the skin. W e a r c o t t o n as m u c h as possible, especially for u n d e r g a r m e n t s . Avoid excessive m e t a l l i c a c c e s sories o n the f i n g e r s , wrists, o r n e c k . K e e p s u c h ornaments simple a n d g r a c e f u l .

•

To increase circulation, scrub your entire b o d y with a h o t , d a m p towel every m o r n i n g o r every n i g h t . If that is not possible, at least d o your hands, fingers, feet, a n d toes. Initiate a n d m a i n t a i n active c o r r e s p o n d e n c e , e x t e n d i n g your best wishes to parents, c h i l d r e n , brothers a n d sisters, teachers, and friends. K e e p your personal relationships s m o o t h a n d happy.

•

42

The Macrobiotic Approach to Cancer

Exercise and Activity For many of us, modern life offers fewer physically and mentally challenging circumstances than in the past. We are in danger of becoming a nation of "couch potatoes." Surveys have shown, for example, that a shockingly high percentage of American schoolchildren are overweight and unable to perform minimum tests of strength and endurance. These surveys also reveal that the average American family spends up to seven hours a day sitting in front of the television. A sedentary lifestyle causes stagnation of such bodily functions as the generation of caloric and electromagnetic energy, the circulation of blood and lymph, and the activity of the digestive and nervous systems. Physical activity is essential for good health; therefore, it is advisable to supplement the sedentary patterns of modern life with regular exercise. Below are suggestions for activating energy flow and reversing stagnation in body and mind: Daily Body Scrubbing. Scrubbing your body with a moist, hot towel is a wonderful way to relieve stress, relax tension, and energize your life. It also activates circulation, softens deposits of hard fat below the skin, opens the pores, and allows excess to be actively discharged. For maximum effect, you can body scrub twice a day: once in the morning and again in the evening. Body scrubbing can be done before or after a bath or shower, or anytime. All you need is a sink with hot water and a medium-sized cotton bath towel. Turn on the hot water. Hold the towel at either end and place the center of the towel under the stream of hot water. Wring out the towel, and while it is still hot and steamy, begin to scrub with it. Do one section of the body at a time. For example, begin with the hands and fingers and work your way up the arms to the shoulders, neck, and face, then down to the chest, upper back, abdomen, lower back, buttocks, legs, feet, and toes. Scrub until the skin becomes slightly red or until each part becomes warm. Reheat the towel by running it under hot water after scrubbing each section or as soon as the towel starts to cool. A Daily Half-Hour Walk. A study published in the Journal of the American Medical Association in November 1989 concluded that moderate exercise, including a brisk half-hour walk every day, reduces the risk of cancer and heart disease. The researchers discovered that people who exercise moderately tend to live longer, and they added to the evidence that exercise can help prevent cancer, a relationship discovered only in the past several years. Scientists theorize that exercise increases bowel

A Holistic Approach to Lifestyle

43

motility, a factor that helps prevent colon cancer. According to Carl Caspersen, an epidemiologist at the Center for Disease Control, "You don't have to be a marathoner to greatly reduce your mortality. After that first jump in activity, you're not buying that much more reduced risk." Walking activates circulation, improves breathing, tones the muscles, and improves appetite. By increasing breathing capacity and activating circulation, walking helps cleanse the blood. The added oxygen in the blood oxidizes (burns) impurities, and the lymphatic system, which carries waste from the cells, also cleanses itself. Walking helps dissolve stress and tension too, and calms and clears the mind. We recommend taking a half-hour walk each day if your condition permits.

• •

• •

•

•

Avoid taking l o n g h o t baths o r showers unless y o u have b e e n c o n s u m i n g t o o m u c h salt o r a n i m a l f o o d . If your strength permits, walk o n the b e a c h , grass, o r soil u p to o n e - h a l f h o u r every d a y ; wear simple clothes. K e e p your h o m e in g o o d order, f r o m the k i t c h e n , b a t h r o o m , and living r o o m s to every c o r n e r o f the h o u s e . Avoid c h e m i c a l l y p e r f u m e d cosmetics. To c a r e for y o u r teeth, brush with natural preparations o r sea salt. In a d d i t i o n to taking a h a l f - h o u r walk e a c h day, i n c l u d e activities such as s c r u b b i n g floors, c l e a n i n g , washing clothes, a n d w o r k i n g in the yard o r g a r d e n as p a r t o f your daily life. You m a y also participate in exercise p r o grams such as y o g a , martial arts, d a n c e , or sports if y o u r c o n d i t i o n permits. Avoid using electric c o o k i n g devices (ovens a n d ranges) or microwave ovens. Convert to gas o r w o o d - s t o v e c o o k ing at the earliest opportunity. It is best to m i n i m i z e the use o f c o l o r television a n d c o m puter display terminals. T h e health hazards o f e l e c t r o m a g n e t i c fields c a n n o longer b e ruled o u t , a c c o r d i n g to a July 1989 article in the science section o f The New York Times. In a d d i t i o n to high voltage power lines, T V s , c o m p u t e r s , a n d o t h e r electronic e q u i p m e n t , c o m m o n h o u s e h o l d a p p l i a n c e s such as v a c u u m cleaners, toasters, blenders, a n d fluores-

44

The Macrobiotic Approach to Cancer cent lights c a n b e h a r m f u l to health. A b a c k g r o u n d p a p e r issued in 1989 by the Congressional O f f i c e o f Techn o l o g y Assessment stated, "It is n o w clear that low f r e q u e n c y e l e c t r o m a g n e t i c fields c a n interact with individual cells a n d organs to p r o d u c e b i o l o g i c a l c h a n g e s . " L a b o r a t o r y e x p e r i m e n t s suggest that electromagnetic fields c a n interfere with D N A a n d stimulate chemicals in cells that are linked to cancer. E p i d e m i o l o g i c a l studies have shown that w o m e n w h o used v i d e o display terminals f o r m o r e than twenty hours a week in the first trimester o f p r e g n a n c y suffered nearly twice as m a n y miscarriages as w o m e n d o i n g other types o f office work. These studies also revealed that children w h o lived near electrical distribution lines were twice as likely to develop c a n c e r as those w h o d i d n o t .

• •

P l a c e large green plants in your house to freshen and e n rich the o x y g e n c o n t e n t o f the air in your h o m e . Sing a h a p p y song every day in o r d e r to activate your b r e a t h i n g a n d lift your spirits.

CREATING

HEALTH

A s we g a i n a better understanding o f the way that diet and lifestyle influence health a n d sickness, we are in a better position to m a k e healthful changes in o u r daily lives. W e shift f r o m a passive to an active role in creating health. T h e responsibility for m a k i n g these changes is u p to us. N o o n e can take that responsibility for us. W e are the ones w h o must initiate healthful c h a n g e s a n d sustain t h e m f r o m day to day.

3

Diet and the Development of Cancer

To better understand h o w diet influences cancer, we c a n refer to the i m a g e o f a tree. A tree's structure is o p p o s i t e to that o f the h u m a n body. B o d y cells d e v e l o p internally, while the leaves o f a tree d e v e l o p externally. A tree absorbs nutrients through external roots. T h e roots o f the b o d y are d e e p inside in the region o f the small intestine where nutrients are a b s o r b e d . It is here that they enter the b l o o d s t r e a m a n d are distributed to the body's cells. W h e n a tree grows in healthy soil, it receives b a l a n c e d nourishment a n d is able to thrive. But if the soil is deficient in minerals or c o n t a m i n a t e d with c h e m i c a l toxins, the tree b e c o m e s unhealthy, a n d its leaves eventually wither a n d d i e . A naturally b a l a n c e d diet is like healthy soil. W h e n the b o d y is properly nourished, the quality o f the b l o o d is s o u n d , a n d the cells f u n c t i o n in a n o r m a l way. If f o o d b e c o m e s u n b a l a n c e d , the quality o f the b l o o d begins to deteriorate, a n d the body's cells m a y eventually b e c o m e u n h e a l t h y a n d even c a n cerous. T h e leaves o f the tree d e p e n d o n the nutrients a b s o r b e d t h r o u g h the roots. Similarly, the health o f the cells d e pends o n the quality o f nutrients received by the body. A n u n b a l a n c e d diet sets in m o t i o n a d o w n w a r d spiral o f physical deterioration in w h i c h c a n c e r is often the final, life45

46

The Macrobiotic Approach to Cancer

threatening stage. T h i s process s o m e t i m e s takes years to reach a critical p o i n t . M e a n w h i l e , as this d o w n w a r d spiral gathers m o m e n t u m , a variety o f p r e c a n c e r o u s s y m p t o m s a p p e a r t h r o u g h o u t the body. A l t h o u g h these symptoms seem unrelated to o n e a n o t h e r o r to cancer, they are actually stages in an o n g o i n g process that frequently culminates in the f o r m a tion o f a t u m o r . C a n c e r does not a p p e a r suddenly o u t o f n o w h e r e , b u t develops over time o u t o f a chronically p r e c a n c e r o u s c o n d i t i o n . T o p r e v e n t c a n c e r , we m u s t reverse the d i r e c t i o n o f this spiral by c h a n g i n g o u r diet, lifestyle, and c o n d i t i o n as a w h o l e . B e l o w we describe the stages in this process o f c h a n g e , b e g i n n i n g with a general description o f b a l a n c e o r health.

HEALTHY

EQUILIBRIUM

H e a l t h d e p e n d s o n o u r ability to m a i n t a i n a c o n d i t i o n o f h o m e o s t a s i s — o r d y n a m i c e q u i l i b r i u m — in the body. Striking a b a l a n c e b e t w e e n what we take in (in the f o r m o f f o o d ) , a n d w h a t we use for b o d y repair a n d m a i n t e n a n c e , a n d what we discharge in the f o r m o f energy a n d waste, is vitally i m p o r t a n t in m a i n t a i n i n g o p t i m a l health. W h e n we eat a w e l l - b a l a n c e d diet — b o t h in terms o f the quality o f foods we eat a n d the quantities we take in — w e provide the b o d y with what it needs, a n d o u r d a y - t o - d a y functions o f elimination — u r i n a t i o n , b o w e l m o v e m e n t , b r e a t h i n g , perspiration — are sufficient to discharge any excess a n d to k e e p us in g o o d health. Physical activity helps keep the b o d y free o f toxic a c c u m u lation; this is why regular exercise helps r e d u c e the risk o f d e generative disease. N o w o n d e r a traditional p e o p l e such as the H u n z a , w h o eat a m o d e r a t e l y b a l a n c e d diet while m a i n taining a vigorous rural lifestyle, have r e m a i n e d cancer-free. W o m e n have several a d d i t i o n a l b i o l o g i c a l functions that h e l p t h e m discharge excess. T h e m o n t h l y menstrual cycle helps a w o m a n to discharge m o r e efficiently, as d o having c h i l d r e n a n d breast-feeding. Breast-feeding allows a p o r t i o n o f the excess that builds u p in a woman's b o d y d u r i n g pregn a n c y to b e d i s c h a r g e d , thus p r o t e c t i n g her f r o m potentially h a r m f u l a c c u m u l a t i o n s . T h i s is o n e reason that researchers have n o t e d a negative correlation between breast-feeding a n d

Diet and the Development of Cancer

47

the d e v e l o p m e n t o f breast cancer. M e n often n e e d to c o m p e n sate for the lack o f such built-in discharge m e c h a n i s m s by b e ing m o r e physically active.

ABNORMAL

DISCHARGES

Because the m o d e r n diet is so u n b a l a n c e d , m o s t p e o p l e take in m o r e than they are able to healthfully d i s c h a r g e . T h i s disturbs the body's e q u i l i b r i u m , a n d , in o r d e r to restore b a l a n c e , a variety o f a b n o r m a l discharge m e c h a n i s m s are set in m o tion. A b n o r m a l discharges c a n b e acute o r c h r o n i c ; they c a n start early or late in life. In their initial stages, discharges tend to b e self-limiting, w h i c h m e a n s that their s y m p t o m s normally disappear o n c e the excess has b e e n e l i m i n a t e d f r o m the body. However, if the u n d e r l y i n g dietary causes are n o t c h a n g e d , the discharges m a y b e c o m e c h r o n i c o r r e c u r r i n g . C h r o n i c discharges often b e g i n in infancy, primarily b e cause o f the m o d e r n h a b i t o f f e e d i n g b a b i e s cow's m i l k formulas rather than breast m i l k . T h e b a l a n c e o f nutrients in breast milk m a t c h e s the needs o f the baby, while cow's m i l k contains an excessive a m o u n t o f saturated fat, p r o t e i n , a n d minerals that tax the body's digestive a n d excretory systems. If the body's n o r m a l channels o f discharge are o v e r w h e l m e d , a variety o f a b n o r m a l discharge s y m p t o m s o c c u r to get rid o f the excess — d i a r r h e a , digestive upsets, chest c o n g e s t i o n , a n d skin rashes. T h e s e c o n d i t i o n s are m o r e c o m m o n in b o t t l e - f e d babies than in breast-fed babies, a n d often persist into adulth o o d , especially w h e n plenty o f dairy a n d o t h e r a n i m a l p r o d ucts a n d simple sugars c o n t i n u e b e i n g c o n s u m e d . Casein, the p r i m a r y protein in cow's m i l k , is relatively insoluble in the digestive tract o f a h u m a n infant. It is utilized with only a b o u t 50 percent efficiency. T h e r e m a i n i n g p r o t e i n is unused a n d b e c o m e s excess that must b e d i s c h a r g e d . S o m e passes t h r o u g h the digestive tract a n d is d i s c h a r g e d in the feces, while s o m e is digested b u t c a n n o t b e utilized by the cells a n d is excreted in the urine. T h e excess p r o t e i n , m i n e r a l salts, a n d saturated fat in cow's m i l k c a n easily o v e r w h e l m the body's capacities for discharge — b o t h n o r m a l a n d a b n o r m a l — a n d will then a c c u m u l a t e internally, setting the stage for the next step in the spiral o f d e c l i n i n g health.

48

The Macrobiotic Approach to Cancer

Similarly, the excessive a m o u n t s o f protein, fat, sugar, and c h e m i c a l additives in the m o d e r n diet as a w h o l e also disturb the body's e q u i l i b r i u m . R e c u r r i n g c o n d i t i o n s such as inner e a r infections, sore throats, c o l d s a n d flu, a n d tonsillitis are c o m m o n in the m o d e r n w o r l d , a n d are indicative o f the excessive nature o f m o d e r n eating patterns. A l t h o u g h symptoms such as these c a n b e unpleasant, they actually have a beneficial p u r p o s e , as they represent the body's attempt to get rid o f excess a n d restore e q u i l i b r i u m . Allergies, for e x a m p l e , represent the body's attempt to discharge excessive factors through the nasal a n d respiratory passages o r t h r o u g h the skin. Allerg i c reactions actually h e l p the b o d y eliminate excess and slow the rate o f toxic a c c u m u l a t i o n . A s a result, p e o p l e w h o suffer f r o m allergies are statistically less p r o n e to develop cancer, w h i c h , as we will see, is p r o m o t e d by the c h r o n i c a c c u m u l a tion o f excess in the body. Unfortunately, most p e o p l e today don't realize that s y m p toms such as these m a y also b e a direct result o f what they have b e e n eating. T h e c o m m o n p e r c e p t i o n is that they are caused by s o m e outside factor such as c o l d viruses, streptococcus b a c t e r i a , o r p o l l e n . Rather than tolerating the discharge a n d c h a n g i n g the dietary i m b a l a n c e s that have caused it, p e o p l e usually try to suppress the symptoms with m e d i c a t i o n . O f course, in serious o r life-threatening situations, this m a y b e necessary, b u t it is i m p o r t a n t to r e m e m b e r that medications d o n o t solve the u n d e r l y i n g p r o b l e m a n d often weaken the body's ability to discharge. As a result, s o m e o f the excess that w o u l d n o r m a l l y b e eliminated remains in the b o d y where it c a n c o n t r i b u t e to a m o r e serious c o n d i t i o n in the future. Skin diseases are a n o t h e r f o r m of c h r o n i c discharge. T h e rep e a t e d intake o f excess, stresses a n d eventually weakens the kidneys a n d intestines. T h e s e organs are forced to work overtime in o r d e r to c o p e with the overload o f protein, fat, sugar, a n d toxic c h e m i c a l s c o n t a i n e d in an u n b a l a n c e d diet. W h e n these organs c a n n o t h a n d l e the overload, excess is discharged t h r o u g h the skin, w h i c h results in skin markings, growths, and discolorations, o r skin diseases such as e c z e m a or a c n e . Freckles a n d a g i n g spots, for e x a m p l e , are caused by the discharge o f refined a n d o t h e r simple sugars. W h i t e patches show that milk, c o t t a g e cheese, a n d other dairy p r o d u c t s are b e i n g discharged, while warts, moles, a n d excess b o d y hair are p r o d u c e d by the

49

Diet and the Development of Cancer

MALIGNANT MELANOMA

Macrobiotic Miracles MARLENE MCKENNA In 1983 Marlene McKenna was diagnosed with malignant melanoma. "As a working mother of four children, radio and TV commentator, and investment broker, I was living a very unbalanced life," Marlene explained in an interview in The Providence Journal. In August 1985, she began to complain of severe stomach pains, and in January 1986, doctors discovered that five tumors had spread throughout her body. Two feet of her intestines were removed, and Marlene was told she had six months to a year to live. Declining all treatments, Marlene turned to macrobiotics at the suggestion of her brother and visited Michio Kushi in Boston. In addition to changing her diet, she replaced her electric stove with a gas stove, and began to meditate and practice yoga. A devout Catholic, she also did a lot of inspirational reading and praying. "I promised God that if He walked me through this and helped me live, I would give Him life with life," she recalls. Within a year she was on the way to recovery, and doctors found no evidence of further cancer. Feeling well enough to return to public life, she ran for state treasurer in Rhode Island. During the campaign, she discovered that she was pregnant. Because of her previous illness and age (forty-two), doctors encouraged her to have an abortion. Marlene refused. "I realized that (having the baby) was part of my promise to give life with life," she explains. Though she lost the election, she gave birth to a healthy baby boy, keeping her promise to God and proving her physicians wrong. Since then, she has opened Shepherd's, a macrobiotic natural foods restaurant in Providence, and is helping people around the country who have heard of her remarkable recovery.

VIRGINIA BROWN In August 1978, Virginia Brown, a fifty-six-year-old mother and registered nurse from Tunbridge, Vermont, noticed a black mole on her arm that kept getting bigger and blacker. She had lost a lot of weight and felt very dull mentally: Doctors at Vermont Medical Center in Burlington performed a biopsy and discovered that she had an advanced case of malignant melanoma (Stage

The Macrobiotic Approach to Cancer

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IV). The physicians told her that without surgery she could expect to live only six months. "Even though I had been trained and had practiced in the medical profession for years," Virginia later recalled, "I could not go along with surgery. I had professed alternatives for years, but did not really practice them." At home, her son and daughter-in-law encouraged her to try macrobiotics, and shortly thereafter she attended the East West Foundation's annual cancer conference, meeting that year in Amherst, Massachusetts. At the conference she listened to fifteen cancer patients discuss their experiences with the diet and was impressed with their accounts. Prior to that time, Virginia had followed the standard American way of eating, high in refined foods and fat, especially animal fat from dairy foods, beef, poultry, and fish. At the time she started the diet, she was so sick that she could hardly make it upstairs and slept most of the day. After three weeks of eating the new food, which her children prepared for her, she experienced a change in her energy level, attitude, and mental clarity "I was a new person, I could get up and walk around." In September, Virginia went to Boston to see Michio Kushi, and he made more specific dietary recommendations and advised her to study cooking. With the support of her family, she adhered faithfully to the diet, supplemented by yoga, prayer and meditation, and a two-mile walk each morning after breakfast. In 1979, it became apparent that Virginia had overcome her condition, and medical exams subsequently confirmed her recovery. After restoring her health, Virginia went on to study at the Kushi Institute and to work as a nurse in the macrobiotic health program that was started at the Lemuel Shattuck Hospital in Boston, promoting a more natural way of living among other medical professionals and patients. In 1984, her story was published by Japan Publications in the book Macrobiotic Miracle: How a Vermont Family Overcame Cancer.

BETTY METZGER During the month of August 1980, Betty Metzger underwent surgery for malignant melanoma. That consisted of removing an area of tissue about 4 /2-inches in diameter down to the muscle on her right shoulder. Skin was grafted from her thigh. The surgery healed nicely and after a few months she felt reasonably secure that her cancer problem was solved. However, in November 1981 there appeared a lump on the right side of Betty's neck. The cancer had spread to the lymph nodes. Betty's surgeon removed the cancerous nodes and dur1

Diet and the Development of Cancer

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ing the week before Christmas 1981, she received chemotherapy for five consecutive days. There would be a three-week rest before the next regimen of five daily treatments. Betty's oncologist said this would continue for a year at which time they would reevaluate her condition. Chemotherapy was halted from the first of June to the end of August because of low white blood cell counts. Betty received the August treatments and three days of the September regimen when she felt that she could no longer go on. A friend told Betty about Dr. Sattilaro's account of his surviving cancer in the August [1982] issue of Life. She and her husband read Recalled by Life by Dr. Sattilaro and Jean and Mary Alice Kohler's book Healing Miracles from Macrobiotics. That and her family's encouragement were all Betty needed to embark on a macrobiotic way of life. She sought and found much help from friends who were on the diet and read everything about it that was available. "It has now been nine years since my first cancer surgery," says Betty. "I feel great, thanking God every day for the precious gift of good health." Sources: One Peaceful World, Autumn, 1989; Malignant Melanoma, Stage IV, Cancer and Diet (East West Foundation, 1980); interview with

Alex Jack, September 30, 1982; Macrobiotic Miracle: How a Vermont Family Overcame Cancer (Japan Publications, 1984); correspondence with Betty Metzger, Shelby, Ohio, August 16, 1989.

o v e r c o n s u m p t i o n o f protein a n d fats. Skin c a n c e r — the m o s t c o m m o n f o r m o f c a n c e r in the United States —also represents the c h r o n i c discharge o f dietary excess. Colds a n d flu e n a b l e the b o d y to discharge dietary excess. T h e symptoms o f a c o l d are usually nasal discharge — i n c l u d ing a runny nose —sneezing, c o u g h i n g , a n d fever. Pink, watery eyes, a n d a whitish-yellow eye discharge s o m e t i m e s a c c o m pany colds, as d o irregular bowel m o v e m e n t s a n d d i a r r h e a . Colds primarily involve the u p p e r respiratory organs — t h e throat, sinuses, a n d nasal passages. T h e flu also affects these areas, b u t usually p r o d u c e s m o r e g e n e r a l i z e d s y m p t o m s throughout the body. In s o m e cases, it involves the digestive organs, a c o n d i t i o n c o m m o n l y referred to as intestinal flu.

52

The Macrobiotic Approach to Cancer

W h e n the discharge o f a c o l d involves the u p p e r b o d y —for e x a m p l e , the nasal passages, h e a d , a n d throat — t h e p r i m a r y cause is the excessive intake o f extremely expansive foods o r beverages s u c h as simple sugars, c o n c e n t r a t e d sweeteners, fruit a n d fruit j u i c e ; spices, soft drinks, a n d ice c r e a m . W h e n the discharge affects the lungs a n d o r g a n s in the m i d - s e c t i o n , i n c l u d i n g the s t o m a c h , the p r i m a r y cause is the excessive intake o f fats a n d oils in a d d i t i o n to the expansive foods. Discharges that affect the intestines a n d organs in the lower b o d y are triggered by the excessive intake o f m o r e densely saturated a n i m a l fats in a d d i t i o n to the items m e n t i o n e d previously. T h e key to preventing c o l d s a n d flu lies in avoiding the extremes in diet that lead to recurring discharges. A m a c r o b i o t i c diet helps u n b l o c k the body's n o r m a l discharge p a t h ways, a n d thus strengthens natural resistance. W h e n a c o l d o c c u r s , the best course o f a c t i o n is to rest a n d eat simply, and let it run its c o u r s e . Moreover, natural h o m e care preparations such as those presented in The Macrobiotic Cancer Prevention Cookbook c a n h e l p ease the s y m p t o m s o f a c o l d witho u t interfering with the process o f discharge.

T H E B U I L D U P O F EXCESS C o n t i n u a l o v e r i n d u l g e n c e in fat, sugar, protein, a n d c h e m i c a l additives o v e r b u r d e n s a n d c a n eventually overwhelm the body's ability to discharge. Excess then begins to a c c u m u l a t e t h r o u g h o u t the b o d y in the f o r m o f deposits o f m u c u s a n d fat. T h i s process is particularly p r o b l e m a t i c when the skin b e c o m e s h a r d a n d inelastic a n d w h e n its ability to discharge d i minishes. O v e r c o n s u m p t i o n o f saturated fat a n d cholesterol is a m a j o r cause o f this c o n d i t i o n . T h e skin is richly s u p p l i e d with b l o o d vessels. W h e n saturated fat a n d cholesterol a c c u m u l a t e in the capillaries that nourish the skin, the skin receives less b l o o d , as well as less oxyg e n a n d nutrients. Cells d e p e n d o n o x y g e n a n d nutrients for life, a n d if the supply o f these vital factors diminishes, cells take l o n g e r to renew themselves. T h e speed at w h i c h new skin cells f o r m in the lowest layer o f the epidermis a n d migrate o u t to the surface o f the body decreases. A dull, flaky film then develops on the surface o f the b o d y as d e a d , d e h y d r a t e d cells a c c u m u l a t e .

Diet and the Development of Cancer

53

T h e c o n s t r u c t i o n o f capillaries also r e d u c e s the skin's ability to remove waste p r o d u c t s , resulting in a n overall c o n d i t i o n o f a c c u m u l a t i o n a n d s t a g n a t i o n . Saturated fats a c c u m u l a t e in the sebaceous glands a n d sweat ducts in a similar way, a n d b l o c k the secretion o f moisture a n d natural oils. T h e surface o f the skin, therefore, d o e s n o receive e n o u g h moisture, a n d b e c o m e s h a r d a n d dry. T h i s tight, constricted c o n d i t i o n also interferes with e l i m i n a t i o n . T o r e m e d y this p r o b l e m , r e d u c e the intake o f saturated fat a n d cholesterol, a n d p r a c t i c e the daily b o d y - s c r u b b i n g routine o u t l i n e d in C h a p t e r 2. A t this stage, excess begins to a c c u m u l a t e inside the b o d y , initially in the f o r m o f h a r d fat a n d m u c o u s deposits. A t first, these deposits f o r m in parts o f the b o d y that interact with the outside, such as the sinuses, breasts, a n d r e p r o d u c t i v e tract. Deposits o f fat a n d m u c u s c o m m o n l y a p p e a r in the regions such as the sinuses a n d inner ear, w h i c h are discussed in greater detail o n the pages that follow (see Figure 3 . 1 ) .

Sinuses T h e sinuses are a c o m m o n site o f m u c u s a c c u m u l a t i o n . Symptoms such as nasal c o n g e s t i o n a n d sinusitis ( i n f l a m m a tion o f the sinuses) result f r o m the u n d e r l y i n g a c c u m u l a t i o n o f m u c u s , as d o hay fever a n d o t h e r allergies. S o m e t i m e s these deposits b e c o m e so chronically severe that calcified stones start to f o r m . C h r o n i c sinusitis also p r o d u c e s h e a d a c h e s . M u c u s in the sinuses results primarily f r o m the o v e r c o n s u m p t i o n o f fatty and oily f o o d s , i n c l u d i n g m i l k , ice c r e a m , and other dairy products, a n d an excessive intake o f simple sugars, i n c l u d i n g refined sugar, honey, m a p l e syrup, c o n c e n trated sweeteners, c h o c o l a t e , a n d fruits. T o o m u c h fluid o r t o o m a n y watery foods (such as raw fruits) also p r o m o t e nasal b l o c k a g e by causing the tissues in the sinuses a n d nasal passages to b e c o m e swollen.

I n n e r Ear T h e a c c u m u l a t i o n o f m u c u s a n d fat in the inner ear interferes with the f u n c t i o n i n g o f the hearing m e c h a n i s m a n d c a n

The Macrobiotic Approach to Cancer

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Lungs

Figure 3.1

Sites of Mucus and Fat Accumulation

l e a d to p a i n , infection, i m p a i r e d hearing, a n d even deafness. A b o u t twelve million A m e r i c a n s are n o w deaf, a n d millions m o r e suffer f r o m various degrees o f hearing i m p a i r m e n t . Ear infections result w h e n the a c c u m u l a t i o n o f excess fosters the growth o f viruses or bacteria, and w h e n natural i m m u n i t y is w e a k e n e d by the o v e r c o n s u m p t i o n of sugar, tropical fruits, drugs a n d m e d i c a t i o n s , a n d fatty animal foods. T h e most c o m m o n site o f ear infection is the region b e h i n d the e a r d r u m . I n f e c t i o n here is called otitis media, o r m i d d l e ear i n f e c t i o n . Pain frequently results when a c c u m u l a t e d excess — i n c l u d i n g fluid, m u c u s , o r infection — h a m p e r s the n o r m a l d r a i n a g e o f the ear t h r o u g h the Eustachian tubes. Recurrent m i d d l e ear infections are quite c o m m o n today, especially a m o n g c h i l d r e n . Tympanostomy, or the surgical p u n c t u r i n g

Diet and the Development of Cancer

55

o f the e a r d r u m to allow d r a i n a g e o f fluid, has surpassed t o n sillectomy as the m o s t c o m m o n surgery a m o n g c h i l d r e n . T h e ears are also sensitive to c o l d o r i c e d f o o d s o r b e v e r ages. T h e o v e r c o n s u m p t i o n o f ice c r e a m , soft drinks, a n d other chilled o r i c e d f o o d s is a f r e q u e n t cause o f inner e a r problems.

Lungs T h e lungs are a n o t h e r c o m m o n site f o r the a c c u m u l a t i o n o f m u c u s a n d fats. S y m p t o m s like c o u g h i n g , chest c o n g e s t i o n , a n d c h r o n i c bronchitis often result f r o m these a c c u m u l a t i o n s . M u c u s m a y also a c c u m u l a t e in the alveoli, o r m i n u t e air sacs d e e p in the lungs, a n d deposits o f saturated fat m a y start to c l o g the capillaries that s u r r o u n d the sacs. T h e s e c o n d i t i o n s r e d u c e the a m o u n t o f o x y g e n a b s o r b e d by the b l o o d s t r e a m , and slow the discharge o f c a r b o n d i o x i d e , thus increasing the c o n c e n t r a t i o n o f toxins in the b l o o d . M u c u s in the b r o n c h i c a n b e d i s l o d g e d by c o u g h i n g , b u t o n c e it a c c u m u l a t e s in the air sacs, it b e c o m e s m o r e firmly l o d g e d and c a n r e m a i n there for years. T h e n , if air p o l l u t a n t s o r cigarette s m o k e enter the lungs, their heavier c o m p o n e n t s are attracted to a n d r e m a i n in this sticky e n v i r o n m e n t . O v e r time, these irritants c a n c o m b i n e with dietary excess to p r o m o t e the d e v e l o p m e n t o f cancer. However, u n d e r l y i n g the process o f carcinogenesis is the c h r o n i c a c c u m u l a t i o n o f fat and m u c u s in the alveoli a n d capillaries that s u r r o u n d t h e m . L u n g c a n c e r is o n e o f the l e a d i n g killers in the U n i t e d States today. A b o u t 1 5 7 , 0 0 0 new cases o f l u n g c a n c e r are d i a g n o s e d in this c o u n t r y e a c h year.

Breasts T h e a c c u m u l a t i o n o f m u c u s a n d fat in the breasts often causes h a r d e n i n g and thickening o f the breast tissue. In m a n y cases, it leads to fibrocystic disease. Excess usually a c c u m u lates here in the f o r m o f m u c u s a n d deposits o f fatty a c i d , b o t h o f w h i c h take the f o r m o f a thick, heavy l i q u i d . T h e s e deposits h a r d e n into cysts w h e n cheese, poultry, a n d o t h e r hard animal fats are eaten excessively. In the presence o f these

The Macrobiotic Approach to Cancer

56

f o o d s , the deposits m a y consolidate and p r o m o t e the developm e n t o f h a r d breast tumors. F o o d s like ice c r e a m , m i l k , c h o c olate, a n d sugar cause the deposits to assume a softer, m o r e l i q u i d f o r m (less c o n s o l i d a t i o n ) . W h e n eaten excessively, they p r o m o t e the d e v e l o p m e n t o f soft breast tumors. Breast c a n c e r currently affects o n e in ten A m e r i c a n w o m e n , and is increasi n g in i n c i d e n c e . A b o u t 150,000 new cases o f breast c a n c e r are d i a g n o s e d e a c h year in the United States. Figure 3.2 shows the relationship between dietary fat a n d c a n c e r w o r l d w i d e . In the Cancer Prevention Diet we cite n u m e r o u s studies that have shown a positive correlation between the c o n s u m p tion o f a n i m a l fat a n d the i n c i d e n c e o f breast cancer. (Obesity a n d c o n s u m p t i o n o f refined sugar have also b e e n linked to this disease.) Several newer studies have appeared since the Cancer Prevention Diet was p u b l i s h e d in 1983. A report in the February 15, 1989, issue o f the Journal of the National Cancer Institute d e s c r i b e d a study o n diet and breast cancer c o n d u c t e d in Vercelli, a province in northwestern Italy T h e Vercelli study c o n f i r m e d the link between fats a n d / o r calories

Age adjusted death rate)100,000

POP.

• Netherlands • U.K.

female

r, ©Denmark Canada. ' N e w Zealand •Switzerland Ireland U.S. Belgium' • Australia Sweden*.Germany Austria. .Norway • Italy 'France • Czech • •Finland "Portugal Hungary

20 -

15

Hong Kong

10

»Poland

Chile , _ . .Bulgaria "Spain Venezuela .-• •Romania "Greece Panama Yugoslavia • Columbia * Puerto Rico Philippines • Taiwan* Mexico Japan i Thailand.

• Sri Lanka . El Salvador _1_

20

40

60

80

100

120

140

160

Total dietary fat intake (grams per day)

Figure 3.2

Relationship Between Breast Cancer and Dietary Fat Intake

Diet and the Development of Cancer

57

and breast cancer, a n d i m p l i c a t e d saturated fats a n d a n i m a l proteins as the m o s t p o t e n t risk factors. In this study, P a o l o T o n i o l o , an e p i d e m i o l o g i s t at N e w York University M e d i c a l Center, c o m p a r e d the diets o f 2 5 0 w o m e n with breast c a n c e r with those o f 4 9 9 healthy w o m e n o f the same age. C a r b o h y d r a t e c o n s u m p t i o n b e t w e e n the two g r o u p s was f o u n d to b e generally the same, while a h i g h e r p r o t e i n and fat intake was n o t e d in the breast c a n c e r g r o u p , d u e primarily to a higher intake o f m e a t a n d dairy p r o d u c t s . A report o n the study in Science News n o t e d , " . . . the biggest difference b e t w e e n the two g r o u p s was that w o m e n with breast c a n c e r tended to c o n s u m e c o n s i d e r a b l y m o r e m i l k , h i g h - f a t cheese, and butter." C o m m e n t i n g o n the breast c a n c e r a n d diet c o n n e c t i o n , M a u r e e n H e n d e r s o n , an e p i d e m i o l o g i s t at the Fred H u t c h e n son C a n c e r Research Center in Seattle, told Time (January 1991), " I ' m sure o f it. T h e results are t o o consistent to believe that the association is i n d i r e c t . " J a p a n has traditionally h a d a low rate o f breast cancer. However, this is n o w c h a n g i n g — t h e rate o f breast c a n c e r in J a p a n increased 58 p e r c e n t b e t w e e n 1975 and 1985. Dr. Akira E b o s h i d a o f the Ministry o f H e a l t h a n d Welfare in J a p a n attributes the increase to recent c h a n g e s in the Japanese diet. H e stated in Time, " T h e largest factor b e h i n d the sharp rise is the Westernization o f e a t i n g habits. W e are eating m o r e a n i m a l fat a n d less fiber."

Reproductive Organs T h e prostate g l a n d is a c o m m o n site for the a c c u m u l a t i o n o f m u c u s a n d fat. O f t e n , the first stages o f t r o u b l e in the prostate are m i c r o s c o p i c n o d u l e s , k n o w n as prostatic c o n c r e t i o n s , that a p p e a r in the alkaline fluid secreted by the g l a n d . If plenty o f hard fats are c o n s u m e d , especially the kinds in m e a t , eggs, cheese, a n d poultry, the c o n c r e t i o n s m a y h a r d e n a n d calcify. Prostatic c o n c r e t i o n s often a c c u m u l a t e as cysts in the tissue o f the g l a n d . As additional fats a c c u m u l a t e , the prostate begins to e n large. B e n i g n prostatic e n l a r g e m e n t has b e c o m e nearly u n i versal a m o n g m o d e r n m e n : it is estimated that 10 p e r c e n t e x perience it by the age o f 40 a n d practically 100 p e r c e n t by the

58

The Macrobiotic Approach to Cancer

a g e o f 6 0 . T h e e n d result o f this process o f a c c u m u l a t i o n is o f t e n prostate cancer, a c o n d i t i o n that currently affects a b o u t 1 0 6 , 0 0 0 m e n p e r year in the U n i t e d States. T h e f e m a l e r e p r o d u c t i v e o r g a n s are also a c o m m o n site for the b u i l d u p o f fat a n d m u c u s . Fibroids, o r fleshy growths in the uterus, are c o m m o n today a n d result f r o m the a c c u m u l a tion o f fats in the m u s c l e o f the uterus. Fibroids often b e g i n as small seedlings. W h e t h e r o r n o t they enlarge d e p e n d s o n the quality a n d v o l u m e o f fat a n d o t h e r forms o f excess eaten by the w o m a n . Frequently, they c o n t i n u e g r o w i n g as the result o f an i m p r o p e r diet. Fibroids m a y g r o w to b e c o m e quite large, even to the size o f a f o o t b a l l , a n d m a y b e g i n to cause p a i n as a result o f pressing o n o t h e r organs. In the extreme, these a c c u m u l a t i o n s c a n p r o m o t e the cell c h a n g e s that l e a d to cancer. T h e r e are an estimated 4 6 , 5 0 0 new cases o f uterine c a n c e r e a c h year in the United States. A p p r o x i m a t e l y 3 3 , 0 0 0 o f these cancers are f o u n d in the b o d y o f the uterus (most often in the e n d o m e t r i u m , o r lining o f the uterus); a b o u t 13,500 cases are cervical cancer. T h e process w h e r e b y ovarian cysts a n d tumors develop is similar to that in w h i c h fibroids are created. T h e r e are dozens o f varieties o f ovarian growths, a n d e a c h is the result o f a specific excess in the woman's diet. Ovarian cancer, the e n d result o f the a c c u m u l a t i o n o f excess in the ovaries, especially o f the h a r d fats in eggs, cheese, poultry, a n d m e a t , annually affects a b o u t 2 0 , 5 0 0 w o m e n in the United States. Excess fat a n d m u c u s in the female reproductive tract is frequently e x p e l l e d t h r o u g h the vagina, p r o d u c i n g a variety o f vaginal discharges. T h e localization o f excess in this region disturbs the n o r m a l acidity o f the vagina, providing a m e d i u m for the g r o w t h o f various organisms that p r o m o t e infection. A m o n g natural h o m e remedies, a sea salt h i p b a t h and b a n c h a tea d o u c h e c a n h e l p r e d u c e the b u i l d u p o f fat a n d m u c u s in the f e m a l e reproductive tract. To prepare this traditional remedy, p l a c e a large, d o u b l e h a n d f u l o f sea salt in hot b a t h water. Fill the t u b with e n o u g h water to cover your n a vel, a n d sit in the h o t b a t h water for a b o u t ten minutes. Cover y o u r u p p e r b o d y with a dry towel to keep f r o m b e c o m i n g c h i l l e d . A f t e r soaking your lower b o d y for ten minutes, prepare a special d o u c h i n g solution with w a r m b a n c h a tea, a

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59

three-finger p i n c h o f sea salt, a n d the j u i c e f r o m h a l f a l e m o n . Use the solution i m m e d i a t e l y after the h i p b a t h . T h i s traditional r e m e d y is especially effective w h e n d o n e twice a week for a b o u t a m o n t h , d u r i n g w h i c h t i m e it is i m p o r t a n t to avoid extremes and to eat a c l e a n , naturally b a l a n c e d d i e t .

Kidneys a n d Bladder Deposits o f m u c u s a n d fat also a c c u m u l a t e in the kidneys, c l o g g i n g the m i n u t e tubules, o r n e p h r o n s , that filter the b l o o d . T h e b u i l d u p o f fats in these tissues accelerates the f o r m a t i o n o f insoluble waste — s u c h as kidney stones — a n d the gradual loss o f nephrons. A healthy y o u n g person has a b o u t a million n e p h r o n s , b u t after age thirty, the n u m b e r starts to d e c l i n e . As a person ages, the n u m b e r m a y d e c l i n e by as m u c h as a third. T h e c o n s u m p t i o n o f saturated fat a n d c h o lesterol causes a g r a d u a l thickening a n d stiffening o f the arteries that supply the kidneys with b l o o d . T h i s c a n lead to constriction o f the capillaries that are interwoven with the nephrons, a n d t h r o u g h w h i c h waste p r o d u c t s are d i s c h a r g e d f r o m the b l o o d . T h e s e degenerative c h a n g e s interfere with the filtration o f the b l o o d a n d c o n t r i b u t e to the b u i l d u p o f toxins in the b l o o d s t r e a m . T h e a c c u m u l a t i o n o f fat a n d m u c u s in the b l a d d e r often leads to frequent b l a d d e r infections a n d to the f o r m a t i o n o f b l a d d e r stones. In e x t r e m e cases, these a c c u m u l a t i o n s p r o m o t e cell c h a n g e s a n d cancer. T h e r e are currently 4 9 , 0 0 0 new cases o f b l a d d e r c a n c e r p e r year in the U n i t e d States. C a n c e r o f the b l a d d e r is the fifth most c o m m o n c a n c e r a m o n g A m e r i c a n m e n a n d the n i n t h m o s t c o m m o n c a n c e r a m o n g women.

FURTHER

DETERIORATION

In m a n y cases, the p r e c e d i n g regions c a n n o l o n g e r a b s o r b excess, a n d deposits o f fat a n d m u c u s start to f o r m in o t h e r internal organs. O n e e x a m p l e is the a c c u m u l a t i o n o f cholesterol and saturated fat in the arteries a n d b l o o d vessels that supply

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60

Monitoring Internal Accumulations Accumulations of fat and mucus can be monitored by observing markings and discolorations in the whites of the eyes. The following figure shows several of these correlations:

Figure 3.3

Markings and Discolorations in the Whites of the Eyes.

A. Tiny dark spots in the top of the white of the eye frequently indicate the formation of calcified deposits in the sinuses. B. Dark spots in the bottom of the white of the eye often indicate the formation of kidney stones. Ovarian cysts may also be indicated. C. D. The accumulation of mucus and fat in the liver, gallbladder, spleen, and pancreas frequently appears as a blue, green, or brownish shade, or as white patches in the middle of the eye on either side of the iris. E. Accumulation of fat and mucus in and around the prostate is often indicated by a yellowish discoloration in the lower part of the eyeball. F. Fat and mucus in the female sex organs are also indicated by the yellowish discoloration in E, above. Vaginal discharges, ovarian cysts, fibroid tumors, and other gynecological disorders are possibly indicated.

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61

the heart. N a r r o w i n g o r b l o c k i n g o f these b l o o d vessels is quite c o m m o n t o d a y d u e to the m o d e r n h i g h - f a t diet a n d is a l e a d i n g cause o f a n g i n a pains a n d heart attack. T h e pancreas is a n o t h e r c o m m o n site f o r the a c c u m u l a t i o n o f fat, especially the type o f fat f o u n d in c h i c k e n , cheese, a n d eggs. T h e s e a c c u m u l a t i o n s interfere with the secretion o f p a n creatic h o r m o n e s , m o s t often g l u c a g o n , o r anti-insulin. Insulin a n d anti-insulin w o r k in a c o m p l e m e n t a r y w a y to regulate the level o f glucose, o r sugar, in the b l o o d . Insulin causes the b l o o d sugar level to g o d o w n , while anti-insulin causes it to rise. T h e a c c u m u l a t i o n o f fats in the p a n c r e a s causes the o r g a n to b e c o m e h a r d a n d tight, a n d frequently leads to a d e f i ciency o f anti-insulin. T h e result is a c o n d i t i o n o f c h r o n i c l o w b l o o d sugar, o r h y p o g l y c e m i a , a n d an almost c o n s t a n t craving for sugar, soft drinks, c h o c o l a t e , a l c o h o l , a n d o t h e r f o o d s o r drinks that cause the b l o o d sugar to rapidly rise. In the extreme, the c h r o n i c b u i l d u p o f fats in the p a n c r e a s p r o m o t e s the d e v e l o p m e n t o f cancer. W o r l d w i d e , the rate o f pancreatic c a n c e r is higher in countries w h e r e a large v o l u m e o f animal fats' is c o n s u m e d . T h e d e a t h rate f o r p a n c r e a t i c c a n c e r has also b e e n rising in the U n i t e d States, increasing 24 percent a m o n g m e n a n d 32 p e r c e n t a m o n g w o m e n f r o m 1 9 5 0 - 1 9 8 5 . Currently, a b o u t 2 8 , 1 0 0 n e w cases are d i a g n o s e d e a c h year in the United States. Fat a n d m u c u s also a c c u m u l a t e in the liver a n d g a l l b l a d der, creating the b a c k g r o u n d for c o n d i t i o n s s u c h as hepatitis and gallstones. T h e y also a c c u m u l a t e in a n d a r o u n d the bones, muscles, a n d l y m p h a t i c system, as well as in the b r a i n . In e a c h o f these areas, the a c c u m u l a t i o n o f fats a n d o t h e r toxic substances c a n p r o m o t e the d e v e l o p m e n t o f c a n c e r . A critical stage in this process is r e a c h e d w h e n the internal o r gans c o n t a i n deposits o f m u c u s a n d fat, a n d w h e n d i s c h a r g e t h r o u g h the kidneys, intestines, lungs, a n d skin is severely h a m p e r e d by these deposits. T h i s c o n d i t i o n p r o d u c e s toxicity in the b l o o d a n d p r o m o t e s the d e v e l o p m e n t o f cancer. As l o n g as a person continues eating saturated fats, refined sugar, excess protein, c h e m i c a l additives, a n d o t h e r p o t e n t i a l c a n c e r - p r o m o t i n g substances, the b o d y will c o n t i n u e to d e posit toxins in the area o f the tumor. N o t only d o m a n y o f these substances feed the tumor, they also inhibit the i m m u n e system's ability to neutralize a n d discharge c a n c e r cells a n d

62

The Macrobiotic Approach to Cancer

o t h e r toxins. W h e n the original site o f the t u m o r can n o l o n g e r a b s o r b excess, the b o d y begins depositing toxins in ano t h e r l o c a t i o n , a n d as a result, the c a n c e r spreads. Unless there is a c h a n g e in eating habits, the disease will c o n t i n u ously g r o w a n d spread as a matter o f course. W h e n c a n c e r develops, a greenish c o l o r will often appear o n the skin. T h i s c o l o r reflects the process o f cell deterioration that is o c c u r r i n g inside the body. R e d is the c o l o r o f the a n i m a l k i n g d o m , a n d is apparent in the c o l o r o f the b l o o d . Vegetables a n d o t h e r forms o f plant life are based o n green c h l o r o p h y l l . Eating represents the process whereby we transf o r m green vegetable life into red b l o o d . C a n c e r represents a reverse process in w h i c h b o d y cells b e g i n c h a n g i n g b a c k to a m o r e primitive f o r m . T h i s process frequently manifests as a greenish shade a p p e a r i n g o n the surface o f the body. Samples o f this m a y b e seen in Figure 3.4. D i s c o l o r a t i o n usually appears along the meridians, or pathways o f energy that r u n near the surface o f the body. T h e s e invisible channels c o n d u c t e l e c t r o m a g n e t i c energy to and f r o m the body's organs a n d functions. Breast cancer, for exa m p l e , often appears as a thin green line that begins at the wrist a n d extends u p the center o f the inner f o r e a r m . T h i s d i s c o l o r a t i o n c o r r e s p o n d s to the heart governor meridian and mirrors the c o n d i t i o n o f the u p p e r chest. In the cas^ o f c o l o n cancer, a greenish c o l o r often appears o n the region of the large intestine m e r i d i a n l o c a t e d o n the outside o f either h a n d in the i n d e n t e d area between the t h u m b a n d forefinger. A d d i tional correlations are presented in Table 3 . 1 . A greenish discoloration m a y also a p p e a r before a t u m o r has started to develop, and indicates that a precancerous c o n d i t i o n is d e v e l o p i n g in the c o r r e s p o n d i n g o r g a n . W h e n s o m e o n e with a p r e c a n c e r o u s discoloration begins to eat a naturally b a l a n c e d diet, this greenish shade often disappears, an i n d i c a t i o n that the p r e c a n c e r o u s c o n d i t i o n has b e e n reversed. As we c a n see, s y m p t o m s such as vaginal discharges, breast a n d ovarian cysts, skin diseases, dry skin, h y p o g l y c e m i a , and fibroids are actually p r e c a n c e r o u s conditions. However, this process n e e d hot reach its c o n c l u s i o n in cancer. T h e progressive d e v e l o p m e n t o f c a n c e r c a n b e halted and reversed t h r o u g h a c h a n g e in diet a n d lifestyle, while m a n y o f the

Diet and the Development of Cancer

Figure 3.4

Correlation Between Greenish Discolorations and Cancer

63

The Macrobiotic Approach to Cancer

64 Table 3.1

Correlations Between Discolorations and Cancer Sites

Cancer Type

Region Where Greenish Shade Might Appear

Small Intestine Lung Stomach

Outside of the little finger. Either or both cheeks. Along the outside front of either leg, especially below the knee. Around either ankle on the outside of the leg. Around the top of the foot in the central area.

Bladder/ Uterine Liver

s y m p t o m s o f a c c u m u l a t i o n and discharge c a n b e relieved by the use o f m a c r o b i o t i c h o m e health care remedies such as those presented in the Macrobiotic Cancer Prevention Cookbook. M a n a g i n g o u r c o n d i t i o n t h r o u g h diet a n d n o n - t o x i c , natural m e t h o d s o f h o m e c a r e is the essence o f the m a c robiotic approach. In the c h a p t e r that follows, we take a closer l o o k at h o w the m a c r o b i o t i c diet is in a c c o r d with the latest thinking a b o u t preventive nutrition, especially with the r e c o m m e n d a t i o n s for r e d u c i n g c a n c e r risk m a d e by l e a d i n g p u b l i c health agencies. A r o u n d the w o r l d , a consensus is b u i l d i n g that diet is a prim a r y factor i n f l u e n c i n g whether or n o t we are able to remain cancer-free.

4 Macrobiotics and Preventive Nutrition

In general, the m a c r o b i o t i c diet is a healthful way o f eating. A m e r i c a n Medical Association Family Medical Guide T h e typical m o d e r n diet overemphasizes the intake o f fat ( a n d , to a certain extent, p r o t e i n ) , c o m p r o m i s i n g the intake o f c o m p l e x carbohydrates and fiber. By o n e estimate, this d i e tary pattern m e a n s that 42 p e r c e n t o f o u r c a l o r i c intake is c o n s u m e d as fat. C a r b o h y d r a t e s a c c o u n t for 46 p e r c e n t — a l most half o f this is sugar —with the b a l a n c e c o n s u m e d as refined flour a n d cereal p r o d u c t s , a n d c a n n e d o r frozen fruits a n d vegetables. Lastly, the source o f almost two-thirds o f the protein intake o n this diet is a n i m a l . T h i s diet is not based o n s o u n d principles o f nutritional science, nor is it based u p o n the c o e v o l u t i o n a n d b i o l o g i c a l c o d e p e n d e n c e o f the plant a n d a n i m a l k i n g d o m s . Rather, it is a p r o d u c t o f e c o n o m i c forces over the past t w o o r three centuries. M o r e than at any o t h e r time in history, the health costs for persons c o n s u m i n g this diet are a s t r o n o m i c a l . W o r l d w i d e , these costs c a n currently b e m e a s u r e d in billions o f dollars 65

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a n d h u n d r e d s o f thousands o f lives every year. Obesity, heart disease, cancer, diabetes, hypertension, a n d a m y r i a d o f other degenerative illnesses c a n also b e attributed to this dietary p a t t e r n , w h i c h is f o l l o w e d by the vast majority o f p e o p l e in the U n i t e d States a n d o t h e r industrialized countries in b o t h the East a n d West. Further, e m e r g i n g T h i r d W o r l d nations are, unfortunately, e m b r a c i n g m o d e m dietary habits with the recent i n t r o d u c t i o n o f fast f o o d s in Asia a n d the i m p o r t a t i o n o f b a b y formulas a n d other highly processed foods to South A m e r i c a n a n d A f r i c a n nations. Suggestions for a c h a n g e o f d i r e c t i o n , as well as an outline o f the health costs o f the dietary pattern described above, are presented in the d o c u m e n t Dietary Goals for the United States p u b l i s h e d in 1977 by the Select C o m m i t t e e o n Nutrition and H u m a n N e e d s o f the United States Senate. T h e s e suggestions have b e e n reiterated a n d s u p p o r t e d by a n u m b e r o f other p u b l i c a t i o n s , i n c l u d i n g the N a t i o n a l A c a d e m y o f Sciences' rep o r t Diet, Nutrition and Cancer, p u b l i s h e d in June 1982, as well as in reports issued by the world's leading p u b l i c health agencies over the past ten years. T h e s e agencies have expressed the g r o w i n g awareness o f the preventive value o f a diet b a s e d o n w h o l e grains, beans, fresh l o c a l vegetables, and o t h e r low-fat, high-fiber foods. T h e i r guidelines point in the direction o f the standard m a c r o b i o t i c diet a n d have i n c l u d e d the following: •

•

•

• •

T h e United States Congress Senate Select C o m m i t t e e o n N u t r i t i o n a n d H u m a n N e e d s report, Dietary Goals for the United States ( 1 9 7 6 - 1 9 7 7 ) . T h e United States Surgeon General's report, Healthy People: Health Promotion and Disease Prevention (1979). Dietary guidelines issued by the A m e r i c a n Heart Associa t i o n , the A m e r i c a n Diabetes Association, the A m e r i c a n Society for Clinical N u t r i t i o n , and the United States D e partment of Agriculture. A 1981 report by a panel o f the A m e r i c a n Association for the A d v a n c e m e n t o f Science. Interim dietary guidelines for preventing c a n c e r issued by the N a t i o n a l A c a d e m y o f Sciences in the 1982 p u b l i c a t i o n Diet, Nutrition and Cancer.

Macrobiotics and Preventive Nutrition • • •

67

Dietary guidelines issued by the N a t i o n a l C a n c e r Institute a n d the A m e r i c a n C a n c e r Society. Dietary guidelines in The Surgeon General's Report on Nutrition and Health ( 1 9 8 8 ) . Dietary guidelines in the N a t i o n a l A c a d e m y o f Sciences' report Diet and Health ( 1 9 8 9 ) .

T h e guidelines referred to as "the s t a n d a r d m a c r o b i o t i c diet" are b a s e d , in g o o d p a r t , o n traditional e a t i n g patterns, and it is increasingly clear that their i n t r o d u c t i o n a n t i c i p a t e d the scientific findings r e p o r t e d in the p u b l i c a t i o n s m e n t i o n e d a b o v e . T h e standard m a c r o b i o t i c diet may, therefore, h o l d the greatest potential for preventing the degenerative diseases p l a g u i n g us today. T h e suggestions for dietary c h a n g e in Dietary Goals for the United States a n d Diet, Nutrition and Cancer as well as in subsequent p u b l i c a t i o n s strikingly p o i n t to the possibilities in the standard m a c r o b i o t i c diet. T h e m a c r o b i o t i c diet c a n serve as a practical g u i d e for c h a n g i n g the e a t i n g patterns o f p e o p l e in the U n i t e d States a n d o t h e r i n d u s t r i a l i z e d countries. In l o o k i n g at these suggestions, r e m e m b e r that they are a i m e d at p e o p l e w h o eat the standard A m e r i c a n diet. T h i s diet is characterized by h i g h a n i m a l - f o o d a n d sugar c o n s u m p tion, low c o n s u m p t i o n o f cereal grains, a n d an a b u n d a n c e o f highly processed a n d refined foods.

DIETARY GOALS F O R T H E U N I T E D STATES In 1977, the United States Senate Select C o m m i t t e e o n N u t r i tion and H u m a n N e e d s issued Dietary Goals for the United States, a l a n d m a r k report o n the nation's way o f e a t i n g , its health, and future d i r e c t i o n . A l s o k n o w n as the " M c G o v e r n R e p o r t " after its c h a i r m a n , G e o r g e M c G o v e r n , Dietary Goals concluded: D u r i n g this century, the c o m p o s i t i o n o f the average diet in the United States has c h a n g e d radically. C o m p l e x c a r b o h y d r a t e s — f r u i t , vegetables, a n d g r a i n p r o d u c t s — w h i c h were the mainstay o f the diet, n o w play a m i n o r i t y role. A t the same time, fat a n d sugar c o n s u m p t i o n have

68

The Macrobiotic Approach to Cancer risen to the p o i n t where these two dietary elements alone n o w c o m p r i s e at least 60 p e r c e n t o f the total calorie intake, u p f r o m 50 p e r c e n t in the early 1900s. In the view o f d o c t o r s a n d nutritionists consulted by the Select C o m m i t t e e , these a n d other changes in the diet a m o u n t to a wave o f m a l n u t r i t i o n — b o t h over- and u n d e r - c o n s u m p t i o n —that m a y b e as p r o f o u n d l y d a m a g i n g to the Nation's health as the widespread contagious diseases o f the early p a r t o f this century. T h e o v e r - c o n s u m p t i o n o f fat, generally, a n d saturated fat in p a r t i c u lar, as well as cholesterol, sugar, salt, a n d alcohol have b e e n related to six o f the l e a d i n g causes o f d e a t h : Heart disease, cancer, cerebrovascular diseases, diabetes, arteriosclerosis, a n d cirrhosis o f the liver.

Dietary Goals went o n to list seven suggestions, essentially advising increased c o n s u m p t i o n o f c o m p l e x carbohydrates a n d fiber, a l o n g with decreased c o n s u m p t i o n o f sugar, fats, a n d salt: 1. 2. 3.

4. 5.

6. 7.

Increase c o n s u m p t i o n o f fruits a n d vegetables and whole grains. Decrease c o n s u m p t i o n o f refined and other processed sugars a n d f o o d s high in such sugars. Decrease c o n s u m p t i o n o f f o o d s high in total fat; in particular, replace saturated fats, whether o b t a i n e d f r o m animal or vegetable sources, with polyunsaturated fats. Decrease c o n s u m p t i o n o f animal fat, and c h o o s e meats, poultry, a n d fish that will r e d u c e saturated fat intake. E x c e p t for y o u n g c h i l d r e n , substitute low-fat and non-fat m i l k for w h o l e milk, a n d low-fat dairy p r o d u c t s for highfat dairy p r o d u c t s . Decrease c o n s u m p t i o n o f butterfat, eggs, a n d other high cholesterol foods. Decrease c o n s u m p t i o n o f salt and f o o d s high in salt.

T h e standard m a c r o b i o t i c diet e m b o d i e s practically every o n e o f these points. Since the standard m a c r o b i o t i c diet is centered a r o u n d w h o l e cereal grains and vegetables, the first suggestion is satisfied. Secondly, there is virtually n o c o n s u m p t i o n o f refined o r processed sugars in the m a c r o b i o t i c diet. "Sugars" c o m e instead f r o m the c o n s u m p t i o n o f vegeta-

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bles, fruit, a n d the o c c a s i o n a l use o f c o n c e n t r a t e d m a d e f r o m w h o l e grains.

syrups

Foods that are h i g h in fat i n c l u d e a n i m a l f o o d s such as beef, dairy f o o d , a n d p o r k , n o n e o f w h i c h is c u s t o m a r i l y eaten o n the m a c r o b i o t i c diet, thereby satisfying suggestion n u m b e r three. T h e p r i m a r y sources o f fat in the s t a n d a r d m a c r o b i o t i c diet are w h o l e grains a n d b e a n s , a n d v e g e t a b l e oils such as sesame a n d c o r n used in sauteing. T h e s e fat sources are p r e d o m i n a t e l y polyunsaturated, a n d their n o r m a l use results in considerably lower c o n s u m p t i o n o f saturated fat than f o u n d in a typical A m e r i c a n d i e t . W h e n a n i m a l f o o d is c o n s u m e d o n the m a c r o b i o t i c d i e t , the preferred f o r m is fish, w h i c h generally c o n t a i n s less fat, especially saturated fat, than o t h e r a n i m a l f o o d s (suggestion n u m b e r f o u r ) . T h e standard m a c r o b i o t i c diet generally has little animal f o o d — t h e sole s o u r c e o f dietary cholesterol — a n d is, consequently, very low in cholesterol, i m p l e m e n t i n g suggestion n u m b e r six.

GUIDELINES IN DIET, N U T R I T I O N , A N D

CANCER

In 1982 the N a t i o n a l A c a d e m y o f Sciences issued Diet, Nutrition and Cancer, a 4 7 2 - p a g e report to the N a t i o n a l C a n c e r Institute, in w h i c h the m o d e r n diet was associated with a m a jority o f c o m m o n cancers, especially m a l i g n a n c i e s o f the s t o m a c h , c o l o n , breast, e n d o m e t r i u m , a n d l u n g . T h e p a n e l reviewed h u n d r e d s o f current m e d i c a l studies associating l o n g - t e r m eating patterns with the i n c i d e n c e o f cancer, a n d estimated that diet is responsible for 30 to 4 0 p e r c e n t o f c a n cers in m e n a n d 60 percent o f cancers in w o m e n . T h e following are a few excerpts f r o m the A c a d e m y ' s p u b l i c a t i o n : •

"Just as it was o n c e difficult for investigators to r e c o g n i z e that a s y m p t o m c o m p l e x c o u l d b e c a u s e d by the l a c k o f a nutrient, so until recently has it b e e n difficult for scientists to recognize that certain p a t h o l o g i c a l c o n d i t i o n s m i g h t result f r o m an a b u n d a n t a n d apparently n o r m a l diet. . . ."

•

" T e c h n o l o g i c a l advances in recent years have led to changes in the m e t h o d s o f f o o d processing, a greater as-

70

The Macrobiotic Approach to Cancer s o r t m e n t o f f o o d p r o d u c t s , a n d , as a result, changes in the c o n s u m p t i o n patterns o f the U.S. p o p u l a t i o n . T h e i m p a c t o f these m o d i f i c a t i o n s o n h u m a n health, especially the potential adverse effects o f f o o d additives a n d c o n t a m i n a n t s , has d r a w n c o n s i d e r a b l e attention f r o m the news m e d i a a n d the p u b l i c . A d v a n c e s in t e c h n o l o g y have resulted in increased use o f industrial c h e m i c a l s , thereby increasing the potential for c h e m i c a l c o n t a m i n a tion o f d r i n k i n g water a n d f o o d supplies. T h e use o f p r o - , cessed f o o d s , a n d , consequently, o f additives, has also increased substantially d u r i n g the past four d e c a d e s . . . . M o r e t h a n 55 p e r c e n t o f the f o o d c o n s u m e d in the U n i t e d States t o d a y has b e e n processed to s o m e degree b e f o r e distribution to the c o n s u m e r . . . "

•

" T h e r e is sufficient e v i d e n c e that h i g h fat c o n s u m p t i o n is linked to increased i n c i d e n c e o f certain cancers (notably breast a n d c o l o n c a n c e r ) a n d that low fat is associated with a lower i n c i d e n c e o f these cancers. T h e c o m m i t t e e r e c o m m e n d s that the c o n s u m p t i o n o f b o t h saturated a n d unsaturated fats b e r e d u c e d in the average U.S. diet. A n a p p r o p r i a t e a n d practical target is to r e d u c e the intake o f fat f r o m its present level ( a p p r o x i m a t e l y 4 0 percent) to 30 p e r c e n t o f total calories in the diet. T h e scientific d a t a d o n o t p r o v i d e a strong basis for establishing fat intake at precisely 30 percent o f total calories. I n d e e d , the d a t a c o u l d b e used to justify an even greater r e d u c t i o n . "

•

" T h e c o m m i t t e e emphasizes the i m p o r t a n c e o f i n c l u d i n g fruits, vegetables, a n d w h o l e grain cereal p r o d u c t s in the daily diet. In e p i d e m i o l o g i c a l studies, frequent c o n s u m p tion o f these f o o d s has b e e n inversely correlated with the i n c i d e n c e o f various c a n c e r s . "

T h e s e a n d o t h e r r e c o m m e n d a t i o n s in Diet, Nutrition and Cancer p o i n t in the general d i r e c t i o n o f the standard m a c r o b i o t i c diet. A brief s u m m a r y o f the Interim Dietary G u i d e lines set forth in this p u b l i c a t i o n , "consistent with g o o d nutrition a n d likely to r e d u c e the risk o f c a n c e r , " follows: • •

T h e c o n s u m p t i o n o f b o t h saturated a n d unsaturated fats s h o u l d b e r e d u c e d in the average A m e r i c a n diet. It is i m p o r t a n t to i n c l u d e fruits, vegetables, a n d w h o l e

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grains in the daily diet. Various c o m p o n e n t s o f these f o o d s , i n c l u d i n g s o m e vitamins a n d o t h e r substances, have b e e n s h o w n to b e o f potential benefit in the prevention o f cancer. However, the i m p o r t a n c e o f these c o m p o nents does n o t justify the use o f s u p p l e m e n t s to increase their intake. Because o f the u n k n o w n a n d potentially toxic effects o f s u p p l e m e n t s , this r e c o m m e n d a t i o n a p plies to f o o d s as sources o f nutrients — n o t to dietary s u p plements o f individual nutrients. • •

T h e c o n s u m p t i o n o f salt-cured, salt-pickled, o r s m o k e d foods s h o u l d b e m i n i m i z e d . A l c o h o l i c beverages s h o u l d b e c o n s u m e d in m o d e r a t i o n , if they are c o n s u m e d at all.

A g a i n , the centerpiece o f these four guidelines, in terms o f their practical daily a p p l i c a t i o n , is the i m p o r t a n c e o f i n c l u d ing whole grains, vegetables, a n d fruits in the diet, a l o n g with decreasing fat intake. A d o p t i o n o f this dietary pattern results in increased c o n s u m p t i o n o f fiber, vitamins A , C, a n d E, a n d other dietary c o m p o n e n t s that m a y protect against the f o r m a tion o f cancer. O f particular n o t e is the w a r n i n g against relying o n supplements to a d d dietary constituents that m a y h e l p prevent cancer. A c o m p a r i s o n o f the standard m a c r o b i o t i c diet with these guidelines o n c e again highlights the u n c a n n y d e g r e e o f agreem e n t between the two. T h e emphases o n w h o l e grains a n d vegetables, a n d o n decreasing fat intake c a n b e seen as g u i d ing principles for the prevention o f c a n c e r a n d o t h e r d e g e n e r ative diseases. T h e s e r e c o m m e n d a t i o n s were repeated in M a r c h 1989 w h e n the N a t i o n a l Research C o u n c i l ( N R C ) , the w o r k i n g a r m o f the National A c a d e m y o f Sciences, issued a subsequent report entitled Diet and Health. T h e 1989 report p r o p o s e d b r o a d changes in the m o d e r n diet in o r d e r to r e d u c e the risk o f heart disease and cancer. A special C o m m i t t e e o n Diet a n d Health was established within the N R C to review the e v i d e n c e linking diet with disease and to m a k e dietary r e c o m m e n d a tions a i m e d at prevention. T h e C o m m i t t e e spent three years e x a m i n i n g nearly 6,000 studies a n d issued a 1 , 4 0 0 - p a g e report that r e c o m m e n d e d increasing the intake o f w h o l e grains and other f o o d s high in c o m p l e x c a r b o h y d r a t e s a n d fiber.

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T h e C o m m i t t e e r e c o m m e n d e d that A m e r i c a n s approximately d o u b l e their intake o f these foods. T h e N R C also stated that r e d u c i n g the a m o u n t o f fat in the diet to b e l o w 30 percent o f calories c o u l d lower the risk o f heart disease by 20 percent. Increasing the intake o f orange-yellow a n d leafy green vegetables h i g h in b e t a - c a r o t e n e c o u l d lower the risk o f c a n c e r o f the c o l o n , l u n g , a n d s t o m a c h .

A M E R I C A N CANCER SOCIETY DIETARY GUIDELINES In 1984, the A m e r i c a n C a n c e r Society ( A C S ) issued dietary guidelines for the first time in respect to the cause and prevention o f cancer. Like the p r e c e d i n g r e c o m m e n d a t i o n s , these guidelines p o i n t in the direction o f the standard m a c r o b i o t i c d i e t . In the ACS p u b l i c a t i o n , Nutrition and Cancer: Cause and Prevention, we r e a d : T h e r e is n o w g o o d reason to suspect that dietary habits c o n t r i b u t e to h u m a n cancer, b u t it is i m p o r t a n t to understand that the interpretation o f b o t h h u m a n p o p u l a t i o n ( e p i d e m i o l o g i c ) a n d l a b o r a t o r y d a t a is very c o m p l e x , a n d as yet d o e s n o t allow c l e a r - c u t c o n clusions. . . . F o o d s m a y have constituents that cause or p r o m o t e c a n c e r o n the o n e h a n d or protect against it o n the other. N o c o n c r e t e dietary advice c a n b e given that will guarantee prevention o f any specific h u m a n cancer. T h e A m e r i c a n C a n c e r Society nonetheless believes that there is sufficient inferential i n f o r m a t i o n to m a k e a series o f interim r e c o m m e n d a t i o n s a b o u t nutrition that, in the j u d g m e n t o f experts, are likely to provide s o m e measure o f r e d u c i n g c a n c e r risk. T h e ACS dietary r e c o m m e n d a t i o n s , as presented in this p u b l i c a t i o n , are: • • • • •

A v o i d obesity. Cut d o w n o n total fat intake. Eat m o r e high-fiber foods, such as w h o l e grain cereals, fruits, a n d vegetables. I n c l u d e f o o d s rich in vitamins A a n d C in the daily diet. I n c l u d e cruciferous vegetables, such as c a b b a g e , b r o c -

Macrobiotics and Preventive Nutrition

• •

73

c o l i , Brussels sprouts, k o h l r a b i , a n d cauliflower in the diet. Be m o d e r a t e in c o n s u m p t i o n o f a l c o h o l i c beverages. Be m o d e r a t e in c o n s u m p t i o n o f salt-cured, s m o k e d , a n d nitrite-cured f o o d s .

In the 1990 e d i t i o n o f Cancer Facts and Figures, p u b l i s h e d by the ACS, the section o n c a n c e r prevention lists diet as a key c o m p o n e n t o f " p r i m a r y p r e v e n t i o n . " Diet m o d i f i c a t i o n is o n e o f the "steps that m i g h t b e taken to avoid those factors that m i g h t lead to the d e v e l o p m e n t o f c a n c e r . " T h e section o n n u trition states: Risk for c o l o n , breast, a n d uterine c a n c e r s increases in obese p e o p l e . H i g h - f a t diets m a y c o n t r i b u t e to the develo p m e n t o f cancers o f the breast, c o l o n , a n d prostate. H i g h - f i b e r f o o d s m a y h e l p r e d u c e risk o f c o l o n cancer. A varied diet c o n t a i n i n g plenty o f vegetables a n d fruits rich in vitamins A a n d C m a y r e d u c e risk for a w i d e r a n g e o f cancers. Salt-cured, s m o k e d , a n d nitrite-cured f o o d s have b e e n linked to e s o p h a g e a l a n d s t o m a c h cancer. T h e heavy use o f a l c o h o l , especially w h e n a c c o m p a n i e d by cigarette s m o k i n g or c h e w i n g t o b a c c o , increases risk o f cancers o f the m o u t h , larynx, throat, e s o p h a g u s , a n d liver. T h e report provides further i n f o r m a t i o n o n the d i e t - c a n c e r c o n n e c t i o n , stating that p e o p l e w h o are 40 p e r c e n t o r m o r e overweight have a higher risk o f c o l o n , breast, prostate, gallbladder, ovarian, and uterine cancers, a n d that diets h i g h in whole grains, vegetables, a n d o t h e r h i g h - f i b e r f o o d s (all o f which are featured in the standard m a c r o b i o t i c diet) m a y help reduce the risk o f c o l o n cancer. It also states that d a r k green a n d orange-yellow vegetables m a y h e l p lower the risk o f cancers o f the l u n g , larynx, a n d e s o p h a g u s . T h e c o n v e r g e n c e o f the s t a n d a r d m a c r o b i o t i c diet a n d these preventive guidelines was p o i n t e d o u t in 1984 by the Congressional S u b c o m m i t t e e o n H e a l t h a n d L o n g - T e r m C a r e . T h e S u b c o m m i t t e e investigated the dietary practices o f several groups a n d c o n c l u d e d : T h e current m a c r o b i o t i c diet is essentially an almost pure vegetarian diet as c o m p a r e d to the p r e d o m i n a t e l y

74

The Macrobiotic Approach to Cancer lacto-ovo-vegetarian diet primarily p r a c t i c e d by Seventh D a y Adventists. T h e m a c r o b i o t i c diet appears t o b e n u tritionally a d e q u a t e if the m i x o f f o o d s p r o p o s e d in the dietary r e c o m m e n d a t i o n s are followed carefully. T h e r e is n o a p p a r e n t evidence o f any nutritional deficiencies a m o n g c u r r e n t m a c r o b i o t i c practices. . . . T h e diet w o u l d also b e consistent with the recently released dietary guidelines o f the N a t i o n a l A c a d e m y o f Sciences and the A m e r i c a n C a n c e r Society in regard to possible r e d u c tion o f c a n c e r risks.

DIETARY GUIDELINES OF T H E MEDICAL ASSOCIATION

AMERICAN

T h e A m e r i c a n M e d i c a l Association ( A M A ) also lent its g e n eral s u p p o r t to m a c r o b i o t i c s in the 1987 e d i t i o n o f the American Medical Association Family Medical Guide. In a section o n special diets, the A M A reference g u i d e states: In the m a c r o b i o t i c diet foods fall into two m a i n groups, k n o w n as yin a n d yang (based o n an Eastern principle of opposites), d e p e n d i n g o n where they have been g r o w n , their texture, color, a n d c o m p o s i t i o n . T h e general princ i p l e b e h i n d the m a c r o b i o t i c diet is that foods biologically furthest away f r o m us are better for us. Cereals therefore f o r m the basis o f the diet a n d fish is preferred to m e a t . A l t h o u g h fresh f o o d s free o f additives are preferred, n o f o o d is actually p r o h i b i t e d , in the belief that a craving for any f o o d m a y reflect a g e n u i n e bodily need. In general, the m a c r o b i o t i c diet is a healthful way of eating. In its o w n ommended: • • • •

revised

dietary

guidelines,

the

AMA

rec-

Eat m e a t n o m o r e than o n c e a d a y and c h o o s e fish or poultry over red m e a t . B a k e o r broil f o o d rather than fry it and use polyunsaturated oils rather than butter, lard, or margarine. Cut d o w n o n salt, M S G , and other flavorings high in sodium. Eat m o r e fiber i n c l u d i n g whole grain cereals, leafy green vegetables, a n d fruit.

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PROSTATE CANCER

"I'm Not Going to Die" My story began on a beautiful September day in 1979, perfect for raking oak leaves. Feeling full of vim, vigor, and vitality, I had no reason to suspect I was anything but a specimen of health— not until my next-door neighbor told me about his prostate operation and the symptoms leading up to it. For days thereafter, I experienced his symptoms vicariously. When this happened, a voice within me said, "Go see the doctor and have a checkup." Invariably, my "better judgment" told me this was nonsense, forget it. After a month of debating with the "voice," I gave in, and made an appointment with my internist in Muskegon, Michigan, near where I live. "What's the problem, Ed?" he inquired. "Doctor, two years ago you told me my prostate was slightly enlarged and suggested you check it once a year. That's why I'm here." While performing the examination, he remarked, "Ed, there's something hard there. I suggest you have a urologist check it." He didn't tell me he'd felt two tumors. The urologist agreed there was "something hard there," didn't mention tumors, and recommended a biopsy. A week later I was shocked to learn I had prostate cancer. A bone scan followed. "Hot spots" showed up on my skull and pelvis. It was the doctor's opinion that the prostate cancer was in Stage II and the hot spots were either calcium deposits or arthritis. He recommended removal of the prostate—"and you'll be rid of the cancer." Scared as hell, I'd have agreed to anything. At the suggestion of one of our sons, Dick, my wife, Jeanne, and I considered a second opinion and decided in favor of the Mayo Clinic. A group of three doctors reviewed my medical record; next, my prostate was examined. Then came blood and urine tests and, finally, a bone scan. My last stop was the office of the urologist in charge of my case. He'd already received the reports on the tests and scan. After studying the reports, he looked up at me and said, "Ed, no operation for you." That wasn't what I'd expected to hear, and I remained speechless for a moment. "No? Why not?" "Ed, unless we do a bone biopsy, we don't know for certain it's malignant. However, we feel the odds lean heavily in that direction. If we operate, and it is cancer, the cancer will metastasize much faster. We don't know how to cure it, but we can slow it down either of two ways: castrate you or prescribe female hormone pills. I 'guesstimate' this would give you another ten

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years." Of course, I took the hormone pills. During the next two years, the cancer remained dormant in my prostate, skull, and pelvis, but then metastasized to my spine, some ribs, and left thighbone. One evening my eldest son, David, came to visit me. "Dad, you probably wonder why I've come to visit you on a week night. I'll be frank; I'm terribly upset these days because I harbor the thought you're dying. I don't want to lose you. Not now. I'm just getting to know you." He hugged me; tears flowed down his face onto my cheek. Then I cried, too. After wiping my eyes, I said, "David, I'm not going to die for a long time yet." Wiping the tears from his eyes, he said, "Don't you think so, Dad?" The truth is, until that very moment I was resigned to the fact I was dying. Those words, "We don't know how to cure it," had me convinced. Then a strange thing happened. I suddenly became obsessed with a strong desire to live. From then on I prayed daily for the strength, the ways, and the means to overcome the cancer. At Bible study class one Saturday morning a friend gave me an article from the Saturday Evening Post about a doctor who had recovered from prostate and bone cancer by adhering to a diet of whole grains, vegetables, sea vegetables, seeds, and nuts. It was called macrobiotics. It seemed too incredible to be given credence. Nevertheless, I couldn't put it out of my mind. Over and over, I asked myself, what's there to lose by trying it? Finally, with Jeanne's encouragement, I decided to go for it. At the Kushi Foundation in Brookline, Massachusetts, Edward Esko, a senior teacher, discussed with me a diet typical pf that which had helped the recovered doctor. He also stressed the importance of daily exercise. Before leaving, Jeanne and I took cooking lessons. During the next twelve months, I adhered strictly to the diet. My only supplements were daily exercise and prayers (others' and my own). Jeanne had become my faithful "watchdog." If I so much as looked at a cut of red meat or poultry in a butcher's showcase, a picture of a martini (dry), or that joint with the Big Arch, she stared me down and gave me a sermon on the spot. We both shared in the cooking and accumulated a library full of cookbooks. At mass, we often sing, "Great Things Happen When God Mixes With Us." How true it is—September 12, 1983, three

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years after discovering I had cancer, one year to the day on the macrobiotic diet, doctors at the University of Chicago gave me a clean bill of health: a bone scan, prostate biopsy, blood and urine tests disclosed no signs of cancer cells. Source: Ed Hanley, "The Hand on My Shoulder," One Peaceful World, '

• •

Spring, 1990.

Eat n o m o r e than f o u r eggs a week. For dessert o r a snack c h o o s e fresh fruit rather cookies, cakes, o r p u d d i n g s .

than

T H E CHINA STUDY N e w evidence f r o m an o n g o i n g study o f diet a n d health in China is challenging m a n y nutritional c o n c e p t s a n d o f f e r i n g further scientific s u p p o r t for the h e a l t h - e n h a n c i n g potential o f the standard m a c r o b i o t i c diet. It also suggests that preventive guidelines like the p r e c e d i n g m a y b e t o o m o d e s t , a n d that m o r e substantial dietary c h a n g e s m a y b e necessary to red u c e the risk o f c a n c e r a n d o t h e r degenerative illnesses. T h e study was started in 1983 by T. C o l i n C a m p b e l l , a nutritional biochemist at Cornell University, a n d is based o n data c o l lected f r o m 6,500 p e o p l e in C h i n a . Preliminary findings f r o m the study, w h i c h is the largest e p i d e m i o l o g i c a l survey o f its kind so far, were p u b l i s h e d in June 1990 by Cornell University Press and i n c l u d e the following discoveries: •

•

To lower the risk of cancer and heart disease, dietary fat may need to be reduced to far below the 30 percent of calories recommended by the National Academy of Sciences and other leading public health agencies. D a t a f r o m the study suggest that it m a y b e necessary to lower fat intake to 10 to 15 percent o f calories — m o r e in the range o f the standard m a c r o b i o t i c diet — i n o r d e r to s u b stantially reduce the risk o f these illnesses. Overconsumption of animal protein could play a role in

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The Macrobiotic Approach to Cancer the development of cancer, heart disease, and diabetes. A m o n g the p e o p l e w h o were surveyed, those w h o c o n s u m e d the m o s t a n i m a l protein were f o u n d to have the highest rates o f these diseases. In general, A m e r i c a n s eat a b o u t 30 p e r c e n t m o r e protein than the Chinese, with a b o u t 70 p e r c e n t o f it c o m i n g f r o m animal sources. ( P e o p l e in C h i n a c o n s u m e an average o f 7 percent o f their protein f r o m a n i m a l sources.) T h i s finding suggests that the m a c r o b i o t i c emphasis o n eating vegetable rather than animal protein c o u l d lower the risk o f cancer, heart disease, a n d diabetes.

•

The risk of breast and female reproductive cancers may be increased by eating a diet high in calories, protein, fat, and calcium during childhood. T h i s dietary pattern, w h i c h is typical o f the m o d e r n A m e r i c a n diet, promotes r a p i d growth in c h i l d h o o d a n d c o u l d b e a m a j o r factor in causing m e n s t r u a t i o n to start at an earlier age. W o m e n w h o were surveyed were f o u n d to b e g i n menstruating three to six years later than A m e r i c a n w o m e n and to have m u c h lower rates o f these types o f cancer.

•

Dairy products are not necessary to prevent osteoporosis. A s we will see in the discussion o f c a l c i u m presented later, studies have shown that countries where little or n o dairy f o o d is c o n s u m e d have lower rates o f osteoporosis than d o countries where large a m o u n t s o f dairy f o o d are eaten. A similar finding e m e r g e d f r o m the China study. Dairy f o o d s are n o r m a l l y n o t a part o f the Chinese diet, a n d osteoporosis was rare a m o n g the p e o p l e w h o were surveyed. A s with p e o p l e w h o c o n s u m e a standard m a c r o b i o t i c diet, the p e o p l e in the survey derive most o f their c a l c i u m f r o m vegetable sources.

T h e data also suggest that a high cholesterol level m a y predispose o n e to cancer, heart disease, and diabetes. As Dr. C a m p b e l l stated in an interview, "So far, we've seen that p l a s m a cholesterol is a g o o d predictor o f the kinds o f diseases p e o p l e are g o i n g to get. T h o s e with higher cholesterol levels are p r o n e to the diseases o f affluence — cancer, heart disease, a n d diabetes." Cholesterol levels in C h i n a were f o u n d to range f r o m 88 to 165 milligrams per 100 milliliters o f b l o o d , similar to the range a m o n g p e o p l e eating a standard m a c r o b i o t i c diet,

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a n d m u c h lower than average in the U n i t e d Sates. T h e researchers also f o u n d that the rates o f c o l o n c a n c e r were lowest a m o n g p e o p l e w h o h a d the lowest cholesterol levels. T h e s e results suggest that h i g h c o n s u m p t i o n o f dairy p r o d u c t s a n d other animal f o o d s has a m a j o r i n f l u e n c e o n h i g h e r cholesterol levels a n d a h i g h e r i n c i d e n c e o f the a f o r e m e n t i o n e d diseases. Evidence f r o m the study also suggests that m e a t a n d o t h e r animal f o o d s are n o t necessary to prevent a n e m i a . T h e m a i n sources o f iron in the Chinese diet are vegetable f o o d s , a n d the researchers f o u n d little e v i d e n c e o f i r o n - d e f i c i e n c y a n e m i a a m o n g those surveyed. T h e r e was n o e v i d e n c e f r o m the study that fiber interfered with the a b s o r p t i o n o f i r o n ; in f a c t , p e r sons w h o ate the m o s t fiber were f o u n d to have the highest levels o f iron in the b l o o d . Dr. C a m p b e l l s u m m a r i z e d the p r e l i m i n a r y results o f the study in an interview: " W e are basically a vegetarian species and should b e eating a w i d e variety o f plant f o o d s a n d m i n i mizing o u r intake o f a n i m a l f o o d s . " T h e p r e l i m i n a r y results o f this o n g o i n g diet a n d health study seem to i n d i c a t e that a diet a l o n g the lines o f the s t a n d a r d m a c r o b i o t i c diet c a n b e o f substantial benefit in r e d u c i n g the i n c i d e n c e o f the m a j o r d e generative diseases o f o u r t i m e .

A N U T R I T I O N A L OVERVIEW OF T H E MACROBIOTIC DIET In o r d e r to d e t e r m i n e w h e t h e r the m a c r o b i o t i c diet is nutritionally a d e q u a t e a n d c a n p r o m o t e health a n d w e l l - b e i n g , it is necessary to understand this diet, n o t o n l y as it is d e s c r i b e d in books, b u t , m o r e importantly, as it is p r a c t i c e d . T h e standard m a c r o b i o t i c diet a p p r o x i m a t e s usual m a c r o b i o t i c e a t i n g patterns a n d is based u p o n principles f u n d a m e n t a l to the m a c r o b i o t i c way o f life. T h e r e f o r e , the diet c a n serve as a reference with w h i c h to evaluate nutritional a d e q u a c y . It is i m p o r t a n t to realize that while the s t a n d a r d m a c robiotic diet is often d e s c r i b e d in fixed terms, it e n c o m p a s s e s a wide range o f eating patterns, varying in o r d e r to create b a l a n c e with one's e n v i r o n m e n t a n d physical a n d m e n t a l c o n ditions. T h u s , it is n o m o r e rigid t h a n any o t h e r set o f g u i d e lines o r standards d e s c r i b i n g an ideal o r n o r m ; in fact, since

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it e m b o d i e s the principles o f c h a n g e a n d b a l a n c e , it is perh a p s less rigid than many. T h e general guidelines, a c c o r d i n g to w h i c h the standard m a c r o b i o t i c diet has b e e n d e s i g n e d , are used as a framework within w h i c h e a c h individual c a n a p p r o a c h the m a c r o b i o t i c way o f eating. A s a basic p l a n for h u m a n nutrition, these dietary guidelines are n o m o r e arbitrary o r inflexible than are the " f o u r basic f o o d g r o u p s . " T h e guidelines follow: • •

• • •

• •

E a c h m e a l s h o u l d consist primarily o f vegetable-quality food. T h e p r i n c i p a l f o o d s a r o u n d w h i c h meals are designed s h o u l d b e w h o l e cereal grains, s u p p l e m e n t e d with legumes (beans). Vegetables s h o u l d b e selected in h a r m o n y with the seasons a n d the e n v i r o n m e n t , a n d , in general, should b e c o o k e d . Sea vegetables are another i m p o r t a n t f o o d that should b e eaten o n a daily basis. Fruit a n d nuts s h o u l d also be c h o s e n with seasonal a n d e n v i r o n m e n t a l considerations. Give preference to those that are in season a n d are indigenous to a climate similar to the o n e in w h i c h you live. Vegetable-quality oils a n d unrefined sea salt should b e a m o n g the p r i m a r y seasonings. Beverages, seasonings, and condiments should be used only if grown in a climate similar to the one in which you live.

To s u m m a r i z e the underlying principles, the emphasis o n w h o l e cereal grains underscores the i m p o r t a n c e o f c o n s u m i n g f o o d s that are as unrefined a n d unprocessed as possible. Also e m p h a s i z e d is the central role o f vegetable-quality over anim a l - q u a l i t y foods. W h e n d e t e r m i n i n g the nutritional a d e q u a c y o f a diet, the standards m o s t often used in the United States are the R e c o m m e n d e d Dietary Allowances ( R D A ) , published by the N a tional A c a d e m y o f Sciences. International standards are b a s e d o n the r e c o m m e n d a t i o n s put forth by the F o o d and A g ricultural O r g a n i z a t i o n a n d the W o r l d Health Organization ( F A O / W H O ) . B o t h o f these standards will b e referred to w h e n describing the standard m a c r o b i o t i c diet and its nutritional a d e q u a c y .

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W e are using the R D A a n d the F A O / W H O standards as reference intakes even t h o u g h they have p u r p o s e l y b e e n set high. T h e N a t i o n a l A c a d e m y o f Science's e x p l a n a t i o n that the " R D A s h o u l d n o t b e c o n f u s e d with r e q u i r e m e n t s " a n d , " R D A are estimated to e x c e e d the r e q u i r e m e n t s o f m o s t i n d i viduals, a n d thereby ensure that the n e e d s o f nearly all are m e t " applies equally well to the F A O / W H O standards f o r most o f the world's p o p u l a t i o n . In addressing the question o f the nutritional a d e q u a c y o f the standard m a c r o b i o t i c diet, we deal with two questions: 1. 2.

H o w m u c h o f a given nutrient is r e q u i r e d ? D o e s the standard m a c r o b i o t i c diet p r o v i d e at least that amount?

Protein It is a c o m m o n m i s c o n c e p t i o n that p r e d o m i n a n t l y vegetarian diets are protein deficient. T h i s view arises f r o m the b e l i e f that animal f o o d s are s y n o n y m o u s with protein in the d i e t . In the " f o u r f o o d g r o u p s , " the " p r o t e i n g r o u p " emphasizes m e a t , poultry, a n d fish, a n d only b e g r u d g i n g l y a c k n o w l e d g e s p e a nut butter a n d beans as sources. W h i l e this idea is c o m m o n , it is not necessarily c o r r e c t . I n d e e d , the p e r c e p t i o n that v e g e tarian diets are deficient in protein ignores the fact that A m e r i c a n s often c o n s u m e a m o u n t s o f p r o t e i n that are m o r e than twice the R D A . T h e R D A states that the a l l o w a n c e for p r o t e i n intake is a p proximately 0.8 grams o f protein p e r k i l o g r a m o f b o d y weight per day. For an average (65 k i l o g r a m ) m a l e , this m e a n s 53 grams per day, a n d for an average (55 k i l o g r a m ) f e m a l e , this w o u l d b e 44 grams. T h e R D A provides two safety measures: o n e to adjust for the variations in p r o t e i n quality (relative a m o u n t s o f the various essential a m i n o a c i d s ) , a n d the usual increase to cover the range o f requirements e n c o u n t e r e d a m o n g different individuals. T h u s , in terms o f the R D A , p r o tein quality a n d completeness — the presence o f all the essential a m i n o acids — are generally root issues for m o s t diets. T h e F A O / W H O has established figures c o m p a r a b l e to the R D A s for daily r e c o m m e n d e d intakes o f p r o t e i n —37 g r a m s for an adult m a n , a n d 39 g r a m s for a n adult w o m a n . In a d d i t i o n ,

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the F A O / W H O provides a n alternative standard, w h i c h is that diets s h o u l d c o n t a i n at least 7 p e r c e n t o f calories as protein. It is interesting to n o t e the difference b e t w e e n the R D A a n d the F A O / W H O standards, a n d w o n d e r a b o u t the possible reasons w h y they differ. Regardless, however, o f w h i c h standard is used, the s t a n d a r d m a c r o b i o t i c diet is protein-sufficient. It is a truism that virtually all diets o f " m i x e d f o o d s , " w h e t h e r vegetarian o r n o t , will p r o v i d e 10 to 14 p e r c e n t o f calories as p r o tein, e x c e e d i n g the s t a n d a r d p u t forth by F A O / W H O . T h e p r o t e i n c o n t e n t o f typical f o o d s is listed in T a b l e 4 . 1 . T h e absolute a m o u n t o f protein eaten by persons c o n s u m i n g a s t a n d a r d m a c r o b i o t i c diet d e p e n d s , o f course, u p o n the a m o u n t o f f o o d eaten. A n analysis o f the protein intake rec o r d e d b y persons e a t i n g a n o r m a l m a c r o b i o t i c diet o f three m e a l s p e r d a y d e m o n s t r a t e d that this was, i n d e e d , the case, a n d that p r o t e i n d e f i c i e n c y was n o t a p r o b l e m . Even with a relatively limited intake o f a r o u n d 1,600 calories p e r day, the a m o u n t o f p r o t e i n eaten will a p p r o x i m a t e o r e x c e e d b o t h the R D A s a n d the F A O / W H O standards. .

Vitamin C (Ascorbic Acid) Generally speaking, fruits a n d leafy green vegetables provide m o s t o f the v i t a m i n C in any diet. B r o c c o l i , cauliflower, a n d watercress are s o m e o f the m a n y v i t a m i n - C - r i c h f o o d s c o m m o n l y i n c l u d e d in the standard m a c r o b i o t i c diet. In fact, o n l y a relatively small p o r t i o n — h a l f a c u p o f kale or lightly c o o k e d t u r n i p greens, for e x a m p l e — a p p r o a c h e s o r exceeds the F A O / W H O standards ( 3 0 milligrams p e r d a y ) and the R D A ( 6 0 m i l l i g r a m s ) for vitamin C. Clearly, the standard m a c r o b i o t i c diet, w h i c h includes m a n y o t h e r sources o f vitam i n C, is n o t deficient in this nutrient. O n the contrary, the c a l c u l a t e d intakes o f vitamin C r e c o r d e d by those w h o eat a m a c r o b i o t i c diet generally e x c e e d the r e c o m m e n d e d allowances b y 50 to 100 p e r c e n t .

Riboflavin (Vitamin B ) 2

A l m o s t 40 p e r c e n t o f the riboflavin in m o s t A m e r i c a n diets c o m e s f r o m dairy f o o d —rarely c o n s u m e d o n a m a c r o b i o t i c

Macrobiotics and Preventive Nutrition Table 4.1

83

Protein Content of Various Foods Food

Protein Content*

Brown rice, various types Wheat, various Oats Barley, various Rye, various Millet, various Buckwheat, various Corn, various Sorghum

7.4-7.5 9.4-14.0 13.0 8.2-8.9 12.1-12.7 9.9-12.7 11.0-14.5 8.2-8.9 11.0-12.7

Beans and Bean Products

Azuki beans Broad beans, various Kidney beans Lima beans Mung beans Peas, dried, various Soybeans, various Natto Tempeh, various Tofu

21.5 25.1-26.0 20.2 20.4 23.0-24.2 21.7-24.1 34.1-34.3 16.9 18.3-48.7 7.8

Seeds and Nuts

Various

11.0-29.7

Meat and Poultry

Beef, various Pork, various Chicken, various Other birds and poultry Eggs, various

13.6-21.8 9.1-21.5 14.5-23.4 18.5-25.3 12.9-13.9

Dairy Food

Cheese, various

13.6-27.5

Fish and Seafood

Fishes, various Shellfish, various Seafood, various

16.4-25.4 10.6-24.8 15.0-20.0

Whole Cereal Grains

•Grams per 3.5-ounce typical serving. Sources

U.S. Department of Agriculture and Japan Nutritionist Association.

diet. However, leafy green vegetables such as kale a n d m u s tard greens c o n t a i n as m u c h riboflavin per average serving as dairy f o o d . W h o l e grains a n d beans are also g o o d sources o f riboflavin. A d e q u a c y o f riboflavin intake is d e t e r m i n e d in terms o f total caloric intake, since the standard is given as 0.57 milligrams per 1,000 calories. R i b o f l a v i n is so u b i q u i t o u s in f o o d s

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that frank riboflavin d e f i c i e n c y has n o t easily b e e n detected in free-living p o p u l a t i o n s . I n d e e d , it is u n c l e a r what the c o n s e q u e n c e s o f c o n s u m i n g i n a d e q u a t e riboflavin m i g h t b e . In any case, riboflavin intake o n a standard m a c r o b i o t i c diet easily meets the R D A a n d F A O / W H O standards.

Vitamin B

1 2

Protein a n d vitamin B are the nutrients most often perceived as b e i n g deficient in any p r e d o m i n a n t l y vegetarian diet. T h i s o p i n i o n ignores s o m e basic facts a b o u t vitamin B, . It is c o m m o n l y t a u g h t a n d believed that a n i m a l f o o d p r o d u c t s are the only dietary sources o f vitamin B , a required nutrient for virtually all animals. T h e r e are, however, m a n y species o f anim a l s that live entirely o n vegetable-quality f o o d . H o w is it that such vegetarian a n i m a l species have e n o u g h vitamin B for their physiological needs? 12

2

12

12

C o w s , for instance, eat only vegetable-quality f o o d , provide a rnajor p o r t i o n o f typical A m e r i c a n diets, a n d are considered to b e g o o d sources o f vitamin B for h u m a n s . W h a t is the source o f the cows' vitamin B ? 12

12

T h e missing link is f u n d a m e n t a l to the understanding o f w h a t constitutes a g o o d dietary source o f vitamin B . In fact, virtually all the available vitamin B, is originally synthesized by m i c r o o r g a n i s m s such as bacteria o r m o l d . Cows get their vitamin B f r o m bacteria that reside in their gastrointestinal tract. Interestingly, o t h e r animals ( i n c l u d i n g h u m a n s ) m a y have substantial portions o f their vitamin B requirement m e t t h r o u g h c o n t a m i n a t i o n o f their f o o d by bacteria, as when dirty f o o d is eaten. W h i l e the gastrointestinal bacteria in h u m a n s supply o n l y negligible a m o u n t s o f vitamin Bi , foods that c o n t a i n B - p r o d u c i n g m i c r o o r g a n i s m s provide adequate a m o u n t s o f that v i t a m i n . 12

2

12

12

2

12

T h e standard m a c r o b i o t i c diet includes several f o o d s in this category. S o m e o f these f o o d s have m i c r o o r g a n i s m s attached to t h e m as a result o f f e r m e n t a t i o n . Primary examples o f ferm e n t e d f o o d s in the m a c r o b i o t i c diet are the soybean p r o d ucts miso, natto, a n d t e m p e h , traditional f o o d s in the Far East. Because o f the extremely small requirements for vitamin

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B (the R D A a n d F A O / W H O standards for adults are 3 a n d 2 m i c r o g r a m s , respectively), these f o o d s are a d e q u a t e sources. In a d d i t i o n to these v e g e t a b l e - q u a l i t y sources o f v i t a m i n B , the standard m a c r o b i o t i c diet d o e s p e r m i t the e a t i n g o f a n i m a l foods. C o n s u m p t i o n o f fish f r o m t i m e to t i m e m o r e than a d e q u a t e l y meets daily n e e d s f o r v i t a m i n B because this vitamin m a y b e stored in the liver. 12

12

u

Vitamin A (Retinol and Beta-Carotene) Because o f the l a c k o f vitamin A in b r o w n rice, s o m e n u t r i tionists believe that a m a c r o b i o t i c diet is l a c k i n g in this vitam i n . T h e standard m a c r o b i o t i c diet easily meets r e c o m m e n d e d intake for this nutrient, the c o n s u m p t i o n o f w h i c h has b e e n identified as an aid in the prevention a n d t r e a t m e n t o f cancer. People w h o eat m a c r o b i o t i c a l l y regularly c o n s u m e vegetables with a high b e t a - c a r o t e n e c o n t e n t . T h e s e i n c l u d e leafy green vegetables, as well as yellowish-orange vegetables such as carrots o r winter squash. B e t a - c a r o t e n e intake o n a m a c r o b i o t i c diet is p r o b a b l y greater than that o n a typical A m e r i c a n diet. T h e R D A for vitamin A is 1,000 m i c r o g r a m s o f r e t i n o l , 6,000 m i c r o g r a m s o f b e t a - c a r o t e n e , o r s o m e c o m b i n a t i o n o f the two. Similarly, the F A O / W H O s t a n d a r d is 750 m i c r o grams o f retinol o r its equivalent in b e t a - c a r o t e n e . T h i s a m o u n t is c o n t a i n e d in o n e small c a r r o t , o r in two-thirds o f a c u p o f c o o k e d kale.

Vitamin D Eating fish o n a regular basis c a n h e l p p r o v i d e v i t a m i n D in the m a c r o b i o t i c diet. T h e o n l y g r o u p for w h i c h v i t a m i n D d e ficiency m i g h t b e a p r o b l e m is rapidly g r o w i n g c h i l d r e n . For adolescents a n d adults, m o r e t h a n e n o u g h v i t a m i n D f o r m e t a b o l i c needs is synthesized within the b o d y t h r o u g h the action o f ultraviolet rays shining o n the skin. T h e r e have b e e n scattered cases in w h i c h c h i l d r e n w h o s e parents c o n s i d e r e d themselves to b e e a t i n g m a c r o b i o t i c a l l y , d e v e l o p e d overt signs o f v i t a m i n D deficiency. S u c h p r o b l e m s d o not o c c u r w h e n o n e keeps in m i n d the i m p o r t a n t m a c -

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r o b i o t i c p r i n c i p l e o f eating a w i d e variety of foods. T h e s e parents seem to have n e g l e c t e d to i n c l u d e plenty o f fresh vegetables; f u r t h e r m o r e , there was an overuse o f salt and salty c o n d i m e n t s . To c o r r e c t a severe vitamin D deficiency, it w o u l d b e necessary to c o m p l e m e n t the diet o f the g r o w i n g child with a g o o d source o f this nutrient, such as c o d or o t h e r fish liver oils, until the p r o p e r dietary patterns are established. A n u m b e r o f such cases also o c c u r r e d following long perio d s o f m i n i m a l exposure to the sun, a c o n d i t i o n easily e n o u g h r e m e d i e d by taking children outside o n a regular basis. In n o case where the m a c r o b i o t i c diet has b e e n flexible and accurately a p p l i e d has there b e e n a report o f rickets, a c o n d i tion caused by a lack o f vitamin D.

Calcium O n e reason for the idea that c a l c i u m intake m a y b e a p r o b l e m o n the m a c r o b i o t i c diet is the n o t i o n that dietary c a l c i u m must c o m e f r o m dairy foods. T h i s m i s c o n c e p t i o n is largely a cultural p h e n o m e n o n , u n i q u e to the United States and a few o t h e r industrialized countries. W i t h few exceptions througho u t the rest o f the w o r l d , dairy f o o d is rarely c o n s u m e d in the quantities t h o u g h t necessary by most A m e r i c a n s . Oddly, osteoporosis, the disease often regarded as being d u e primarily to c a l c i u m deficiency, is relatively c o m m o n in industrialized nations, and occurs less frequently in the T h i r d W o r l d , where dairy foods are n o t widely c o n s u m e d . T h e standard m a c r o b i o t i c diet, in fact, includes several g o o d sources o f c a l c i u m such as sea vegetables, leafy green vegetables, b e a n s a n d nuts. Tofu is another g o o d source o f c a l c i u m . T h e c a l c i u m content o f various foods is shown in Table 4 . 2 . Average c a l c i u m intake o n the m a c r o b i o t i c diet is in the range c o n s i d e r e d a d e q u a t e by the F A O / W H O (400 to 500 milligrams per d a y ) . Because w h o l e grains a n d vegetables m a k e u p a m a j o r portion o f the standard m a c r o b i o t i c diet, c o n c e r n has been expressed a b o u t the b i n d i n g of c a l c i u m by phytase or oxalates c o n t a i n e d in s o m e o f these foods. (It appears that refining of f o o d removes these c o m p o u n d s , apparently m a k i n g m o r e calc i u m available for use by the b o d y . ) A l t h o u g h this inhibition

Macrobiotics and Preventive Nutrition

87

UTERINE CANCER

Bed to Wheelchair to Cane to Health In April 1980, I had a diagnostic procedure done to determine the cause of the excessive and prolonged menstrual bleeding I was experiencing. The doctor discovered a malignant tumor—a carcinosarcoma in the connective tissue on the wall of the uterus. I was given twenty radiation treatments, a radium implant, hormone medication, and both oral and intravenous chemotherapy. In August 1980, the doctor performed a radical hysterectomy and a "bilateral salpingo o o p h o r e c t o m y — t h e removal of my ovaries. I continued to take chemotherapy. In May 1982, I started having pain in the lower back, and despite medication, it got progressively worse. I could neither sit nor lie down. In August, after a few days of standing up day and night, sleeping only on my husband's shoulder in a standing position, I went to an orthopedist. He confirmed a compression fracture and noted also that my vertebrae were partially collapsed. In order to prevent a total collapse of the vertebrae, I was put into a brace that extended from above the chest to the pelvic area around the back. The pain got worse and spread to my legs. I could no longer stand. My husband put me in a reclining chair and gave me strong pain-killers around the clock. Nothing stopped the pain. In September I was carried to the hospital for more x-rays and scans. In addition to the compression fracture and the partially collapsed vertebrae, these pictures showed cancer on the lumbar spine, cancer on the thoracic spine, and multiple metastatic deposits on both lungs. I was given radiation again (a series of five treatments), then chemotherapy, then five more radiation treatments, then more chemotherapy. The usual program was ten rounds of chemotherapy, given at three- to four-week intervals. I was tired, weak, nauseated, and in pain. In January 1983, after four cycles of chemotherapy, x-rays and scans were taken again. The tests showed that there was increased activity and progression of the cancer in the spine, and unchanged metastatic cancer in both lungs. Towards the end of January, while opening the mail, I cut my finger on an envelope. Because my blood levels were so depressed from the chemotherapy, I was unable to fight the infection that set in. The paper-cut resulted in a ten-day hospital stay, including four blood transfusions, massive doses of intravenous

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The Macrobiotic Approach to Cancer

antibiotics, and three days in isolation. It was decided that the chemotherapy I was getting was too strong; I would be put on something less toxic. It was then that I knew that conventional medicine was not going to work for me. I did some research on alternative methods, and I chose macrobiotics. Dr. Sattilaro's book Recalled By Life was a great inspiration to me. I felt that if he could get well on such a program, I could too. In mid-February I started to wean myself away from meat, dairy products, fruit, and sugar, and to reduce to zero the thirty-eight pills I was taking daily. By the end of February, I was on the macrobiotic diet. I began the diet in a hospital bed, a wheelchair, and a brace. In a short while, I started walking with a walker, then with a cane. In April, a urinary problem that had plagued me for three years (a result of the original radiation) disappeared. In mid-May I took off the brace. On May 22, I walked up and down my block all by myself. In June, I put away my wig; my hair, which had all fallen out from the chemotherapy, had grown back enough to be presentable. I returned the hospital bed. I started driving again. I resumed my studies towards my master's degree. In six months, I changed from a sick, depressed, pill-popping invalid to a happy, optimistic, and very grateful pain-free person. The side effects of the diet have been mostly positive. I have had a few bouts with diarrhea, fatigue, flaky skin, and other nondebilitating forms of "discharge." On the positive side, I enjoy good health, good energy, and perfect bodily functions, such as appetite, sleep, elimination, and mental acuity. And I really enjoy the food—my whole family does, too. Although I take no treatments or medications, I continue to see my oncologist periodically for check-ups. She says that I am doing very well. I have now been practicing macrobiotics for eight years. I have completed a Master of Science degree in nutrition. I am doing nutritional consulting and helping many people with all kinds of degenerative diseases and other illnesses to improve their health. In addition, I teach macrobiotic cooking classes and lecture throughout the New York-New Jersey area. I attribute the reversal of my cancer solely to macrobiotics, and I hope that my story will be a source of hope and inspiration to others. Source: Elaine Nussbaum, "From Pill-Popping to Pain-Free," East West

Journal, May, 1984, and Recovery: From Cancer to Health through Macrobiotics, Japan Publications, 1986.

89

Macrobiotics and Preventive Nutrition Table 4.2

Calcium Content of Various Foods Food

Calcium Content*

Beet greens Collard greens Daikon greens Kale Mustard greens Parsley Spinach Watercress

100 203 190 179 183 200 98 90

Broad beans Chick-peas Kidney beans Soybeans Miso Natto Tofu

100 150 130 226 140 103 128

Grains

Buckwheat

114

Sea Vegetablest

Agar-agar Arame Dulse Hijiki Kombu Nori Wakame

Seeds and Nutst

Sesame seeds Sunflower seeds Sweet almonds Brazil nuts Hazelnuts

Fish and Seafood

Carp Haddock Salmon Shortneck clams Oyster

50 23 79 80 94

Dairy Food

Cow's milk Eggs Goat's milk Cheese, various Yogurt

118 65 120 250-850 120

Leafy Green Vegetables

Beans and Bean Products

400 1,170 567 1,400 800 400 1,300 . x

1,160 140 282 186 209

'Milligrams per 5.5-ounce typical serving. t A typical serving will usually be from about one-fourth to one-half this amount. Sources:

U.S. Department of Agriculture and Japan Nutritionist Association.

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o f c a l c i u m a b s o r p t i o n by phytase has b e e n demonstrated experimentally, it is the general view o f nutritionists that "the i m p o r t a n c e o f phytic a c i d (phytase) as an anti-calcifying factor in h u m a n nutrition has n o t b e e n established."

Iron A d e q u a t e stores o f iron are n e e d e d for the f o r m a t i o n o f red b l o o d cells. Because animal f o o d is c o m m o n l y perceived to b e the best source o f dietary iron, the m a c r o b i o t i c diet has b e e n criticized for potentially l e a d i n g to the d e v e l o p m e n t o f irond e f i c i e n c y a n e m i a . In fact, a b o u t as m u c h dietary iron in the A m e r i c a n diet is p r o v i d e d by grain, fruit, o r vegetables as by meat. T h e A m e r i c a n diet is low in iron c o m p a r e d to diets worldwide, a n d a n e m i a may, i n d e e d , b e the most widespread nutritional deficiency disease in the United States. T h e A m e r i c a n diet is relatively deficient in iron because o f the highly refined nature o f the diet. T h e iron c o n t e n t o f various foods is shown in Table 4 . 3 . O n e o f the principles o f the standard m a c r o b i o t i c diet is the c o n s u m p t i o n o f f o o d s in as w h o l e a n d unrefined a state as possible. Since refining o f grain removes m u c h o f its iron, any o n e f o o d in the m a c r o b i o t i c diet, c o m p a r e d to its counterpart in the U.S. diet, p r o b a b l y contains as m u c h or m o r e iron. Also, most o f the sea vegetables i n c l u d e d in the m a c r o b i o t i c diet are particularly rich sources o f iron. It is evident that for most p e o p l e o n a m a c r o b i o t i c diet, iron intake is not a p r o b l e m . Possible exceptions to this are p r e g n a n t a n d lactating w o m e n w h o have an increased iron n e e d because o f the g r o w i n g fetus or n e w b o r n . In these cases, to ensure a d e q u a t e iron intake, the standard m a c r o b i o t i c diet is adjusted to i n c l u d e a larger p r o p o r t i o n o f sea vegetables a n d o t h e r i r o n - r i c h foods, and emphasis is p l a c e d o n the use o f cast-iron c o o k w a r e .

PREVENTIVE

NUTRITION

T h e standard m a c r o b i o t i c diet, w h e n e x a m i n e d for its nutritional a d e q u a c y , is clearly an a c c e p t a b l e diet by any stan-

Macrobiotics and Preventive Nutrition Table 4.3

Iron Content of Various Foods Food

Whole Grains

91

Iron Content*

Buckwheat Millet Oats Sob a Whole wheat, various

3.1 6.8 4.6 5.0 3.1-3.3

Azuki beans Chickpeas Lentils Soybeans

4.8 6.9 6.8 7.0

Green Leafy Vegetables

Beet greens Dandelion greens Mustard greens Parsley Spinach Swiss chard

3.3 3.1 3.0 6.2 3.1 3.2

Seedsf

Pumpkin seeds Sesame seeds Sunflower seeds

11.2 10.5 7.1

Arame Dulse Hijiki Kombu Nori Wakame

12.0 6.3 29.0 15.0 23.0 13.0

Herring Sardines Abalone Oyster

1.1 2.9 2.4 5.5

Beef Chicken Egg yolk Beef liver Calf liver Chicken liver, various

3.6 1.6 6.3 , 6.5 8.7 7.9

Molasses

6.0

Beans

Sea Vegetablest

Fish and Seafood

•

Meat and Poultry

Refined Sugar

• M i l l i g r a m s per S.5-ounce typical serving. t A typical serving w i l l usually be f r o m o n e - f o u r t h to o n e - h a l f this a m o u n t . Sources:

U.S. D e p a r t m e n t of A g r i c u l t u r e a n d J a p a n N u t r i t i o n i s t Association.

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d a r d . A s l o n g as the principles o f m a c r o b i o t i c s are applied in c h o o s i n g one's diet, nutritional deficiencies will not b e a p r o b l e m . In fact, if " g o o d nutrition" m e a n s not only avoiding defic i e n c y diseases, b u t also p r o m o t i n g g o o d health, malnutrition ( " b a d nutrition") p r o b a b l y o c c u r s m u c h less frequently in p e o p l e w h o eat a standard m a c r o b i o t i c diet than in those w h o eat a typical A m e r i c a n diet. T h e m a c r o b i o t i c diet is an o p t i m a l e x a m p l e o f a diet that c a n prevent degenerative disease. T h i s potential has not only b e e n s u p p o r t e d by the United States Dietary Goals, the N a tional A c a d e m y o f Sciences R e p o r t o n Cancer, and the other preventive guidelines m e n t i o n e d before, but it has also been demonstrated. In surveys c o n d u c t e d a m o n g p e o p l e w h o follow a m a c r o b i o t i c diet, m e d i c a l researchers have e x a m i n e d the role o f diet in altering the physiological risk factors for cardiovascular disease. Two risk factors have b e e n studied: b l o o d pressure a n d b l o o d cholesterol levels. T h e s e are considered risk factors f o r heart disease. ( T h e higher the levels, the greater the p r o b ability o f d e v e l o p i n g heart disease.) It has b e e n u n e q u i v o c a l l y demonstrated that b l o o d cholesterol levels o f p e o p l e o n a m a c r o b i o t i c diet (averaging 126 milligrams o f cholesterol per deciliter o f b l o o d ) are m u c h lower than those o f p e o p l e c o n s u m i n g an A m e r i c a n diet (ave r a g i n g m o r e than 200 milligrams per deciliter), even after taking into a c c o u n t o t h e r factors that influence cholesterol levels. Similarly, p e o p l e o n a m a c r o b i o t i c diet have m u c h lower b l o o d pressures (averaging 1 0 6 / 6 0 ) than w o u l d b e exp e c t e d in the general United States p o p u l a t i o n . Since these trends a p p e a r to c o n t i n u e t h r o u g h o u t life, it is highly p r o b a b l e that very few p e o p l e w h o eat a m a c r o b i o t i c diet will d e v e l o p heart disease. A recent study has shown that diet a n d lifestyle can reverse arterial b l o c k a g e s that are the chief causes o f heart attacks a n d strokes. T h e study, k n o w n as " T h e Lifestyle Heart Trial," was c o n d u c t e d by cardiologist D e a n Ornish and his colleagues at the University o f California at San Francisco and published in The Lancet in July 1990. T h e researchers f o u n d that volunteers w h o ate a very low-fat, primarily vegetarian diet that exc l u d e d poultry, high-fat dairy p r o d u c t s , red m e a t , oils, and fats were able to partially clear their b l o c k e d arteries. " C o m -

Macrobiotics and Preventive Nutrition prehensive lifestyle c h a n g e s m a y b e able to b r i n g a b o u t r e gression o f even severe c o r o n a r y arteriosclerosis after o n l y o n e year," the study r e p o r t e d . C l a u d e L e n f a n t . director o f the N a tional Heart, L u n g , a n d B l o o d Institute, said the m o s t interesting aspect o f the study was the f i n d i n g that c h a n g e s in diet alone " c a n b e just as effective in reversing b l o c k e d arteries as cholesterol-lowering d r u g s . " However, the researchers c a u tioned that " a d h e r e n c e to this lifestyle p r o g r a m needs to b e very g o o d for overall regression to o c c u r , a l t h o u g h m o r e m o d erate changes have s o m e beneficial e f f e c t . " Awareness o f the relationship b e t w e e n diet a n d h e a r t disease has progressed f r o m initial suspicion that the m o d e r n high-fat diet is a p r i m a r y causative factor, to the r e c o g n i t i o n that a low-fat, h i g h - f i b e r diet, similar to the s t a n d a r d m a c robiotic diet, w o u l d h e l p prevent heart disease. M o s t recently it has b e e n discovered that a m o r e naturally b a l a n c e d diet c a n actually reverse certain f o r m s o f heart disease. T h e L i f e style Heart Trial adds substantial weight to the m a c r o b i o t i c idea that the types o f f o o d s that prevent a p a r t i c u l a r disease are also those that h e l p in recovering f r o m it. Prevention a n d recovery are n o t separate issues. A similar evolution is o c c u r ring in the awareness o f the relationship b e t w e e n diet a n d cancer. As we have seen, p u b l i c awareness o f this relationship is largely at the s e c o n d stage o f this process: the r e c o g n i t i o n that the m o d e r n diet p r o m o t e s c a n c e r a n d that a naturally b a l a n c e d diet a l o n g the lines o f m a c r o b i o t i c s c a n h e l p prevent it. In the near future, as the c a n c e r - i n h i b i t i n g properties o f foods such as whole grains, beans, orange-yellow a n d cruciferous vegetables, a n d sea vegetables are better u n d e r s t o o d , reco g n i t i o n that the m a c r o b i o t i c diet c a n h e l p n o t o n l y in the prevention o f cancer, b u t also in the recovery f r o m it, will b e c o m e c o m m o n p l a c e . P u b l i c health p o l i c y c a n then evolve b e y o n d the realm o f prevention a n d into the d i m e n s i o n o f reco m m e n d i n g a p r u d e n t diet a l o n g the lines o f m a c r o b i o t i c s for persons w h o develop cancer.

5 A Unifying Principle

In o r d e r to solve the p r o b l e m o f cancer, a n d create a c a n c e r free world in the future, we n e e d a holistic m o d e l that exp l a i n s — i n c o m m o n terms — t h e origin a n d cause o f the disease. A l t h o u g h e p i d e m i o l o g i c a l studies are b e g i n n i n g to hint at the dietary causes o f cancer, o u r m o d e r n u n d e r s t a n d i n g o f health and sickness is n o t , for the m o s t p a r t , b a s e d o n a c o m prehensive view o f m a n a n d the universe. T h e m o d e r n view lacks a unifying p r i n c i p l e that explains h o w h u m a n b e i n g s interact with their e n v i r o n m e n t a n d h o w daily f o o d serves as the intermediary between the t w o . W h e n o u r view is f r a g m e n t a r y a n d partial — r a t h e r than holistic a n d u n i f y i n g — t h e i m p a c t o f diet, in terms o f its p r a c tical a p p l i c a t i o n , c a n easily b e d i l u t e d . For e x a m p l e , certain c o m p o u n d s i n f o o d s that prevent c a n c e r — b e t a c a r o t e n e , for instance — h a v e b e e n identified a n d subsequently p r o d u c e d in capsule f o r m . By c o n c e n t r a t i n g o n the a n t i - c a n c e r effects o f specific c o m p o u n d s , we s o m e t i m e s miss the o v e r w h e l m i n g significance o f the dietary pattern as a w h o l e in p r o m o t i n g o r inhibiting cancer. A s a result, o u r r e c o m m e n d a t i o n s for p r e venting c a n c e r m a y n o t b e as c o m p r e h e n s i v e o r effective as they c o u l d b e . T h e principle o f yin a n d y a n g — w h i c h underlies the p r a c 95

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tice o f m a c r o b i o t i c s — p r o v i d e s a unified view o f h u m a n life a n d h e a l t h , as well as a theoretical framework for u n d e r s t a n d i n g the origin a n d cause o f c a n c e r a n d o t h e r illnesses. L e t us see h o w this p r i n c i p l e applies to the p r o b l e m o f cancer, starting with an e x p l a n a t i o n o f the principle itself.

THEORETICAL

FRAMEWORK

If we observe the things a r o u n d us, we see that they are m a d e u p o f n u m e r o u s c o m p l e m e n t a r y a n d opposite aspects. A chair, f o r e x a m p l e , is c o m p o s e d o f legs that p r o j e c t d o w n w a r d a n d a seat a n d b a c k that e x t e n d in the opposite direction. E a c h section o f the chair —as well as the chair as a whole — c o n t a i n s an u p p e r a n d lower p a r t , a left a n d right side, a top a n d b o t t o m , a n d an inside a n d outside. Similar relationships exist in a b o o k . It is c o m p o s e d o f an outside cover a n d an inside text. It also has a front a n d b a c k c o v e r ; usually the front cover is m o r e b o l d a n d simple, while the b a c k is m o r e understated a n d detailed. W h e n we o p e n a b o o k , it divides into left- a n d r i g h t - h a n d pages, a n d e a c h p a g e has a front a n d a b a c k side. A b o o k itself is defined by c o m p l e m e n t a r y opposites: for e x a m p l e , by its left and right a n d u p p e r a n d lower borders, a n d by its first a n d last pages. O n e a c h p a g e , there are m a n y c o m p l e m e n t a r y relationships, such as those b e t w e e n text and illustrations, printed type a n d b l a n k space, headings a n d text, words a n d p u n c t u a t i o n , a n d m a n y others. A b o o k also has a d u r a t i o n , o r lifespan, that is d e f i n e d by its b e g i n n i n g a n d e n d . B o o k s , like everything else, d o n o t exist in isolation. T h e y exist in relation to o t h e r things in the e n v i r o n m e n t . T h e s e relationships are also defined by c o m p l e m e n t a r y opposites. If we c o m p a r e b o o k s , for e x a m p l e , we see that some are thick, others thin; s o m e are large, others small; s o m e reach a large a u d i e n c e , while others d o n o t ; a n d s o m e have a lasting i m p a c t while the influence o f others is relatively short-lived. T h e b i o l o g i c a l w o r l d is also g o v e r n e d by similar relationships. T h e r e are c o m p l e m e n t a r y distinctions between plant a n d a n i m a l life, between m o r e biologically d e v e l o p e d species a n d less d e v e l o p e d species, a n d between species that live in water a n d those that live o n l a n d . In the h u m a n body, the two

A Unifying Principle

97

branches o f the a u t o n o m i c nervous system — t h e s y m p a t h e t i c a n d the parasympathetic — w o r k in a n antagonistic yet c o m plementary m a n n e r to c o n t r o l the body's a u t o m a t i c f u n c t i o n s . T h e e n d o c r i n e system operates in a similar m a n n e r . T h e p a n creas, as we saw earlier, secretes insulin, w h i c h lowers the b l o o d sugar level, a n d also secretes anti-insulin, w h i c h causes it to rise. T h e m o v e m e n t s o f the heart a n d lungs, digestive, e n d o c r i n e , a n d o t h e r organs a n d glands c o n t i n u o u s l y alternate between e x p a n s i o n a n d c o n t r a c t i o n . T h e r h y t h m s o f daily life — w a k i n g a n d sleeping, appetite a n d fullness, a n d m o v e m e n t and rest —also represent the alternation o f opposites. Actually, everything in the universe has a similar n a t u r e . All things a p p e a r a n d disappear, e b b a n d flow, a n d m o v e b a c k a n d forth between o p p o s i t e c o n d i t i o n s . Reality is a u n i fied field o f countless interrelationships, all o f w h i c h are d e fined a n d g o v e r n e d by c o m p l e m e n t a r y opposites. YIN A N D YANG If we m a k e a list o f all o f the c o m p l e m e n t a r y opposites that we c a n identify in ourselves a n d the w o r l d a r o u n d us, we will start to n o t i c e certain similarities. Let us take the distinction between expansion a n d c o n t r a c t i o n a n d large a n d small as an e x a m p l e . In terms o f position, expansive force tends to push things toward the outside o r periphery, while c o n t r a c t i n g force causes t h e m to gather at the center. A peripheral position is, therefore, a f u n c t i o n o f e x p a n s i o n , while a central p o sition is created by c o n t r a c t i o n . Expansive f o r c e also causes atoms and m o l e c u l e s to separate, a n d thus p r o d u c e s less d e n sity and a lighter weight. C o n t r a c t i o n b u n c h e s atoms a n d molecules together a n d creates greater density a n d w e i g h t . Largeness is, therefore, a p r o d u c t o f e x p a n s i o n a n d smallness, of contraction. W e c a n also analyze directions o f m o v e m e n t f r o m the p e r spective o f yin a n d yang. M o v e m e n t in an u p w a r d d i r e c t i o n m e a n s m o v e m e n t away f r o m the center o f the e a r t h , while d o w n w a r d m o v e m e n t implies m o v e m e n t toward the center. T h u s , u p w a r d m o v e m e n t c a n b e linked with the qualities o f expansion, and d o w n w a r d m o v e m e n t with c o n t r a c t i o n . C e n trifugal force, w h i c h is d e f i n e d as m o v e m e n t away f r o m a c e n ter o f rotation, is also a m o r e expansive quality, while c e n t r i p -

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etal f o r c e , w h i c h is d e f i n e d as m o v e m e n t toward a center o f r o t a t i o n , is m o r e c o n t r a c t i v e . In T a b l e 5 . 1 , a variety o f attributes are classified into yin a n d y a n g . W e c a n see that all c o m p l e m e n t a r y opposites can b e g r o u p e d into t w o categories. Physical attributes — t e m p e r a ture, size, weight, physical structure, color, wavelength, e t c . — yield n u m e r o u s c o m p l e m e n t a r y tendencies that display either a stronger t e n d e n c y toward m o r e expansive, centrifugal force, o r toward m o r e contractive, centripetal f o r c e . T h o u s a n d s o f Table 5.1

Examples of Yin and Yang

Characteristic

Yin(V)

Yang(A)

Atomic particle Attitude

electron more gentle, passive more vegetable quality temperate, colder ascent, vertical, outward sweet less cooked longer, thinner diffusion more wet darker more inactive, slower peripheral, orthosympathetic more hollow, expansive more outward, peripheral female more expansive larger colder expansion softer shorter wave, higher frequency lighter more psychological, mental

proton more aggressive, active more animal quality

Biological Climate Direction Flavor Food preparation Form Function Humidity Light Movement Nerves Organ structure Position Sex Shape Size Temperature Tendency Texture Vibration Weight Work

tropical, warmer descent, horizontal, inward salty more cooked shorter, thicker fusion more dry brighter more active, faster central,parasympathetic more dense, compacted more inward, central male more contracted smaller hotter contraction harder longer wave, lower frequency heavier more physical, social

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years a g o , these c o m p l e m e n t a r y forces were seen as the m o s t basic manifestations o f the universe itself, a n d were given the n a m e s "yin" a n d " y a n g . " A l t h o u g h these terms were first used in C h i n a , the c o n c e p t they represent is n o t particularly O r i e n tal. A similar u n d e r s t a n d i n g c a n b e f o u n d in ancient cultures t h r o u g h o u t the w o r l d .

O R I G I N A N D CAUSE OF DISEASE S o m e sicknesses are caused by an overly e x p a n d i n g t e n d e n c y ; others result f r o m an overly c o n t r a c t i n g t e n d e n c y ; s o m e sicknesses result f r o m the c o m b i n a t i o n o f b o t h extremes. A n e x a m p l e o f a m o r e yang sickness is a h e a d a c h e c a u s e d when the tissues and cells o f the brain c o n t r a c t a n d press against e a c h other, resulting in pressure a n d p a i n ; a m o r e yin h e a d a c h e arises w h e n the tissues a n d cells press against e a c h other as a result o f b e i n g o v e r e x p a n d e d a n d swollen. A stroke caused by constriction o f the arteries that supply the b r a i n is an e x a m p l e o f a m o r e yang sickness; while a stroke c a u s e d by h e m o r r h a g i n g is a m o r e yin disorder. C a n c e r is characterized by a rapid increase in cells, a n d , in this respect, is a m o r e expansive o r yin p h e n o m e n o n . H o w ever, the cause o f c a n c e r is m o r e c o m p l e x . C a n c e r c a n a p p e a r almost anywhere in the b o d y : at the periphery o f the b o d y o n the skin, o r d e e p inside in the b r a i n , liver, uterus, or b o n e s . It c a n also develop in the u p p e r body, in the breasts, for e x a m ple, or in the lower body, such as in the cervix o r prostate. Each type o f c a n c e r has a slightly different c a u s e . T h e distinction between prostate a n d breast c a n c e r offers an e x a m p l e o f the way that yin a n d y a n g i n f l u e n c e the disease. Recently, female h o r m o n e s have b e e n used to t e m p o r a r ily inhibit prostate cancer. At the same time, m a l e h o r m o n e s have been f o u n d to have a c o n t r o l l i n g effect with certain types o f breast cancer. Suppose, however, that f e m a l e h o r m o n e s were given to w o m e n with e s t r o g e n - d e p e n d e n t tumors. T h a t w o u l d cause their cancers to d e v e l o p m o r e rapidly, a n d that is why estrogen-based c o n t r a c e p t i v e s are associated with a higher risk o f certain types o f breast cancer. Similarly, the m a l e h o r m o n e testosterone accelerates the growth o f prostate cancer, and that is why doctors sometimes r e c o m m e n d o r c h i -

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d e c t o m y , the surgical removal o f the testicles, to slow the g r o w t h o f the disease. T h e i n f l u e n c e o f yin a n d y a n g c a n also b e seen d e e p within e a c h cell at the level o f genes a n d c h r o m o s o m e s . M o r e yin genes direct cells to g r o w a n d divide, while m o r e yang genes inhibit g r o w t h . Researchers have discovered that w o m e n with breast c a n c e r often have a p r e p o n d e r a n c e o f g r o w t h - e n h a n c i n g genes, especially o n e g e n e k n o w n as the H E R - 2 / n e u o n c o g e n e l o c a t e d o n c h r o m o s o m e 17. Scientists estimate that a b o u t 30 p e r c e n t o f w o m e n with breast c a n c e r have as m a n y as 50 o f this m o r e yin g r o w t h - e n h a n c i n g g e n e . N o r m a l l y only t w o are present. Moreover, researchers at the C a n c e r Institute in T o k y o hypothesize that the loss o f a m o r e yang growth-suppressing g e n e o n c h r o m o s o m e 17 m a y also contribute to breast cancer. T h e s e findings suggest that breast c a n c e r is a m o r e yin c o n d i t i o n , a n d that overintake o f m o r e extreme yin f o o d s a n d beverages, i n c l u d i n g fats, influences the genetic structure o f cells. T h e s e characteristics suggest that breast a n d prostate c a n c e r have o p p o s i t e causes. Estrogen a n d o t h e r female h o r m o n e s are m o r e yin o r expansive. T h e y cause the female b o d y to have a softer a n d m o r e w e l l - r o u n d e d f o r m . Testosterone a n d o t h e r m a l e h o r m o n e s have an opposite, m o r e yang quality. T h e y cause the voice to d e e p e n , b e h a v i o r to b e m o r e aggressive, a n d growth o f d o w n w a r d - g r o w i n g facial and b o d y hair to increase. Since testosterone ( m o r e yang) accelerates prostate cancer, a n d estrogen ( m o r e yin) helps neutralize it, the p r i m a r y cause o f prostate c a n c e r is apparently an excess o f y a n g factors in the b o d y . Since breast c a n c e r c a n b e t e m p o rarily neutralized by m o r e yang h o r m o n e s a n d accelerated by m o r e yin h o r m o n e s , it has an opposite, m o r e yin cause. As we saw earlier, c a n c e r develops over time as a result o f the a c c u m u l a t i o n o f excess in the body. Daily f o o d is the source o f the excess protein, fat, a n d m u c o u s that p r o m o t e the d e v e l o p m e n t o f cancer. However, e a c h f o o d has a different quality a n d affects the b o d y in a slightly different way. S o m e f o o d s cause excess to a c c u m u l a t e primarily d e e p inside the b o d y , while others accelerate the b u i l d u p o f excess near the surface. T h e various ways in w h i c h dietary extremes affect o u r c o n d i t i o n are d u e to the different yin a n d y a n g qualities of foods.

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BREAST AND LUNG CANCER

Macrobiotic Hope My name is Magdaline Cronley and I live in the easternmost town on Long Island—Montauk—with my husband, Bob, and daughter Jennifer. I am forty-seven years old and was brought up on what is known as the "American diet." I consumed large quantities of meat, dairy products, sugar, frozen foods, and last, but not least, fast foods. I smoked cigarettes for over thirty years. Throughout my life I suffered with colds, flu, sinus problems, kidney infections, cysts, and weight problems. In August 1984, I was diagnosed as having breast and lung cancer that had spread to various bones in my body. The prognosis was that I had two months to live as the cancer was deemed terminal and inoperable. I immediately began chemotherapy, which resulted in every hair on my body falling out and my not being able to "keep down" any food. When I wasn't vomiting, I was thinking about it. This way of life continued for a month, resulting in my body becoming weaker daily. In September a woman named Joanne Kushi (formerly Joanne Collette), loaned my husband a copy of The Cancer Prevention Diet by Michio Kushi. That book was the ray of sunshine I had been waiting for. It became my Bible. I carried it around with me. It was on the night table next to my bed, in case I needed to look something up during the night. I started to see that if I ate the "American diet," I would feel worse and vomit because some of the additives in food and cosmetics were the same as those in my chemotherapy treatments. If I had a visitor who was, perhaps, wearing perfume or after-shave lotion containing these additives, I would say "hello" and have to excuse myself to go throw up. As soon as I started to cook and eat miso soup, brown rice, and steamed vegetables, I began to feel better and stronger and the vomiting subsided. I started to cook in my wheelchair. Each day I was getting stronger. My doctor had wanted to give me two years of chemotherapy, which was twenty-two months longer than I was expected to live. He believed that without chemotherapy I would not survive. I continued chemotherapy for an additional six months, and prepared special dishes to rebuild my blood after each treatment. I also had to deal with the cause of my cancer. I had to accept that smoking for thirty years had contributed to my lung cancer, and that eating a diet high in dairy products had most likely contributed to my breast cancer. Once I realized that I had helped my body get into this situation, I also realized that I could

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turn this illness into a blessing and allow God to heal me. I now had the ways and means to change my condition. During January of 1985, I started to "call in well" for my chemotherapy treatments. I would feel so great that I didn't want to go for a treatment and spoil things, for example, by starting to vomit and losing my hair. (I had lost every hair on my body three times. I also grew back every hair three times with the help of good food.) My family went to Florida for a vacation and we walked on the beach, went into the salt water, ate good macrobiotic meals, and were thankful for what we had. In March 1985 I went into the hospital for a blood transfusion after having been given too much chemotherapy. My doctor said that if I didn't have the transfusion, I would be in serious trouble if I came in contact with anyone carrying a germ that my immune system was unable to neutralize. In other words, my immune system was extremely weak. I realized that after the many x-rays, scans, and chemotherapy, my body had become toxic and had it not been for miso, sea vegetables, brown rice and vegetables, I probably would not have survived. I started taking cooking classes and attending macrobiotic conferences and also went to the Kushi Institute in Becket, Massachusetts. I feel very fortunate to have been taught by the best teachers in the world. I realized that sharing had a great deal to do with my recovery. Our friend Joanne shared her knowledge and book with me, which resulted in my being able to heal myself. I was told that once you heal yourself, like it or not, you become a healer. I have since helped anyone who would listen and even, sometimes, those who weren't listening. I teach cooking classes in our little hamlet of Montauk and nearby. To me, macrobiotics is not to be kept in a treasure chest, but is to be shared with whomever needs and wants to learn about it. Six years after my struggle with terminal cancer, I am alive and well, and thanking God for the opportunity to help others just as I was helped. Source: Correspondence with Magdaline Cronley, August 7, 1990.

Y i n a n d Yang in Food S o m e f o o d s have very c o n d e n s e d or contracting qualities, others are very expansive, a n d others are m o r e b a l a n c e d or centered. M e a t , eggs, c h i c k e n , cheese, and other animal foods

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are very c o n d e n s e d . T h e y are rich in s o d i u m a n d o t h e r c o n tractive minerals a n d c o n t a i n h a r d saturated fat. N u t r i t i o n ally, their m a i n c o m p o n e n t s are p r o t e i n , fat, a n d minerals. T h e s e c o m p o n e n t s c o r r e s p o n d to the m o r e y a n g physical structure o f the b o d y a n d are derived f r o m animals that are ultimately nourished by plant f o o d s . T h e s e c o m p o n e n t s , therefore, represent the c o n d e n s a t i o n o f a t r e m e n d o u s v o l u m e o f vegetable f o o d . In a d d i t i o n , a n i m a l f o o d s p r o d u c e c o n t r a c tion in the b o d y a n d are c o n s i d e r e d extremely y a n g . Eating a large v o l u m e o f m e a t , eggs, cheese, or c h i c k e n p r o d u c e s c o n striction, stagnation, a n d tightening in the b o d y . T h e saturated fat a n d cholesterol c o n t a i n e d in a n i m a l f o o d s are m a j o r causes o f the b u i l d u p o f fatty deposits that c l o g the arteries a n d other b l o o d vessels, d i m i n i s h i n g the free flow o f b l o o d and p r o d u c i n g a c o n d i t i o n o f sluggishness o r s t a g n a t i o n . Vegetable f o o d s are, o n the w h o l e , m o r e yin o r expansive. T h e y are rich in potassium a n d o t h e r expansive elements, a n d , with few exceptions, c o n t a i n a l i q u i d f o r m o f unsaturated fat o r oil, in contrast to the m o r e y a n g saturated fat f o u n d in animal foods. Sugar, tropical fruits, spices, c o f f e e , c h o c o l a t e , nightshade vegetables, a l c o h o l , a n d d r u g s o r m e d i cations have m o r e extreme yin o r expansive effects. T h e s i m ple sugars c o n t a i n e d in m a n y o f these f o o d s are used by the b o d y primarily to generate q u i c k energy. S i m p l e sugars are rapidly a b s o r b e d into the b l o o d s t r e a m a n d are quickly m e tabolized. R a p i d diffusion a n d d e c o m p o s i t i o n are b o t h yin tendencies. M a n y o f these f o o d s also c o n t a i n plenty o f water. Water dilutes substances, causing t h e m to dissolve a n d m e l t . It p r o d u c e s swelling a n d e x p a n s i o n . Foods such as w h o l e cereal grains, beans, fresh l o c a l vegetables, sea vegetables, a n d temperate-climate fruits are, o n the whole, m o r e centrally b a l a n c e d . T h e y are n o t t o o y a n g o r t o o yin, but have m o r e neutral, h a r m o n i z i n g effects o n the b o d y . In Figure 5 . 1 , foods are arranged a c c o r d i n g to yin a n d y a n g . T h e foods at the lower left generally have a greater d e g r e e o f contracting f o r c e . T h o s e a p p e a r i n g closer to the center ( r e p resented by intersecting lines o f b a l a n c e ) have a m o r e even b a l a n c e o f b o t h forces, a n d those toward the u p p e r right have a p r e d o m i n a n c e o f m o r e yin, e x p a n d i n g energy. T h e r e is a t r e m e n d o u s range o f variation within e a c h c a t e gory o f f o o d . A n i m a l foods are generally m o r e c o n d e n s e d

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EXPANSION

VYin

sugar fruits leafy expanded vegetables

nuts

leafy round vegetables

seeds

root vegetables pork

beans

milk

cereal grains wheat buckwheat fish

rice

corn cheese

beef eggs

poultry

A Yang CONTRACTION Figure 5.1

General Yin ( V ) and Yang ( A ) Categorization of Foods

t h a n grains o r vegetables, but a m o n g the m a n y types o f anim a l foods, s o m e are m o r e c o n t r a c t i n g a n d others less so. Eggs, m e a t , a n d poultry, for e x a m p l e , have m o r e extreme c o n t r a c t i n g energy than fish a n d o t h e r types o f seafood. A m o n g fish, those with red m e a t and b l u e skin are m o r e ext r e m e than w h i t e - m e a t varieties. A l t h o u g h dairy products c o m e f r o m a n a n i m a l source, certain varieties — such as h a r d , salty cheeses — a r e m o r e c o n t r a c t i n g , while others —such as

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yogurt, c o t t a g e cheese, m i l k , a n d ice c r e a m — h a v e a m o r e e x pansive quality. A l t h o u g h cereal grains are generally the m o s t b a l a n c e d o f foods, a w i d e r a n g e o f variation c a n b e f o u n d a m o n g t h e m ; varieties such as b u c k w h e a t , millet, a n d winter w h e a t have m o r e c o n t r a c t i n g effects, while s u m m e r w h e a t , barley, a n d c o r n are s o m e w h a t m o r e expansive. B r o w n rice is generally in between, b u t a g a i n , this d e p e n d s o n the variety b e i n g c o n s i d ered. Short-grain rice, w h i c h is the m o s t suitable variety for temperate climates, is generally the m o s t b a l a n c e d , f o l l o w e d by m e d i u m - a n d l o n g - g r a i n varieties, w h i c h are m o r e a p p r o priate for use in w a r m e r areas. Beans are generally m o r e expansive t h a n grains, b u t as with other categories o f f o o d , a w i d e r a n g e o f variation exists a m o n g t h e m . For e x a m p l e , certain varieties, s u c h as azuki beans, chickpeas, a n d lentils, are smaller a n d lower in fat. T h e y have m o r e b a l a n c e d energy than beans that are relatively larger o r higher in fat, such as pinto, kidney, a n d l i m a beans. Azuki beans provide a g o o d e x a m p l e o f the way in w h i c h climate a n d e n v i r o n m e n t influence the quality o f a f o o d . S o m e azuki beans have a shiny surface a n d a d e e p m a r o o n color. T h e y are g r o w n in m i n e r a l - r i c h v o l c a n i c soil o n the northern Japanese island o f H o k k a i d o , w h e r e the c l i m a t e is similar to that o f M a i n e . O t h e r varieties have a s o m e w h a t f a d e d c o l o r a n d a dull surface. T h e y are g r o w n in southern C h i n a in a w a r m e r climate where the soil is less m i n e r a l i z e d . Either variety is fine for regular use, b u t for the recovery o f health, the mineral-rich H o k k a i d o beans, w h i c h are nutritionally superior, are preferred. Soybeans have strong e x p a n d i n g energy, a n d this is reflected in their high fat a n d protein c o n t e n t . If their e x p a n d ing qualities are not r e b a l a n c e d t h r o u g h c o o k i n g o r natural processing, the beans c a n b e difficult to digest. O n e way to rebalance the energy in soybeans is to m i x t h e m with grains such as rice o r barley, a n d age t h e m with sea salt a n d enzymes to p r o d u c e a p r o d u c t such as m i s o . W h e n used properly, m i s o strengthens digestion, while m a k i n g b a l a n c e d proteins a n d beneficial enzymes available to the b o d y . A m o n g f e r m e n t e d soybean products, those such as miso a n d tamari soy sauce are aged for a longer p e r i o d and have m o r e c o n c e n t r a t e d energy,

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while those such as tofu a n d soy m i l k , w h i c h are quickly p r o cessed f r o m the m o r e e x p a n d e d l i q u i d p o r t i o n o f the b e a n , have m o r e e x p a n d e d energy. Sea vegetables generally have m o r e c o n c e n t r a t e d energy t h a n m o s t l a n d vegetables, a n d this is reflected in their high m i n e r a l c o n t e n t . T h o s e that g r o w closer to the shore or in w a r m e r water are lighter a n d m o r e expansive; those that g r o w in deeper, c o l d e r waters are m o r e c o n c e n t r a t e d , as are those with a h i g h e r a m o u n t o f minerals. Vegetables generally have m o r e e x p a n d i n g energy than grains o r beans. L e a f y green vegetables have m o r e u p w a r d or expansive energy; r o u n d - s h a p e d vegetables, such as c a b b a g e , o n i o n , a n d squash, are m o r e evenly b a l a n c e d ; a n d root vegetables, such as carrots a n d b u r d o c k r o o t , are m o r e c o n tracted. A l o n g with shape, size, and direction o f growth, p l a c e o f origin is a key factor in creating a vegetable's energy quality. Vegetables such as t o m a t o , p o t a t o , yams, a v o c a d o , e g g p l a n t , a n d p e p p e r s o r i g i n a t e d in S o u t h A m e r i c a o r other tropical areas b e f o r e b e i n g i m p o r t e d to E u r o p e a n d N o r t h A m e r i c a . C o m p a r e d to temperate varieties, like c a b b a g e or kale, they have m o r e e x t r e m e e x p a n d i n g energy, a n d , for this reason, it is better for p e o p l e in temperate zones to avoid eating them. In g e n e r a l , fruits have stronger e x p a n d i n g energy than vegetables. T h e y are softer, sweeter, juicier, a n d are c o m p o s e d o f m o r e simple sugar. T h e p l a c e o f origin also plays a decisive role in creating the quality o f energy in e a c h kind o f fruit. T r o p i c a l o r semi-tropical fruits — i n c l u d i n g p i n e a p p l e , b a n a n a , kiwi, a n d citrus —have m o r e extreme e x p a n d i n g energy t h a n apples, pears, p e a c h e s , m e l o n s , a n d berries that g r o w in t e m p e r a t e zones. A s with vegetables that originate in the t r o p ics, these varieties o f fruit have extreme e x p a n d i n g energy and are best a v o i d e d by persons w h o live in temperate zones. Even m o r e e x t r e m e energy c a n b e f o u n d in concentrated sweeteners such as honey, m a p l e syrup, a n d molasses, w h i c h are all very expansive, as are refined sugar a n d artificial sweeteners. S i m p l e sugars, i n c l u d i n g those in fruits, are m o r e yin o r f r a g m e n t e d than centrally b a l a n c e d c o m p l e x c a r b o h y drates such as those in w h o l e grains, beans, and local vegetables. O t h e r p r o d u c t s that originate in the tropics —such as spices, coffee, c h o c o l a t e , a n d c a r o b —are also in the m o r e ex-

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treme yin category, as is a l c o h o l . But m a n y d r u g s a n d m e d i cations, i n c l u d i n g aspirin a n d antibiotics, are even further o u t o n the f o o d s p e c t r u m . T h e s e p r o d u c t s all have e x t r e m e l y expansive effects o n the m i n d a n d b o d y . T h e yin a n d y a n g characteristics o f various p r o d u c t s are presented in T a b l e 5 . 2 .

CLASSIFYING CANCERS A n e x a m p l e o f the way in w h i c h extremes o f yin o r y a n g affect the b o d y c a n b e seen in the way they are d i s c h a r g e d Table 5.2 Strong Yang Foods Refined salt Eggs Meat Hard cheese Poultry Lobster, crab, and other shellfish Red meat and blue-skinned fish

Source:

General Yin ( V ) and Yang ( A ) Classification of Food More Balanced Foods

Strong Yin Foods

Unrefined white sea salt, miso, tamari soy sauce, and other naturally salty seasonings Tekka, gomashio, umeboshi, and other naturally processed salty condiments Low-fat, white-meat fish Sea vegetables Whole cereal grains Beans and bean products Root, round, and leafy green vegetables from temperate climates Fruits grown in temperate climates Nonaromatic, nonstimulant beverages Spring or well water Naturally processed vegetable oils Brown rice syrup, barley malt, and other natural grain-based sweeteners (when used moderately)

White rice, white flour Frozen and canned foods Tropical fruits and vegetables including those originating in the tropics—e.g., tomatoes and potatoes Milk, cream, yogurt, and ice cream Refined oils Spices (pepper, curry, nutmeg, etc.) Aromatic and stimulant beverages (coffee, black tea, mint tea, etc.) Honey, sugar, and refined sweeteners Alcohol Foods containing chemicals, preservatives, dyes, and pesticides Artificial sweeteners Drugs (marijuana, cocaine, etc., with a few exceptions) Medications (tranquilizers, antibiotics, etc., with some exceptions)

The Macrobiotic

Cancer Prevention

(Avery Publishing G r o u p , 1988).

Cookbook,

Aveline Kushi a n d W e n d y Esko

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t h r o u g h the skin. M o r e yin simple sugars — i n c l u d i n g those in refined sugar, m i l k , a n d fruits —are often discharged in the f o r m o f freckles o r large b r o w n age spots. T h e s e markings are f o r m e d by m e l a n i n , a d a r k b r o w n p i g m e n t p r o d u c e d by m o r e yin b r a n c h - s h a p e d cells in the e p i d e r m i s . M o r e yang animal f o o d s p r o d u c e a different kind o f skin m a r k i n g . Rather than c a u s i n g n u m e r o u s spots to a p p e a r over the surface o f the b o d y , a n i m a l f o o d s often cause m o l e s — h a r d , c o n d e n s e d growths — t o a p p e a r o n the skin. T h e fats a n d o t h e r forms o f excess c o n t a i n e d in animal f o o d s tend to gather d e e p inside the b o d y — i n the b l o o d vessels, i n c l u d i n g those s u r r o u n d i n g the heart; in organs such as the ovaries a n d p a n c r e a s ; in the inner regions o f the b r a i n ; a n d in the b o n e s . H a r d animal fats also a c c u m u l a t e in the lower body, for e x a m p l e , in the prostate, c o l o n , a n d r e c t u m . T h e fats a n d o t h e r forms o f excess that are p r o d u c e d by milk, sugar, c h o c o l a t e , a n d other simple carbohydrates tend to g a t h e r toward the u p p e r regions o f the body, i n c l u d i n g the breasts, o r in peripheral areas such as the skin or outer regions o f the b r a i n . Either type o f a c c u m u l a t i o n can p r o m o t e the d e v e l o p m e n t o f cancer. R e t u r n i n g to o u r e x a m p l e o f breast a n d prostate cancer, we c a n see that prostate c a n c e r develops d e e p within the b o d y in a small, c o m p a c t g l a n d , and is p r o m o t e d by the overcons u m p t i o n o f m e a t , cheese, c h i c k e n , eggs, a n d other yang extremes. ( T h e s e f o o d s also accelerate p r o d u c t i o n o f testostero n e . ) Breast c a n c e r develops near the periphery o f the b o d y in the m o r e e x p a n d e d , soft tissue o f the breasts, and is p r o m o t e d by excess c o n s u m p t i o n o f milk, ice c r e a m , soft cheese, c h o c o l a t e , refined sugar, a n d other yin extremes. ( T h e s e foods also p r o m o t e the secretion o f estrogen.) Estrogen, w h i c h plays a role in the growth o f breast tumors, is secreted n o t only in the ovaries, but in m o r e yin fat cells. W o m e n w h o are obese have higher levels o f estrogen than w o m e n w h o are thin, a n d also have a greater risk o f breast c a n c e r after m e n o p a u s e . Moreover, researchers at the Naylor D a n a Institute in Valhalla, N e w York, have discovered that w h e n w o m e n switch to a diet low in fat (20 percent o f total calories) their estrogen levels rapidly decline by 20 percent, showing that fat intake has a definite influence o n cancer. T h e p r o d u c t i o n o f estrogen is p r o m o t e d especially by the

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o v e r c o n s u m p t i o n o f m i l k , ice c r e a m , butter, a n d o t h e r h i g h fat foods, as well as by c h o c o l a t e , refined sugar, a n d o t h e r e x tremely yin f o o d s a n d beverages. Cancers o f the u p p e r digestive tract, i n c l u d i n g those in the s t o m a c h a n d esophagus, are a c c e l e r a t e d by the o v e r c o n s u m p tion o f yin extremes. Cancers o f the lower digestive tract, i n c l u d i n g c o l o r e c t a l cancer, are p r o m o t e d p r i m a r i l y b y an e x cessive intake o f yang extremes. T h a t explains w h y the Japanese have a h i g h rate o f s t o m a c h c a n c e r a n d a low rate o f c o l o n cancer, a n d why A m e r i c a n s e x p e r i e n c e the o p p o s i t e i n c i d e n c e : a low rate o f s t o m a c h c a n c e r a n d a h i g h rate o f c o l o n cancer. T h e Japanese tend to d e v e l o p m o r e s t o m a c h c a n c e r s because they eat a large v o l u m e o f sugar, c h e m i c a l s , a n d m o r e yin, c h e m i c a l l y g r o w n a n d treated white r i c e . T h e c o n s u m p t i o n o f a l c o h o l a n d a l a c k o f c h e w i n g c o n t r i b u t e to the d e v e l o p m e n t o f an overacid c o n d i t i o n in the s t o m a c h that c a n p r o m o t e the eventual d e v e l o p m e n t o f cancer. A m e r i c a n s d e velop m o r e c o l o n cancers primarily b e c a u s e o f their h i g h intake o f m e a t , eggs, cheese, a n d o t h e r e x t r e m e y a n g a n i m a l foods. O f course, yin a n d y a n g f o o d s are always eaten in c o m b i n a t i o n . But certain p e o p l e eat a larger v o l u m e o f o n e , while some eat a larger v o l u m e o f the other, a n d these differences influence the types o f c a n c e r they d e v e l o p . Skin cancer, w h i c h develops at the p e r i p h e r y o f the body, is p r o m o t e d by the o v e r c o n s u m p t i o n o f m o r e yin f o o d s a n d beverages, while b o n e cancer, w h i c h develops d e e p e r inside, is a c celerated by the c o n s u m p t i o n o f m o r e y a n g dietary extremes. L e u k e m i a , a disease o f the b l o o d , is characterized b y a d e crease in the n u m b e r o f red b l o o d cells together with a d r a m a t i c increase in the n u m b e r o f white b l o o d cells. L e u k e m i a patients m a y have as m a n y as o n e million white b l o o d cells per c u b i c m m o f b l o o d instead o f the n o r m a l 5,000 to 6 , 0 0 0 . W h i t e b l o o d cells are m o r e yin than red b l o o d cells. R e d b l o o d cells are generally smaller a n d m o r e c o m p a c t , while white b l o o d cells are larger. A n increase in the n u m b e r o f white b l o o d cells indicates an overly yin c o n d i t i o n in the b l o o d a n d in the b o d y as a w h o l e . T h i s c o n d i t i o n is p r o m o t e d by o v e r c o n s u m p t i o n o f sugar, soft drinks, ice c r e a m , m i l k , chemicals, a n d other yin extremes. A t the s a m e time, a d e crease in the n u m b e r o f red b l o o d cells reflects a lack o f m i n erals a n d o t h e r m o r e yang factors in the diet.

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Meat Consumption and Colon Cancer In a study conducted at Brigham and Women's Hospital in Boston and released in December 1990, persons who eat beef, pork, or lamb every day were found to be twice as likely to get colon cancer as those who avoid red meat. The study was conducted on 88,751 women, and provides some of the strongest evidence yet that a diet high in red meat contributes to this type of cancer. The study was based on a follow-up of the health and eating habits of nurses throughout the United States during the period from 1980 to 1986. The researchers discovered that women who ate pork, beef, or lamb as a main dish every day were twoand-a-half times more likely to develop colon cancer than those who ate these foods less than once a month. Processed meats were significantly associated with a higher risk of colon cancer. Commenting on the results, Dr. Walter C. Willet, the director of the study said, "Moderate red meat intake is certainly better than large amounts, but it's quite possible that no red. meat intake is even better."

Hodgkin's disease a n d l y m p h o s a r c o m a are also m o r e yin f o r m s o f cancer. In Hodgkin's disease, the l y m p h n o d e s and spleen b e c o m e i n f l a m m e d ; in l y m p h o s a r c o m a , tumors f o r m in the l y m p h o i d tissue a n d the l y m p h a t i c organs b e c o m e swollen. A s in l e u k e m i a , b o t h diseases involve an increase in the n u m b e r o f white b l o o d cells. Like the o p p o s i t e poles o f a m a g n e t , yin and yang attract o n e another. T h e m o r e e x t r e m e the diet b e c o m e s at o n e e n d o f the f o o d s p e c t r u m , the m o r e we require opposite extremes to m a k e b a l a n c e . In this century, rising intakes o f m e a t and p o u l t r y ( y a n g f o o d s ) have required progressively m o r e powerful forms o f yin to m a k e b a l a n c e . Sugar, c h o c o l a t e , coffee, n i g h t s h a d e vegetables, spices, a n d tropical fruits are c o m m o n l y used today. But b e y o n d these, m a n y p e o p l e turn to the f r e q u e n t c o n s u m p t i o n o f a l c o h o l , o r to drugs, w h i c h are even m o r e e x t r e m e . In s o m e cases, the c o m b i n a t i o n o f b o t h ex-

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CHRONIC MYELOCYTIC LEUKEMIA

Healing Cancer with Love My mother and I were very close. When she was diagnosed with colon cancer in 1982, I thought nothing worse could happen. Then, when she died in 1984, at the age of 49, my life was rocked to the core. Her illness and death, ironically, set me on the path I follow today. I watched as conventional methods of treatment hastened her deterioration. Watching her suffer more with each treatment strengthened my conviction to seek out alternative treatments should I ever find myself in a similar situation. I had absolutely no idea what that meant, but I knew that I could never go through a similar ordeal. Interestingly, one of her doctors mentioned macrobiotics to me, but it was too late for her, and I forgot all about it. My maternal family history is checkered with diabetes, cancer, and anemia, so it was no surprise when, as a child, I was diagnosed with Mediterranean Anemia. Every female member of my family was plagued with this disease. Throughout my teenage years, I seemed relatively healthy, but always had the hardest time healing cuts and scratches. Bruises seemed to appear from nowhere. Stamina was always a problem as well. My menstrual cycle was irregular and so doctors began hormone treatments that would last for over 15 years. At the age of 14, I decided to become a vegetarian (whatever that means). I continued to eat lots of dairy, sugar, and refined foods. After my mother died, my fatigue worsened. I thought it was just an accumulation of exhaustion from over two years of taking care of her and dealing with my grief. I felt drained all the time. As the months after her death wore on, it seemed that my condition worsened—bruises were appearing everywhere; I felt as though my insides were on fire. Finally, after five months of living in this manner, I decided that a fresh start was what I needed. So I packed up and left Florida and moved north to Philadelphia. As I settled into my new surroundings, my health continued to worsen. Bruises appeared from nowhere; minor scratches became infected and would not heal; and I was exhausted. I finally decided to see a doctor, who, after a battery of tests, referred me to a hemotologist/oncologist. I was put through every test they could think of, after which they came up with the diagnosis of chronic myelocytic leukemia. So here I was, twenty-seven years old, sitting in a room with

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five hemotologists recounting my options—as they saw them. Seeing a lymphocyte count as high as mine, they really did not see a sunny future for me. However, they did want to propose experimental chemotherapy and a possible bone marrow transplant. When I questioned them as to a time frame, their response was not encouraging—three months to live with no treatment, and six months to a year with treatment. It seemed to me that the only guarantee I could get from them was that I would lose my hair and feel lousy for the time I had left. All I could think of was what my mother went through. I said I needed a few days to digest all of this. I knew I would never go back there. For about a week, I walked around in a daze. Here I was, faced with this crisis, in a new city, with nowhere to turn. Finally I spoke to a friend at work and told him everything. I told him that my plan was to return to Europe and live there until the end came. He suggested that before I did anything quite that drastic, I meet a friend of his who ate this strange diet that was supposed to help people recover from diseases like cancer. I figured I had nothing to lose and agreed. That weekend I was introduced to Robert Pirello, who had been practicing macrobiotics for eight years, and my life was changed forever. Bob was great. He listened to all my fears and finally agreed to help me as much as he could. The next day, we went shopping. I watched as Bob loaded up my cart with all these unfamiliar foods. I couldn't even pronounce the names—I was going to cook and eat them? But, then again, I thought, I had always loved a challenge. What bigger challenge than seeing if I could heal my own illness? We went back to my apartment and Bob cleaned out my cupboards—throwing away all the old foods and replacing them with this new food. As I watched; I began to get really scared—a challenge was one thing, but this was my life. If I messed this up, there were no second chances. As Bob left, he handed me The Cancer Prevention Diet by Michio Kushi, telling me to read and cook. I read all night. We met for lunch every day. Bob brought rice balls or leftovers from his own dinner. (Although I was a great conventional cook, my macrobiotic cooking was terrible then.) We talked and talked and I read and read. After a few weeks, I had lost weight and had more energy. Then I had a blood test—my lymphocyte count had worsened. Now I was scared. Even macrobiotics wasn't working. I felt hopeless. But, with Bob's encouragement, I persevered. I began to cook in earnest. It suddenly occurred to me that only I could make me well. Bob wanted me to meet with

A Unifying Principle

a macrobiotic teacher. I refused. I needed to do this on my own; a teacher would only be another crutch—someone else to take responsibility for me. / needed to do this for me. I continued to cook and eat, and things started to improve. Even my blood tests were beginning to reverse—ever so slightly. But that was enough to give me hope. I thought the worst was over. God, we can be so naive sometimes. To think that I could change my life so drastically with no "payback" was insane. But maybe it's better to be ignorant. The discharging began full force. First, the diarrhea that lasted a couple <5f weeks. I was so depleted, I thought I would never survive. Then my skin began to break out. The itching and erupting spread until I was completely covered with a rash. When that cleared (after eight weeks), I was left with a face full of pimples that would plague me for almost two years. Menstrual problems including an ovarian cyst developed. Hip baths and bancha tea douches solved that problem, only to be replaced by more discharging. And so it went. Although the discharge was always unpleasant and almost impossible to bear, I knew I was improving. Each blood test revealed an improvement in my white cell count. The doctors were amazed. They called it "spontaneous regression" and said it was very rare—and could reverse at any time. I now know differently. Thirteen months after my practice of macrobiotics began, my white cell count was declared within normal range, where it has remained for almost seven years now. And what did the doctors have to say? Well, they said that spontaneous regression never yielded results like these, so this miraculous improvement had to be the result of something else. I then told them about macrobiotics. They called it "voodoo" and said it had nothing to do with my recovery. When I persisted, they said that I was probably misdiagnosed in the first place. I was blind with rage. I knew what I had just been through. Misdiagnosed? I was appalled at their arrogance and lack of vision. I left—and have never returned. When I began my practice of macrobiotics, I was going to eat and get well. The philosophy was of little interest to me. But as my health improved, so did my clarity and judgment. Even now, it seems as though the fog continues to disperse each day, and I wonder how I could have been blind to the order of the universe for so much of my life. It is hard for me to remember the person I was before macrobiotics. Bob and I married and have created a wonderful life together. My gratitude to him is boundless—he was my teacher and my support system through the darkest times. We are the

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publishers of a newsletter—MacroNews—that reaches many people in the Philadelphia area and around the world, and is committed to sharing what we know to be the natural order. I work as a macrobiotic cook in a natural foods store and have begun to conduct cooking classes in our home. (Yes, my cooking has improved dramatically since the beginning) I feel strong and my health continues to improve. Life is a wonder to me now. People seem amazed when I tell them that cancer was the best thing to ever happen to me. Yet, without that trial, I would never have met my wonderful husband to whom I owe my very life. I would never have learned what true responsibility for oneself can mean. And chances are, I would have never discovered this way of life that has the potential of changing our entire civilization into what it was meant to be. Source: "Macrobiotics: Getting Started," by Christina Pirello, Mac-

roNews, Jan./Feb. 1990.

tremes p r o m o t e s the d e v e l o p m e n t o f c a n c e r ; m e l a n o m a is an e x a m p l e o f this type o f cancer. M e l a n o m a usually appears initially o n an existing m o l e and spreads quickly t h r o u g h the l y m p h o r b l o o d to the lungs, liver, brain, intestines, reproductive organs, o r other sites. T h e o v e r c o n s u m p t i o n o f yin extremes, i n c l u d i n g sugar, fats a n d oils a n d m i l k , p r o m o t e s the tendency o f the c a n c e r to app e a r at the surface o f the body. O v e r c o n s u m p t i o n o f chicken, cheese, eggs, a n d other m o r e y a n g animal f o o d s accelerates the tendency for the c a n c e r to spread a n d develop internally. To summarize, certain cancers are p r o m o t e d by the overc o n s u m p t i o n o f extremely yin foods, others are p r o m o t e d by t o o m a n y yang extremes, while others result f r o m an excess o f b o t h extremes. In Table 5.3, we classify c o m m o n varieties o f c a n c e r a c c o r d i n g to yin a n d yang. CANCER PROMOTERS, CANCER

INHIBITORS

Y i n a n d yang h e l p clarify the role that foods have in p r o m o t ing or inhibiting cancer. For e x a m p l e , e p i d e m i o l o g i c a l studies have f o u n d that the i n c i d e n c e o f c o l o n c a n c e r is higher in the

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General Yin(V) and Yang(A) Classification of Cancer Sites

Extreme Yin Cancer Site

Extreme Yang Cancer Site

Combined Yin and Yang Cancer Site

Breast Stomach Skin Mouth (except tongue) Esophagus Leukemia Hodgkin's Disease Brain (outer regions)

Colon Prostate Rectum Ovary Bone Pancreas Brain (inner regions)

Lung Bladder Uterus Kidney Spleen Melanoma Tongue

United States a n d other countries where the c o n s u m p t i o n o f m e a t a n d saturated fat ( y a n g ) is h i g h , a n d where the c o n s u m p t i o n o f fiber is low. In D e c e m b e r 1986, the New England Journal of Medicine a d d e d to the e v i d e n c e with a report o n a study in w h i c h m e n with high cholesterol levels were f o u n d to b e 60 percent m o r e likely to d e v e l o p c o l o n c a n c e r t h a n those with n o r m a l cholesterol levels. ( A n o t h e r study f o u n d a relationship between high cholesterol a n d c o l o n polyps that often turn c a n c e r o u s . ) M e a t , eggs, dairy foods, a n d o t h e r a n i m a l products are the chief sources o f saturated fat a n d cholesterol in the m o d e r n diet. O n the o t h e r h a n d , p o p u l a t i o n s that c o n s u m e less a n i m a l f o o d and m o r e cereal grains a n d other plant fibers (yin) have m u c h lower rates o f c o l o n cancer. As we have seen, the overc o n s u m p t i o n o f too m a n y strong yang a n i m a l f o o d s p r o m o t e s the d e v e l o p m e n t o f c a n c e r in the lower digestive tract, especially colo-rectal cancer. Plant fibers, w h i c h are relatively m o r e yin, offset this tendency a n d thereby have a protective effect. Vegetable fibers disperse potentially h a r m f u l a c c u m u lations o f fat and m u c u s in the intestines. T h e y h e l p prevent the sluggishness or stagnation that results f r o m c o n s u m i n g t o o m a n y animal foods. In a similar way, leafy green a n d orange-yellow vegetables, which are high in beta-carotene, help protect against l u n g cancer. L u n g c a n c e r is p r o m o t e d by an excessive c o n s u m p t i o n o f extremes o f b o t h yin a n d yang, especially m e a t , eggs, cheese, and other high-fat a n i m a l foods, a n d sugar, c h e m i -

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cals, a n d refined f o o d s . Vegetable f o o d s help slow the b u i l d u p o f a n i m a l fats that underlie the d e v e l o p m e n t o f cancer. Several years a g o it was discovered that the fat a n d protein m o l e c u l e s c o n t a i n e d in c h a r c o a l grilled m e a t or fish c a n p r o m o t e cancer. However, p e o p l e have eaten f o o d s such as grilled sardines, fish, o r m e a t for thousands o f years, yet rarely develo p e d cancer. Traditionally, these f o o d s were eaten together w i t h plenty o f fresh green vegetables, creating a c o m p l e m e n tary b a l a n c e that prevented c a n c e r f r o m d e v e l o p i n g . A g a i n , the c a n c e r - c a u s i n g potential o f these extreme yang f o o d s is neutralized o r offset by the yin qualities c o n t a i n e d in plant foods. S o m e p e o p l e believe that the sun causes skin cancer. H o w ever, o f itself, the sun is n o t the cause o f this disease. M a n y p e o p l e are able to s p e n d l o n g periods o f time in the sun a n d never d e v e l o p skin cancer. T h e predisposition to this c a n c e r c o m e s f r o m o u r u n d e r l y i n g c o n d i t i o n , a n d this is d e t e r m i n e d b y o u r dietary habits. T h e c o n s u m p t i o n o f milk, cheese, a n d o t h e r a n i m a l fats, a n d sugar, soft drinks, c h e m i c a l i z e d f o o d , a n d o t h e r yin extremes provides the underlying basis for skin c a n c e r to d e v e l o p . T h e sun, a m o r e y a n g influence, attracts yin excess in the b o d y a n d causes it to b e discharged through the skin. If the v o l u m e o f excess is m o d e r a t e , it p r o d u c e s skin m a r k i n g s such as freckles a n d a g i n g spots. T h e s e markings represent the discharge o f excess sugar a n d simple c a r b o h y drates. If the a m o u n t o f excess in the b o d y is great, the a c c u m u l a t i o n o f excess c a n lead to the cell changes that p r o m o t e cancer. However, the source o f excess is diet, not the sun. T h e f o o d s in the m a c r o b i o t i c diet c o m e primarily f r o m the m o r e centrally b a l a n c e d category. W h e n eaten in the p r o p e r p r o p o r t i o n s , they h e l p neutralize or offset the effects o f dietary extremes. A naturally b a l a n c e d diet keeps the b o d y free o f t o x i c b u i l d u p , a n d helps the b o d y naturally discharge acc u m u l a t i o n s o f excess. In the next chapter, we l o o k m o r e closely at the f o o d s in the standard m a c r o b i o t i c diet and at their role in inhibiting c a n c e r a n d p r o m o t i n g health.

6 Foods That Promote Health

T h e healing p o w e r o f the s t a n d a r d m a c r o b i o t i c diet derives f r o m its overall reliance o n centrally b a l a n c e d f o o d s , a n d n o t f r o m the isolated effects o f any o n e particular f o o d o r c h e m i cal c o m p o u n d . A t the same time, researchers have discovered that the p r i m a r y categories o f f o o d in the s t a n d a r d m a c robiotic diet ( w h o l e grains, b e a n s a n d b e a n p r o d u c t s , fresh l o cal vegetables, a n d sea vegetables) have specific properties that inhibit cancer. Evidence is n o w a c c u m u l a t i n g that prim a r y m a c r o b i o t i c f o o d s n o t o n l y prevent c a n c e r f r o m develo p i n g , but also slow o r inhibit its d e v e l o p m e n t . S o m e o f the possible c a n c e r - i n h i b i t i n g substances f o u n d in m a c r o b i o t i c foods are shown in Table 6 . 1 . In this chapter, we present a m o r e e l a b o r a t e list o f f o o d s that are i n c l u d e d in the m a c r o b i o t i c diet, a n d m e n t i o n s o m e o f the scientific research linking these p r i m a r y f o o d s to red u c e d c a n c e r risk. A l s o presented are general guidelines for a d o p t i n g the standard m a c r o b i o t i c diet for the recovery o f health. ( M o r e specific r e c o m m e n d a t i o n s are presented in The Cancer Prevention Diet listed in R e c o m m e n d e d R e a d i n g o n p a g e 161. Readers w h o w o u l d like m o r e detailed advice are e n c o u r a g e d to refer to this b o o k . ) T h e s e guidelines are n o t substitutes for qualified m e d i c a l care. Persons with serious ill 117

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118 Table 6.1

Possible Cancer-Inhibiting Substances in Basic Macrobiotic Foods

Food

Cancer-Inhibiting Factors

Whole grains

Fiber, protease inhibitors

Beans and bean products

Fiber, protease inhibitors

Orange-yellow vegetables

Beta-carotene and other carotenoid pigments, fiber

Green leafy vegetables

Beta-carotene and other carotenoid pigments, chlorophyll, fiber

Cruciferous vegetables

Indoles, dithiolthiones, glucosinolates, carotenoids, chlorophyll, fiber

Sea vegetables

Fiber, chlorophyll, fucoidan

ness are, o f course, advised to consult with a qualified m e d i c a l o r nutritional professional at the earliest opportunity. As we saw in C h a p t e r 2, the r e c o m m e n d e d percentages o f f o o d s in the standard m a c r o b i o t i c diet are for an entire day, a n d are c a l c u l a t e d by v o l u m e a n d n o t by weight. It isn't n e c essary to i n c l u d e all o f these categories at every m e a l , n o r to i n c l u d e all o f these f o o d s at o n c e w h e n b e g i n n i n g m a c robiotics. Start with the basic staples a n d b r o a d e n your selection as you familiarize yourself with these new foods. Breakfast, for e x a m p l e , is often m o r e simple, consisting o f a whole grain p o r r i d g e , miso s o u p , a n d a few basic side dishes; l u n c h a n d d i n n e r c a n b e m o r e e l a b o r a t e . However, it is i m p o r t a n t to have w h o l e grains as your m a i n f o o d at e a c h m e a l and to have a d e q u a t e variety in your daily diet as a w h o l e . T h e recipes in The Macrobiotic Cancer Prevention Cookbook a n d o t h e r c o o k b o o k s listed at the e n d o f this chapter c a n h e l p y o u get started with a w i d e r a n g e o f f o o d s and translate these guidelines into delicious and nourishing meals. Principal f o o d s are n o r m a l l y eaten daily and i n c l u d e whole grains, beans a n d b e a n products, vegetables, a n d sea vegetables. Low-fat w h i t e - m e a t fish, seasonal fruits, natural desserts, nuts, seeds, natural sweeteners, and other supplementary f o o d s are eaten less often. C o n d i m e n t s , pickles, snacks, seasonings, a n d beverages c a n b e used daily b u t in smaller q u a n -

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tities than p r i n c i p a l f o o d s . " O c c a s i o n a l use" f o o d s m a y b e c o n s u m e d an average o f two o r three times p e r w e e k , while "infrequent use" f o o d s s h o u l d n o t b e c o n s u m e d m o r e t h a n two or three times p e r m o n t h . T h e guidelines that f o l l o w are b r o a d a n d f l e x i b l e . T h e standard m a c r o b i o t i c way o f eating offers a n i n c r e d i b l e variety o f f o o d s a n d c o o k i n g m e t h o d s to c h o o s e f r o m . T h e s e guidelines f o r m the basis f o r the natural recovery o f health a n d the prevention o f illness, a n d c a n b e a p p l i e d w h e n selecting the highest quality natural f o o d s for daily meals.

WHOLE CEREAL

GRAINS

W h o l e cereal grains are the staff o f life a n d an essential p a r t o f a b a l a n c e d diet. T h e y constitute u p to 50 to 60 p e r c e n t o f the standard m a c r o b i o t i c diet. B e l o w is a list o f the w h o l e grains and grain p r o d u c t s that are frequently i n c l u d e d :

R e g u l a r Use Barley Buckwheat Corn M e d i u m grain b r o w n rice (in w a r m e r areas or seasons) Millet

Pearl barley ( h a t o m u g i ) Rye Short g r a i n b r o w n rice W h o l e oats W h o l e wheat berries O t h e r traditionally used w h o l e grains

Occasional Use C o r n grits Corn meal Couscous Cracked wheat (bulghur) L o n g grain b r o w n rice M o c h i (a cake m a d e f r o m p o u n d e d sweet b r o w n rice)

R o l l e d oats Rye, w h e a t , rice a n d other whole grain flakes Steel cut oats Sweet b r o w n rice O t h e r traditionally used w h o l e grain products

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Occasional Use Flour Products Fu Seitan Soba (buckwheat) noodles S o m e n (thin w h e a t ) noodles U d o n (wheat) noodles

Unyeasted whole rye b r e a d Unyeasted w h o l e wheat bread W h o l e wheat n o o d l e s O t h e r w h o l e grain p r o d u c t s that were used traditionally

C o o k e d w h o l e grains are preferable to flour p r o d u c t s or to c r a c k e d o r rolled grains because o f their easier digestibility. In g e n e r a l , it is better to k e e p the intake o f flour p r o d u c t s — o r c r a c k e d or rolled grains — t o less than 15 to 20 percent o f your daily c o n s u m p t i o n o f w h o l e grains.

Cancer-Inhibiting Properties A wide variety o f studies show that, as a part o f a b a l a n c e d diet, w h o l e grains, w h i c h are high in fiber a n d b r a n , protect against nearly all forms o f cancer. For e x a m p l e , in 1981, Pelayo C o r r e a , a researcher at the Louisiana State University M e d i c a l Center, reported a w o r l d w i d e association between low d e a t h rates f r o m c a n c e r o f the breast, c o l o n , and prostate a n d a high p e r capita c o n s u m p t i o n o f rice, sweet c o r n ( m a i z e ) , a n d beans. A t present, thirty-two w o r l d w i d e studies have associated c o n s u m p t i o n o f high-fiber grains and grain p r o d u c t s with lowered rates o f c o l o n cancer. Laboratory studies also show that cereal grains have a cancer-protective effect. For e x a m p l e , rice b r a n , the outer c o a t i n g o f b r o w n rice, has b e e n shown in animal experiments to r e d u c e the incid e n c e o f c a n c e r in the large intestine. Japanese scientists have isolated several substances in rice bran that have cancer-inhibiting properties, a n d have f o u n d that these substances suppressed the growth o f solid tumors in m i c e . T h e Senate Select Committee's report Dietary Goals for the United States, the N a t i o n a l A c a d e m y o f Sciences' report Diet, Nutrition and Cancer, the dietary guidelines o f the A m e r i c a n C a n c e r Society, a n d m a n y others call for substantial increases in the c o n s u m p t i o n o f whole grains. B r o w n rice, barley, wheat, oats, rye, c o r n , and other whole

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grains c o n t a i n c o m p o u n d s k n o w n as protease inhibitors that are believed to suppress the a c t i o n o f proteases, enzymes susp e c t e d o f p r o m o t i n g cancer. Protease inhibitors m a y also i n terfere with the activity o f o n c o g e n e s , w h i c h , u n d e r c e r t a i n circumstances, are t h o u g h t to stimulate n o r m a l cells to turn cancerous. Researchers at the H a r v a r d S c h o o l o f P u b l i c H e a l t h have e x p e r i m e n t e d with protease inhibitors a n d have f o u n d that they prevent cells d a m a g e d by c a r c i n o g e n s f r o m t u r n i n g c a n cerous, a n d cause c a r c i n o g e n - d a m a g e d cells to return to n o r m a l . A c c o r d i n g to Dr. Walter Troll, a professor o f e n v i r o n mental m e d i c i n e at N e w York University w h o has d o n e extensive research o n protease inhibitors, eating f o o d s h i g h in these substances c a n inhibit c a n c e r d e v e l o p m e n t even in its later stages.

General Guidelines For the i m p r o v e m e n t o f h e a l t h , it is best to t e m p o r a r i l y limit o r avoid eating b a k e d flour p r o d u c t s such as cookies, m u f f i n s , crackers, chapatis, e t c . , even w h e n they are m a d e f r o m w h o l e grain flours. However, natural unyeasted w h o l e grain s o u r d o u g h b r e a d c a n b e eaten w h e n craved, usually several times per week; w h o l e wheat n o o d l e s ( u d o n ) c a n also b e i n c l u d e d several times per week, preferably in s o u p o r b r o t h . (Persons w h o have h a d surgery within the past two years are advised to temporarily avoid b u c k w h e a t n o o d l e s [ s o b a ] a n d w h o l e b u c k wheat [kasha].) O a t m e a l m a d e f r o m rolled o r c u t oats is also best avoided as are other rolled, m i l l e d , o r partially refined grains o r grain p r o d u c t s until the c o n d i t i o n improves. Short grain b r o w n rice is r e c o m m e n d e d as the p r i m a r y grain for daily c o n s u m p t i o n , a n d pressure c o o k i n g is the p r e ferred m e t h o d for p r e p a r i n g b r o w n rice in a t e m p e r a t e clim a t e . For variety, b r o w n rice c a n b e c o o k e d with grains such as millet, barley, pearl barley ( h a t o m u g i ) , a n d w h e a t berries, or with azuki o r other beans. T h e s e ingredients c a n b e c o o k e d in the same dish, using, for e x a m p l e , 80-85 p e r c e n t b r o w n rice and 15-20 percent o f these o t h e r ingredients. Porridge m a d e f r o m leftover b r o w n rice a n d o t h e r w h o l e grains c a n b e

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eaten as a h o t breakfast cereal. S i m p l y a d d water to leftover grains a n d reheat. C o r n o n the c o b , fresh a n d in season, c a n also b e eaten several times p e r week, without butter.

SOUPS S o u p s c o m p r i s e a b o u t five percent o f the standard m a c r o b i o t i c d i e t . For m o s t p e o p l e , that averages out to a b o u t o n e o r two c u p s or small bowls p e r day. A w i d e variety o f ingredients, i n c l u d i n g vegetables, grains, beans, sea vegetables, n o o dles, tofu, t e m p e h , a n d , occasionally, white-meat fish are w o n d e r f u l in soups. S o u p s are delicious w h e n m o d e r a t e l y seas o n e d with either miso, tamari soy sauce, sea salt, u m e b o s h i p l u m o r paste, o r o c c a s i o n a l ginger. S o u p s c a n b e m a d e thick a n d rich, o r as simple clear broths. Vegetable, g r a i n , o r b e a n stews c a n also b e enjoyed, while a variety o f garnishes, such as scallions, parsley, a n d nori sea vegetable m a y b e used to e n h a n c e the a p p e a r a n c e a n d flavor o f soups. L i g h t miso s o u p , with vegetables a n d w a k a m e o r k o m b u , is r e c o m m e n d e d daily — o n average, o n e small b o w l o r c u p per day. M u g i ( b a r l e y ) m i s o is the best for regular c o n s u m p t i o n , f o l l o w e d by soybean ( h a t c h o ) m i s o . A s e c o n d c u p or bowl o f s o u p m a y also b e e n j o y e d , preferably m i l d l y seasoned with tam a r i soy sauce o r sea salt. O t h e r healthful varieties o f s o u p include: B e a n a n d vegetable P u r e e d squash a n d soups o t h e r vegetable soups G r a i n a n d vegetable soups

C a n c e r - I n h i b i t i n g Properties Practically all o f the ingredients c o m m o n l y used in miso and o t h e r m a c r o b i o t i c soups have c a n c e r - i n h i b i t i n g properties. M i s o itself is m a d e f r o m naturally f e r m e n t e d soybeans a n d grains, w h i c h c o n t a i n fiber a n d h i g h levels o f protease inhibitors. M i s o s o u p frequently includes orange-yellow a n d green leafy vegetables, w h i c h are high in beta-carotene, as well as c a b b a g e , cauliflower, turnips, a n d other cruciferous vegeta-

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COLON CANCER

"Avoid Dying of Cancer" Back in 1982 when I was 75, I had been going to an internist every year for a complete physical check-up. This included a sigmoidoscope of the colon but, for some reason, did not include the Hemoccult II slide test, which checks the feces for blood. In March of 1982, several months after my last examination, I consulted my internist again regarding pain in the abdomen and he prescribed a tranquilizer for "gas." My guardian angel must have been looking out for me when I saw a newspaper write-up about a course entitled "Avoid Dying of Cancer—Now or Later" conducted once a year at Ohio State University. While it is attended primarily by approximately 300 medical and nursing students, senior citizens can attend without charge. Included in the course is voluntary testing of the feces for blood by the Hemoccult II slide method. In the course I learned that everyone over 50 years of age should have such a check once a year. The test can be done at home in privacy. My test was positive whereupon I had a barium enema that showed a tumor in the colon. It was removed without a colostomy. One year later, the results of a liver CAT scan prompted me to investigate the macrobiotic diet. I learned of it from a TV newscast that told how Dr. Anthony Sattilaro had picked up two hitchhikers and learned of the diet. I attended the Macrobiotic Way of Life Seminar in Boston to learn about cooking, home care, and macrobiotic principles. Since then I have attended four of the very beneficial macrobiotic summer conferences presented in the Berkshires. For a year after going on the diet, I was given a medical check-up every three months. Now I only have to go in once a year, With the support of my wife, Margaret, many changes were made in lifestyle, the food we purchase, the way it is prepared, how we eat, and in other aspects. I increased my amount of exercise. As a result, I.experienced weight control from a lowered fat intake. My cholesterol went from 219 to 137, and I feel physically and mentally more alert and good enough to take several trips a year. My CEA levels are well within the normal range and there is no sign of a recurrence of the cancer. Source. Correspondence with Cecil O. Dudley, Columbus, Ohio, August 1990.

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bles c o n t a i n i n g substances c a l l e d indoles. As discussed below, these substances are n o w c o n s i d e r e d to have a w i d e range o f a n t i - c a n c e r effects. Moreover, shiitake m u s h r o o m s , also n o t e d f o r their c a n c e r - i n h i b i t i n g properties (see b e l o w ) , are often a d d e d to m i s o s o u p , as are w a k a m e , k o m b u , a n d other sea vegetables that have also b e e n discovered to inhibit the develo p m e n t o f tumors. In 1981 Japan's N a t i o n a l C a n c e r Center reported that p e o p l e w h o eat m i s o s o u p daily are 33 percent less likely to d e v e l o p s t o m a c h c a n c e r a n d have 19 percent less c a n c e r at o t h e r sites than those w h o never eat miso soup. T h e 13-year study, involving a b o u t 2 6 5 , 0 0 0 m e n a n d w o m e n over 4 0 , also f o u n d that those w h o never ate miso s o u p h a d a 43 percent h i g h e r d e a t h rate f r o m c o r o n a r y heart disease than those w h o c o n s u m e d m i s o s o u p daily. T h o s e w h o abstained f r o m miso also h a d 29 p e r c e n t m o r e fatal strokes, 3.5 times m o r e deaths resulting f r o m high b l o o d pressure, a n d higher mortality f r o m all o t h e r causes.

General Guidelines M i s o is processed with natural sea salt, so use it in m o d e r a t i o n . M i s o s o u p s h o u l d have a m i l d flavor a n d n o t b e too salty. It c a n b e eaten o n c e a n d sometimes twice p e r day. C h a n g e the r e c i p e often. O t h e r soups — i n c l u d i n g grain, b e a n , a n d vegetab l e s o u p s — c a n also b e eaten for variety a n d e n j o y m e n t .

VEGETABLES R o u g h l y o n e quarter to o n e third (25 to 30 percent) o f daily intake c a n i n c l u d e vegetables. N a t u r e provides an incredible variety o f fresh l o c a l vegetables to c h o o s e f r o m . Available vegetables i n c l u d e : Regular Use A c o r n squash Bok choy Broccoli

H u b b a r d squash Jinenjo Kale

Foods That Promote Health Brussels sprouts Burdock Butternut squash Cabbage Carrots C a r r o t tops Cauliflower Chinese c a b b a g e C o l l a r d greens Daikon D a i k o n greens D a n d e l i o n greens D a n d e l i o n roots Hokkaido pumpkin

Leeks Lotus root M u s t a r d greens Onions Parsley Parsnip Pumpkin Radish Red cabbage Rutabaga Scallions Turnip T u r n i p greens Watercress

Occasional Use Celery Chives Coltsfoot Cucumber Endive Escarole G r e e n beans Green peas I c e b e r g lettuce Jerusalem artichoke Kohlrabi

Lambs-quarters Mushrooms Pattypan squash R o m a i n e lettuce Salsify Shiitake m u s h r o o m s Snap beans S n o w peas Sprouts S u m m e r squash Wax beans

Avoid (for O p t i m a l Health) Artichoke B a m b o o shoots Beets Curly d o c k Eggplant Fennel Ferns Ginseng Green/red pepper New Zealand spinach Okra

Plaintain Potato Purslane Shepherd's - purse Sorrel Spinach Sweet p o t a t o Swiss c h a r d Taro ( a l b i ) p o t a t o Tomato Yams Zucchini

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Vegetables c a n b e served in soups, or with grains, beans, o r sea vegetables. T h e y c a n also b e used in m a k i n g rice rolls ( h o m e m a d e sushi), served with n o o d l e s or pasta, c o o k e d with fish, o r served a l o n e . T h e most c o m m o n m e t h o d s for c o o k i n g vegetables i n c l u d e b o i l i n g , steaming, pressing, sauteing ( b o t h waterless a n d with o i l ) , a n d pickling. A variety o f natural seasonings, i n c l u d i n g miso, tamari soy sauce, sea salt, and b r o w n rice vinegar or u m e b o s h i vinegar are r e c o m m e n d e d in vegetable cookery. Vegetables f r o m tropical climates are not r e c o m m e n d e d for use in the temperate zones, neither are nightshade vegetables such as tomatoes, potatoes and e g g p l a n t . T h r e e to five vegetable side dishes c a n b e p r e p a r e d daily to ensure a d e q u a t e variety.

C a n c e r - I n h i b i t i n g Properties A w i d e range o f studies have shown that regular intake o f c o o k e d vegetables, especially leafy greens and orange-yellow vegetables, helps protect against cancer. Shiitake m u s h r o o m s , w h i c h are used often in miso a n d other soups a n d in a variety o f m a c r o b i o t i c dishes, have also b e e n n o t e d for their c a n c e r inhibiting properties. In 1970 Japanese scientists at the N a tional C a n c e r Center Research Institute reported that shiitake m u s h r o o m s h a d a strong anti-tumor effect. In experiments with m i c e , p o l y s a c c h a r i d e preparations f r o m various natural sources, i n c l u d i n g the shiitake m u s h r o o m c o m m o n l y available in Tokyo markets, m a r k e d l y inhibited the growth o f i n d u c e d sarcomas, resulting in almost c o m p l e t e regression o f tumors with n o a p p a r e n t toxicity. In studies c o n d u c t e d in 1960 by Dr. Kenneth C o c h o r a n o f the University o f M i c h i g a n , shiitake m u s h r o o m s were f o u n d to c o n t a i n a strong antiviral substance that strengthened i m m u n e response. Researchers n o w theorize that the shiitake m u s h r o o m stimulates the body's p r o d u c t i o n of interferon, an i m m u n e substance that counteracts viruses and cancer. C r u c i f e r o u s v e g e t a b l e s , i n c l u d i n g c a b b a g e , Brussels sprouts, b r o c c o l i , cauliflower, a n d turnips, are r e c o m m e n d e d for frequent o r daily use in the m a c r o b i o t i c diet. T h e s e vegetables are also r e c o g n i z e d for their c a n c e r - i n h i b i t i n g properties. In a study c o n d u c t e d in the 1970s by Dr. Saxon G r a h a m ,

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Naturally Sweet Vegetables Naturally sweet vegetables, such as cabbage, squash, carrots, onions, and parsnips, provide a readily available source of complex carbohydrates that can help reduce the symptoms of hypoglycemia, including fatigue, anxiety, depression, and an overpowering craving for sugar and other sweets. They may be eaten regularly in the diet, or taken in the more concentrated form of sweet vegetable drink. To prepare this special drink, cut equal amounts of carrots, squash (select those with an orange color on the inside), onions, and green cabbage into very fine pieces. Place the cut vegetables in a pot with four times as much water, cover, and bring to a boil. Reduce the flame to low and simmer for fifteen to twenty minutes. Remove from the stove and strain the liquid through a fine mesh strainer into a large glass jar. The leftover vegetable pieces can be used in soups, stews, or other dishes. The strained liquid—or "sweet vegetable drink—can be stored in the refrigerator for several days. One or two cups can be taken daily or several times per week depending on the severity of the condition. Sweet vegetable drink may be continued for a month or so or until the symptoms of hypoglycemia improve. To serve, heat in a saucepan until warm, or allow it to set for several minutes until it becomes room temperature.

c h a i m a n o f social a n d preventive m e d i c i n e at the State U n i versity o f N e w York, the diets o f 256 m e n with c a n c e r o f the c o l o n were c o m p a r e d to those o f 783 m e n w h o d i d n o t have cancer. T h e m e n w h o ate the most c a b b a g e , Brussels sprouts, b r o c c o l i , turnips, cauliflower, a n d o t h e r vegetables were f o u n d to have the lowest rates o f cancer. T h e researchers discovered that the m o r e o f these vegetables eaten, the greater the protective effect. A m o n g the vegetables studied, c a b b a g e was f o u n d to have the most beneficial effect: eating c a b b a g e m o r e than o n c e a week r e d u c e d the risk o f c o l o n c a n c e r by two-thirds. L e e W a t t e n b e r g , M . D . , o f the University o f M i n n e s o t a M e d i c a l S c h o o l investigated cruciferous vegetables a n d , in a 1978 article in Cancer Research, r e p o r t e d that they c o n t a i n e d

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c h e m i c a l s k n o w n as indoles. A l o n g with other m i n o r constituents, i n c l u d i n g c h l o r o p h y l l , carotenoids, dithiolthiones, a n d glucosinolates, indoles are believed to inhibit the various stages o f c a n c e r f o r m a t i o n . For e x a m p l e , researchers at Johns H o p k i n s University n o w consider dithiolthiones to b e potent a n t i - c a n c e r agents. A c c o r d i n g to Dr. W a t t e n b e r g , eating f o o d s h i g h in these substances strengthens the body's detoxific a t i o n system, o r ability to discharge toxic excess. E p i d e m i o l o g i c a l studies c o n d u c t e d in the United States, J a p a n , Israel, G r e e c e , a n d N o r w a y have shown that p e o p l e w h o eat a higher p r o p o r t i o n o f cruciferous vegetables have lower rates o f c o l o n cancer. T h e s e vegetables are also associated with lower rates o f l u n g , esophagus, larynx, prostate, bladder, and rectal cancer. B e t a - c a r o t e n e , a n d o t h e r c a r o t e n o i d pigments f o u n d in o r ange-yellow a n d d a r k leafy green vegetables, have also b e e n s h o w n to have c a n c e r - i n h i b i t i n g effects. A 1981 C h i c a g o study f o u n d that regular c o n s u m p t i o n o f f o o d s c o n t a i n i n g b e t a - c a r o t e n e (a precursor to vitamin A ) p r o t e c t e d against l u n g c a n cer. Over a p e r i o d o f 19 years, 1,954 m e n at a Western Electric p l a n t were m o n i t o r e d , a n d those w h o regularly ate carrots, b r o c c o l i , kale, Chinese c a b b a g e , a n d o t h e r carotener i c h f o o d s h a d significantly lower l u n g c a n c e r rates than d i d the controls. T h e study, p u b l i s h e d in The Lancet, reported that m e n with the lowest c o n s u m p t i o n o f beta-carotene foods h a d a seven times greater risk o f l u n g c a n c e r than m e n with the highest intakes. In the laboratory, b e t a - c a r o t e n e was f o u n d to prevent skin c a n c e r f r o m d e v e l o p i n g in animals exp o s e d to ultraviolet light, a n d to inhibit b o t h the f o r m a t i o n a n d g r o w t h o f tumors. Researchers have also identified other c a r o t e n o i d p i g m e n t s in these vegetables that are believed to inhibit the d e v e l o p m e n t o f cancer.

General Guidelines Vegetables in the " R e g u l a r Use" c o l u m n m a y b e eaten daily, while those in the " O c c a s i o n a l Use" c o l u m n m a y b e eaten o n c e o r twice p e r week o n average. In certain cases, especially w h e n a person feels weak o r has i m p a i r e d digestion, it m a y b e necessary to temporarily avoid the intake o f raw salad or vege-

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tables. Instead, dishes such as quickly b o i l e d ( b l a n c h e d ) salad, pressed salad, a n d s t e a m e d greens c a n b e eaten daily o r often. In n o r m a l c i r c u m s t a n c e s , a small a m o u n t o f h i g h quality sesame oil c a n b e used a b o u t three times p e r week in sauteing vegetables a n d o t h e r f o o d s ; however, w h e n a large v o l u m e o f high-fat a n i m a l f o o d s has b e e n recently c o n s u m e d , it m a y b e necessary to limit o r avoid the use o f oil f o r several m o n t h s until health improves.

BEANS Beans and their p r o d u c t s , i n c l u d i n g tofu, t e m p e h , natto, a n d others, c o m p r i s e a b o u t 5 to 10 p e r c e n t o f the s t a n d a r d m a c robiotic diet. A n y o f the following varieties m a y b e selected: Regular Use Azuki beans Bean products Black soybeans Chickpeas ( G a r b a n z o beans) Dried tofu (soybean c u r d that has b e e n naturally d r i e d )

Fresh tofu Lentils ( g r e e n ) Natto (fermented soybeans) Tempeh (fermented soybeans o r c o m b i n a t i o n o f soybeans a n d grains)

Occasional Use Black-eyed peas Black turtle beans Great n o r t h e r n beans Kidney beans M u n g beans

Navy beans Pinto beans Soybeans Split peas W h o l e d r i e d peas

Beans and b e a n p r o d u c t s are m o r e easily digested w h e n c o o k e d with a small v o l u m e o f seasonings such as sea salt, miso, or k o m b u sea vegetable. T h e y m a y also b e p r e p a r e d with vegetables, chestnuts, d r i e d apples, o r raisins, a n d o c c a sionally sweetened with grain sweeteners like barley m a l t a n d rice honey. Serve them in soups a n d side dishes, or with grains or sea vegetables.

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Cancer-Inhibiting Properties E p i d e m i o l o g i c a l studies indicate that regular c o n s u m p t i o n o f pulses (the e d i b l e seeds o f certain p o d - b e a r i n g plants), such as lentils, reduces risk o f cancer. In a d d i t i o n , soybeans, a m a j o r s o u r c e o f protein in the m a c r o b i o t i c diet, have b e e n sing l e d o u t as especially effective in r e d u c i n g tumors. As with w h o l e grains, protease inhibitors are the active ingredients in soybeans. L a b o r a t o r y tests show that a d d i n g soybeans and certain o t h e r beans a n d seeds c o n t a i n i n g these inhibitors to the diet prevents the d e v e l o p m e n t o f breast, s t o m a c h , c o l o n , liver, a n d skin t u m o r s . W h o l e soybeans and soy products, inc l u d i n g m i s o , tamari soy sauce, t o f u , t e m p e h , a n d natto, are staples o f the m a c r o b i o t i c diet.

General Guidelines Beans f r o m the " R e g u l a r Use" c o l u m n c a n b e eaten daily, as c a n t o f u , d r i e d t o f u , t e m p e h , a n d o t h e r b e a n products. T h o s e in the " O c c a s i o n a l Use" c o l u m n c a n b e eaten two o r three times p e r m o n t h , o n average. Beans are m o r e digestible w h e n c o o k e d with k o m b u sea vegetable.

SEA V E G E T A B L E S Sea vegetables p r o v i d e essential minerals a n d m a y b e used daily in c o o k i n g . A r a m e a n d hijiki m a k e w o n d e r f u l side dishes a n d c a n b e i n c l u d e d several times p e r week. W a k a m e a n d k o m b u c a n b e used daily in m i s o a n d other soups, in vegetable a n d b e a n dishes, o r in m a k i n g c o n d i m e n t s . Toasted nori is a g o o d source o f iron a n d is also r e c o m m e n d e d for daily o r regular use. A g a r - a g a r c a n b e used f r o m time to time in m a k i n g a natural jelled dessert k n o w n as kanten. Below is a list o f sea vegetables used in m a c r o b i o t i c c o o k i n g : R e g u l a r Use (daily) Kombu Toasted nori

Wakame

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Regular use (several times per week) Hijiki

Arame

Optional Use Agar-agar Dulse Irish moss Mekabu

Sea p a l m O t h e r traditionally used sea vegetables

Cancer-Inhibiting Properties M e d i c a l studies a n d case reports i n d i c a t e that sea vegetables c a n b e effective in e l i m i n a t i n g tumors. In 1974, in the Japanese Journal of Experimental Medicine, scientists stated that several varieties o f k o m b u (a c o m m o n sea vegetable eaten in Asia a n d in m a c r o b i o t i c diets) were effective in the treatment o f tumors. In three o f f o u r samples tested in the l a b , i n h i b i tion rates in m i c e with i m p l a n t e d c a n c e r o u s t u m o r s r a n g e d f r o m 89 to 95 p e r c e n t . T h e researchers r e p o r t e d , " T h e t u m o r underwent c o m p l e t e regression in m o r e than h a l f o f the m i c e o f e a c h treated g r o u p . " Similiar e x p e r i m e n t s , in w h i c h m i c e with leukemia were treated with sea vegetables, s h o w e d p r o m ising results. A 1986 screening o f sea vegetables f o r a n t i t u m o r activity f o u n d that nine o u t o f the eleven varieties studied inhibited tumors in animals. In 1984, m e d i c a l researcher Dr. Jane Teas a n d associates at the Harvard S c h o o l o f P u b l i c H e a l t h r e p o r t e d that a diet c o n taining 5 percent k o m b u significantly d e l a y e d the i n d u c e m e n t o f breast c a n c e r in e x p e r i m e n t a l animals. E x t r a p o l a t i n g these results to h u m a n subjects, the investigators c o n c l u d e d , "Seaweed m a y b e an i m p o r t a n t factor in e x p l a i n i n g the low rates o f certain types o f cancers in J a p a n . " Japanese w o m e n , whose diet n o r m a l l y includes a b o u t 5 p e r c e n t sea vegetables, have an i n c i d e n c e o f breast c a n c e r that is f r o m three to n i n e times lower than the rate a m o n g A m e r i c a n w o m e n , w h o s e diet does not n o r m a l l y i n c l u d e sea vegetables. Dr. Teas a n d researchers in J a p a n believe that a c h e m i c a l c a l l e d f u c o i d a n

The Macrobiotic Approach to Cancer

The Anti-Radiation Effects of Sea Vegetables Plants from the sea may protect against radioactivity. Medical doctors in Nagasaki who, after the atomic bombing in 1945, helped save their patients on a traditional diet of brown rice, miso soup, and sea vegetables attested to this. In addition, scientists at McGill University in Canada reported in the 1960s and 1970s that common edible sea vegetables contained a substance that selectively combined with radioactive strontium and helped eliminate it naturally from the body. The substance, sodium alginate, was prepared from kombu, kelp, and other brown sea vegetables found in Atlantic and Pacific coastal waters. "The evaluation of biological activity of different marine algae is important because of their practical significance in preventing absorption of radioactive products of atomic fission as well as in the use of possible natural decontaminators," the researchers concluded in an article in the Canadian Medical Association Journal.

m a y b e the m o s t p o t e n t a m o n g the various anticancer agents c o n t a i n e d in sea vegetables. Studies o f w a k a m e , c o m m o n l y used in miso s o u p and in o t h e r m a c r o b i o t i c dishes, have also revealed a n t i t u m o r activity. Scientists at the University o f Hawaii discovered that when injected into m i c e , d r i e d w a k a m e prevented and reversed l u n g cancer.

General Guidelines A small v o l u m e o f sea vegetables c a n b e eaten daily. O n e - h a l f to o n e sheet o f toasted nori c a n b e eaten in soups, in h o m e m a d e sushi o r rice balls, or as a garnish for other dishes. K o m b u a n d w a k a m e c a n b e used daily in miso and other soups a n d in p r e p a r i n g beans a n d other dishes. Side dishes m a d e f r o m a r a m e o r hijiki c a n b e p r e p a r e d two or three times

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per week. T h e sea vegetables in the " O p t i o n a l Use" c a t e g o r y c a n also b e i n c l u d e d f r o m t i m e to t i m e . WHITE-MEAT

FISH

Low-fat, w h i t e - m e a t fish c a n b e eaten o n o c c a s i o n to s u p p l e m e n t the f o o d s already listed. A m o u n t s eaten c a n vary, d e p e n d i n g u p o n your needs a n d desires, b u t generally, several times p e r week is sufficient. W h i t e - m e a t varieties that are lowest in fat a n d most easily digested are r e c o m m e n d e d for regular use. O c e a n Varieties Cod Flounder Haddock Halibut Herring O c e a n trout Perch

Scrod Shad Smelt Sole O t h e r varieties of white-meat o c e a n fish

Freshwater Varieties Bass Carp Catfish Pike

Trout Whitefish O t h e r varieties o f w h i t e m e a t , freshwater fish

Garnishes are especially i m p o r t a n t in b a l a n c i n g fish a n d seafood. R e c o m m e n d e d garnishes for persons in g o o d h e a l t h include: c h o p p e d scallions o r parsley, grated raw d a i k o n , g i n ger, radish, o r horseradish, green m u s t a r d paste ( w a s a b i ) , raw salad, and s h r e d d e d d a i k o n .

General Guidelines O v e r c o n s u m p t i o n o f fat a n d protein f r o m a n i m a l sources is a leading c o n t r i b u t o r to cancer. T h e r e f o r e , it is generally advisable to limit the intake o f low-fat, w h i t e - m e a t fish to o n c e a week until the c o n d i t i o n improves. A m o n g the r e c o m m e n d e d garnishes for fish, a t a b l e s p o o n f u l o r two o f g r a t e d raw daikon radish is preferred. S t e a m e d o r b o i l e d fish (as in fish

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s o u p ) is preferable to b r o i l e d , b a k e d , o r grilled fish. D e e p fried fish is best a v o i d e d . In certain cases, for e x a m p l e , foll o w i n g c h e m o t h e r a p y o r if a p e r s o n is e x p e r i e n c i n g weight loss d u e to illness, the r e c o m m e n d e d f r e q u e n c y o f w h i t e - m e a t fish c a n b e increased.

FRUIT In m o s t cases, fruit c a n b e e n j o y e d three or four times per week. Locally g r o w n o r temperate climate fruits are preferable, while t r o p i c a l fruits are n o t r e c o m m e n d e d for regular use by p e o p l e in t e m p e r a t e regions. B e l o w are varieties for c o n s u m p t i o n in temperate climates: R e g u l a r Use Apples Apricots Blackberries Cantaloupe Grapes Honeydew melon Lemons Mulberries Persimmon

Peaches Plums Raisins Raspberries Strawberries Tangerines Watermelon W i l d berries

To Avoid in a Temperate Climate Banana Dates Figs

Pineapple O t h e r tropical or semitropical fruits

General Guidelines In o r d e r to recover health, the intake o f simple sugars, i n c l u d i n g those in fruit, is best kept to a m i n i m u m . In general, until g o o d health is reestablished, it is best to eat fruit only to satisfy cravings. " T h e less the better" is a g o o d m a x i m to observe until health is restored. W h e n fruit is craved, a small serving o f n o r t h e r n fruit c o o k e d with a p i n c h o f sea salt c a n b e eaten.

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URETHRA/BLADDER CANCER

Prayer, Faith, and Macrobiotics My life embarked on a new path on July 1st, 1987, when the urologist, during a very painful examination, declared that he would have to take a biopsy at the hospital because my urethra contained a tumor he was sure was malignant. He advised me to go home and talk with my family, but to enter Baylor Hospital the following Monday at 6 A.M. My first reaction was disbelief, since I seemed so healthy, except for this nagging pressure on my bladder, and because no one in my entire family had ever had cancer. I thought the doctor was probably mistaken! My husband and I were both in shock! However, I soon felt a deep spiritual calm and assurance that God was in control and that He would direct our path. During the next few days, we talked and prayed with my five grown children and then with my husband's three, plus our sisters and brothers and their families. Comfort and support from close friends and family help so much when you are devastated. .On July 3rd, my husband and I had lunch at our favorite health food store, as we had so many times before. This time, from an open book rack, the book The Cancer Prevention Diet seemed to be leaping out to me. I took it and flipped through it, thinking that I would buy it in order to compare what the author had to say with our "healthy" diet of almost all raw foods. I also wanted to hear what the author had to say about cancer prevention. We had never heard of Michio Kushi or macrobiotics before. On Monday morning, July 6, the biopsy proved the doctor to be correct. The diagnosis was a Stage III carcinoma of the urethra that had spread to the bladder. The doctor explained that this was a very rare cancer and extremely lethal. He felt it was most important to proceed quickly with all that was medically possible for the condition. First, he set me up with the head radiologist, who decided that a radium implant—the maximum for seven days—would be done on July 8. During my stay at Baylor Hospital, everyone was caring and efficient, but I was so sick with intense pain and nausea. Pain medication provided only temporary relief. On July 17th, my radiologist removed the implants and inserted a new catheter that remained in place for the next several weeks. After I left the hospital, the doctor checked me weekly and showed concern when, after six weeks, my strength had not returned. He and my urologist started planning and pressing me to have radical surgery by the following month.

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I explained to the doctors that I was following a wonderful macrobiotic diet, but their reaction was that I was "too intelligent to believe that a diet or food had anything to do with cancer remission." Meanwhile, my husband found a macrobiotic center in Dallas and took cooking classes and bought supplies and books describing macrobiotic cancer recoveries. Thankfully, my husband, J.R., had always liked to cook and had been something of a "health nut." So we embarked together on this new way of cooking, eating, and learning. So It was only natural that I desired to go to Boston to meet with Michio Kushi. We called the Kushi Foundation and were able to meet with him on August 23. I was still quite weak and the united message from most of my famliy and friends was to "put myself in the doctors' hands, since they know best." During our meeting, Mr. Kushi was cautiously optimistic. He felt that I would improve if I followed the macrobiotic recommendations, and he suggested modifications in my diet along with home-care preparations. He recommended walking for a halfhour each day, and suggested that I sing a happy song every day to keep my spirits up. He also emphasized chewing each mouthful at least fifty times. Upon returning to Dallas, we followed Mr. Kushi's suggestions to the letter. We decided on our own to delay the surgery and see how things went. Gradually, my health and strength returned, and each visit to the doctor confirmed that the tumor was shrinking! In October, my doctor presented my case before the Dallas Board of Urologists. He felt that additional medical opinions would convince me of the urgency and necessity of radical surgery. I told him I appreciated his concern. Shortly afterward, he called to report that all the doctors were of the opinion that surgery was critical to save my life, and that it must take place before December or else it would be too late. The reason I was so reluctant to have radical surgery was that it involved approximately sixteen hours of surgery, and seemingly onefourth of my body would be cut out. Even with all this, my chances of surviving five years or longer were slim, and I was as concerned with the quality of life as I was with the quantity of years. Early in November, we again went to see Mr. Kushi. He was delighted with my progress and was very optimistic about the chances for recovery. Again, we went home and continued very strictly on our healing diet. We prayed every step of the way, and I also walked two miles daily and laughed and sang. I did not call the doctor again, for he advised me not to until I had agreed to have surgery. By the following June (1988), after returning home from

Foods That Promote Health

Florida, I went to see the doctor. He was glad to see me and surprised to see how well and radiant I was. After conducting a cystoscopy, CAT scans, x-rays, and blood work, he exclaimed that he was shocked and amazed that all the tests were clear—for now! He also said that my case would go into medical books, because no one with this condition had ever lived this long without radical surgery following the radium implant. I asked if he were just a little curious about what I had been doing during this time, but he just smiled and said, "Barbara, your body reacted extremely well to the radium implant, and I know that you have great faith, but for sure, it is not that health diet you are on." Upon leaving the doctor's office, J.R. and I were so excited that we jumped for joy and praised the Lord! There was rejoicing everywhere and with everyone. At a meeting of our macrobiotic group, everyone stood up and applauded and hugged us. The members of our church, as well as our family and friends who had prayed so faithfully for my healing, all rejoiced and shed many tears of thankfulness with us. Since 1988, we have attended the annual Macrobiotic Summer Conference held in the Berkshire Mountains of Massachusetts. I have told my story in front of a large audience several times. A number of people with cancer who were attending the Conference told me that my story encouraged and inspired them. These experiences have been overwhelming, and since that time, telling my story to encourage others has become my ministry. In 1988, we started a cancer support group, the Lifeline, in order to help others. We started with only four people, and then it quickly grew to ten, and then twenty-five, and beyond! In April 1990, I told my story on a television show in Atlanta. Before going to Atlanta, I went to the doctor for an exam. He completed a cystoscopy and was amazed that the walls of my bladder were soft and pliable rather than rigid because of scar tissue. He said he saw no need for any further tests because it was clear that I had recovered. He stated that I was a "medical miracle." In conclusion, the last three years have been some of the best years of my life. I feel deepest gratitude toward everyone and everything that contributed to my recovery: Michio Kushi, my expert doctors, the nutritionally balanced macrobiotic diet, physical exercise, and most importantly, the prayers and faith of my family and friends. Source: Correspondence with Barbara Lee, January 1991. Copyright © Barbara Lee. Reprinted with permission.

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If fresh fruit is craved d u r i n g the summer, a small v o l u m e c a n b e eaten with a p i n c h o f sea salt sprinkled o n it. T h e intake o f raw fruit is best kept to a m i n i m u m .

PICKLES Pickles c a n dishes. T h e y rieties—such prepackaged pickles - c a n

b e eaten frequently as a s u p p l e m e n t to m a i n stimulate appetite a n d h e l p digestion. S o m e vaas p i c k l e d d a i k o n , o r takuan — c a n b e b o u g h t in natural f o o d stores. Others —such as quick b e p r e p a r e d at h o m e . R e g u l a r Use

A m a z a k e pickles Brine pickles Miso pickles Pressed pickles

R i c e b r a n pickles Sauerkraut Takuan pickles Tamari soy sauce pickles

Avoid (for Optimal Health) Dill pickles Garlic pickles H e r b pickles

S p i c e d pickles V i n e g a r pickles

General Guidelines O n e t a b l e s p o o n f u l o f naturally processed, non^spicy pickles c a n b e eaten daily. If pickles have a strong salty flavor, rinse t h e m quickly u n d e r c o l d water before eating. SEEDS A N D N U T S Seeds a n d nuts c a n b e eaten f r o m time to time as snacks and garnishes. T h e y can b e roasted with or without sea salt, sweete n e d with barley or rice m a l t , o r seasoned with tamari soy s a u c e . Seeds and nuts c a n b e g r o u n d into butter, shaved and served as a t o p p i n g or garnish, or used as an ingredient in various dishes, i n c l u d i n g dessert. Below are varieties that can b e used:

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Foods That Promote Health Regular Use Almonds B l a c k a n d white sesame seeds Chestnuts Filberts Peanuts

Pecans Pine nuts P u m p k i n seeds Small Spanish nuts Squash seeds Sunflower seeds Walnuts

Infrequent U s e Brazil nuts Cashews

M a c a d a m i a nuts Others

General Guidelines W i t h the e x c e p t i o n o f chestnuts, nuts are high in oils a n d fats. T h e r e f o r e , it is better to m i n i m i z e o r avoid eating t h e m until health is restored. Chestnuts, however, c a n b e eaten f r o m t i m e to time for a naturally sweet taste. U p to a c u p a n d a h a l f o f lightly roasted, unsalted seeds c a n b e eaten p e r week. S u n flower seeds are best eaten o n l y d u r i n g the s u m m e r m o n t h s and not until health is restored.

SNACKS A variety o f natural snacks m a y b e enjoyed f r o m t i m e to time, i n c l u d i n g those m a d e f r o m w h o l e grains, like cookies, b r e a d , puffed cereals, m o c h i (cakes m a d e o f p o u n d e d sweet b r o w n rice), rice cakes, rice balls, a n d h o m e m a d e sushi. Lightly roasted nuts a n d seeds m a y also b e eaten as snacks. T h e following natural snacks are fine for regular use: Leftovers Mochi Noodles Popcorn (homemade and unbuttered) Puffed w h o l e cereal grains

R i c e balls R i c e cakes Seeds Sushi ( m a d e at h o m e without sugar, seasoning, or MSG) Steamed sourdough bread

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The Balance of Natural Flavors The naturally sweet taste of whole grains, beans, vegetables such as carrots, squash, and cabbage, sea vegetables, and other whole foods is the most important of natural flavors. Natural sweetness is derived from complex carbohydrates, which make up our primary nutritional requirement, and is the hub around which the other tastes revolve. It is usually the predominant flavor at each meal, while other flavors can be used for variety or to highlight and bring forth the natural sweetness of your dishes. In the table below, we present the most common sources for the five primary tastes.

Flavor

Primary Sources

Naturally sweet

Whole grains, beans, naturally sweet vegetables (e.g., cabbage, squash, carrots, onions) Naturally fermented foods (e.g., umeboshi plum, brown rice and umeboshi vinegar, pickled vegetables, sauerkraut) Green leafy vegetables (e.g., mustard greens, dandelion greens, watercress), burdock, roasted condiments Raw chopped scallions, ginger, grated raw daikon Sea salt, including condiments and seasonings such as miso, tamari soy sauce, gomashio, umeboshi plum, tekka, and others processed with sea salt

Sour

Bitter

Spicy Salty

If the supplemental tastes (sour, bitter, spicy, and salty) are used too strongly—by adding too much miso, tamari, or sea salt to foods, for example, or by using too many salty condiments—the patient may begin to crave the artifically sweet taste of refined and other simple sugars. This craving will make it more difficult for the patient to comfortably stay within the guidelines of macrobiotics. For maximum health and enjoyment, therefore, try to emphasize the gentle, natural sweetness of whole natural foods at every meal and use the other flavors in moderation.

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Foods That Promote Health General Guidelines

Snacks that have a d r y i n g o r tightening effect o n the b o d y such as p o p c o r n , p u f f e d cereals, o r rice cakes, are best eaten in m o d e r a t i o n . O t h e r snacks c a n b e e n j o y e d as desired. H o w ever, avoid snacking for 2V2 to 3 hours b e f o r e sleeping.

CONDIMENTS A variety o f c o n d i m e n t s m a y b e used, s o m e daily a n d others o c casionally. Small a m o u n t s c a n b e sprinkled o n f o o d s to adjust taste a n d nutritional value, a n d to stimulate a p p e t i t e . T h e y c a n b e used o n grains, soups, vegetables, beans, a n d s o m e t i m e s desserts. T h e m o s t frequently used varieties i n c l u d e : R e g u l a r Use G o m a s h i o (roasted sesame seeds a n d sea salt) Tekka (a special c o n d i m e n t m a d e with soybean miso, sesame oil, b u r d o c k , lotus root, carrots, a n d g i n g e r )

G r e e n nori flakes Sea vegetable p o w d e r s (with o r w i t h o u t roasted sesame seeds) U m e b o s h i (salty, pickled plums)

Occasional Use C o o k e d miso with scallions or o n i o n s C o o k e d nori c o n d i m e n t Roasted a n d c h o p p e d shiso (pickled beefsteak p l a n t ) leaves

Roasted sesame seeds Shio k o m b u ( k o m b u c o o k e d with tamari a n d water) Umeboshi or brown rice vinegar

General Guidelines " R e g u l a r Use" c o n d i m e n t s c a n b e kept o n the table a n d a d d e d to w h o l e grain a n d other dishes as desired. G o m a s h i o (sesame salt) and roasted sea vegetable p o w d e r s c a n b e sprinkled o n dishes as you w o u l d salt a n d p e p p e r . A b o u t o n e tea-

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s p o o n f u l o f these sprinkled c o n d i m e n t s c a n b e used daily. Tekka is a stronger c o n d i m e n t a n d is best used moderately, a b o u t a teaspoonful o r so per week, o n average. Two o r three u m e b o s h i p l u m s c a n b e eaten p e r week a l o n g with grains or o t h e r dishes. " O c c a s i o n a l Use" c o n d i m e n t s c a n b e used a b o u t t w o o r three times p e r week if desired for variety. C o n d i m e n t s that i n c l u d e sea salt are best used in m o d e r a t i o n .

SEASONINGS It is better to avoid strong spicy seasonings such as curry, hot p e p p e r , a n d others, a n d to use those w h i c h are naturally p r o cessed f r o m vegetable p r o d u c t s o r natural sea salt, and w h i c h have b e e n used as a part o f traditional diets. A list o f seasonings r e c o m m e n d e d in the standard m a c r o b i o t i c diet is presented b e l o w : R e g u l a r Use Miso ( f e r m e n t e d s o y b e a n a n d grain paste, i . e . , rice, barley, s o y b e a n , sesame, a n d other misos)

Soy sauce Tamari soy sauce ( f e r m e n t e d soybean a n d grain sauce) U n r e f i n e d sea salt

O c c a s i o n a l Use B r o w n rice a n d u m e b o s h i vinegar Garlic G r a t e d d a i k o n , radish, and ginger Lemon

Mirin ( f e r m e n t e d sweet b r o w n rice l i q u i d ) Sesame a n d c o r n oil U m e b o s h i p l u m a n d paste O t h e r traditional natural seasonings

Avoid (for Optimal Health) Commercial seasonings Irradiated spices a n d herbs

Stimulant a n d a r o m a t i c spices a n d herbs

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General Guidelines In general, use seasonings in m o d e r a t i o n . Dishes s h o u l d have a m i l d , n o t salty, flavor. A m o d e r a t e a m o u n t o f " R e g u l a r Use" seasonings c a n b e used daily in c o o k i n g ; those in the " O c c a sional Use" c o l u m n c a n b e used several times p e r w e e k f o r variety. M i r i n , w h i c h c o n t a i n s a small a m o u n t o f a l c o h o l , is best avoided temporarily by those seeking to i m p r o v e their h e a l t h . Raw garlic is best a v o i d e d .

SWEETS T h e naturally sweet flavor o f c o o k e d vegetables c a n b e featured daily for o p t i m a l health. I n c l u d e o n e o r several o f the vegetables listed b e l o w : Cabbage Carrots Daikon Onions Parsnips

Pumpkin Squash Sweet vegetable drink or j a m

In a d d i t i o n , a small a m o u n t o f c o n c e n t r a t e d sweeteners m a d e f r o m w h o l e cereal grains m a y b e i n c l u d e d w h e n d e sired. Dried chestnuts, w h i c h also i m p a r t a sweet flavor, m a y also b e i n c l u d e d o n o c c a s i o n , a l o n g with o c c a s i o n a l a p p l e j u i c e o r cider. A d d i t i o n a l natural sweeteners i n c l u d e :

Amazake Barley m a l t B r o w n rice syrup

Chestnuts ( c o o k e d ) Hot apple cider Hot apple juice

General Guidelines T h e best quality sweets are those derived f r o m the c o m p l e x carbohydrates in w h o l e grains a n d naturally sweet vegetables, a n d foods such as chestnuts. Naturally sweet vegetables c a n b e i n c l u d e d in various dishes o n a daily basis. In a d d i t i o n , sweet vegetable drink (see inset p a g e 127) c a n also b e used

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daily o r often to relieve the craving for sweets. A small a m o u n t o f c o n c e n t r a t e d sweeteners, i n c l u d i n g grain syrups, amazake, a n d a p p l e j u i c e , c a n b e used o n o c c a s i o n to relieve the craving for sweets.

4

BEVERAGES A variety o f beverages m a y b e c o n s u m e d daily or occasionally. A m o u n t s c a n vary a c c o r d i n g to weather conditions and e a c h person's needs. T h e beverages listed b e l o w c a n b e used to c o m f o r t a b l y satisfy the desire for l i q u i d .

Regular Use B a n c h a stem tea B a n c h a twig tea (kukicha) H i g h - q u a l i t y natural well water

Natural spring water (suitable for daily use) Roasted b r o w n rice o r barley tea

Occasional Use D a n d e l i o n tea Freshly squeezed carrot j u i c e (if desired, a b o u t two c u p s per week)

Grain coffee ( 1 0 0 percent roasted cereal grains) K o m b u tea M u tea Sweet vegetable b r o t h U m e b o s h i tea

Infrequent Use Beer (natural quality) Green leaf tea G r e e n m a g m a (barley green juice) N o r t h e r n climate fruit j u i c e

Sake (fermented rice wine, without chemicals o r sugar) Soymilk Vegetable j u i c e W i n e (natural quality)

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Foods That Promote Health Avoid (for Optimal Health) A r o m a t i c h e r b a l teas Chemically colored tea C h e m i c a l l y processed beverages Coffee C o l d or i c e d drinks Distilled water

Hard liquor Mineral water a n d all b u b b l i n g waters Stimulant beverages S u g a r e d drinks T a p water T r o p i c a l fruit juices

General Guidelines Beverages in the " R e g u l a r Use" c o l u m n c a n b e e n j o y e d o n a daily basis, while those in the " O c c a s i o n a l Use" c o l u m n c a n b e enjoyed two or three times p e r week. T h o s e suggested for i n f r e q u e n t use are best a v o i d e d u n t i l h e a l t h b e c o m e s normal.

PROPER

COOKING

M a c r o b i o t i c c o o k i n g is q u i c k a n d simple o n c e a few basic techniques — h o w to use a pressure cooker, wash a n d c u t v e g e tables, and h o w to p l a n m e n u s to ensure a d e q u a t e taste a n d variety—are mastered. Before you learn the basics, however, it is easy to m a k e mistakes. T h i s is especially true w h e n getting started, since m a n y o f the f o o d s a n d c o o k i n g m e t h o d s are often new a n d unfamiliar. However, y o u will d e v e l o p p r o f i c i e n c y in this skill — as in any o t h e r — o n c e you b e c o m e familiar with the ingredients a n d m e t h o d s used in m a c r o b i o t i c c o o k i n g . Recipes a n d c o o k b o o k s are, o f course, h e l p f u l , b u t the best way to learn a b o u t m a c r o b i o t i c c o o k i n g is to attend classes where you c a n actually see the f o o d s p r e p a r e d a n d c a n taste t h e m . Most introductory m a c r o b i o t i c c o o k i n g classes are p r e sented in a series o f six to eight sessions, a n d will show y o u h o w to d o i m p o r t a n t things like wash a n d soak f o o d s , c u t vegetables, puree miso for soup, a n d c o m b i n e ingredients in c o m p l e t e meals. A d v i c e o n m e n u p l a n n i n g , setting u p y o u r

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Cookbooks Can Help There are a number of books that may prove helpful in learning about the principles and practices of macrobiotics. For home study, the following cookbooks are especially recommended: • Adeline Kushi's Complete Guide to Macrobiotic Cooking, by Aveline Kushi with Alex Jack, Warner Books, 1985. • Aveline Kushi's Introducing Macrobiotic Cooking, by Aveline Kushi with Wendy Esko, Japan Publications, 1987. • Aveline Kushi's Wonderful World of Salads, by Aveline Kushi and Wendy Esko, Japan Publications, 1989. • The Changing Seasons Macrobiotic Cookbook, by Aveline Kushi and Wendy Esko, Avery Publishing Group, 1985. • The Good Morning Macrobiotic Breakfast Book, by Aveline Kushi and Wendy Esko, Avery Publishing Group, 1991. • The Macrobiotic Cancer Prevention Cookbook, by Aveline Kushi with Wendy Esko, Avery Publishing Group, 1988. • Macrobiotic Cooking for Everyone, by Edward and Wendy Esko, Japan Publications, 1980. • The New Pasta Cuisine: Low-Fat Noodle and Pasta Dishes From Around the World, by Aveline Kushi and Wendy Esko, Japan Publications, 1991. • The Quick and Natural Macrobiotic Cookbook, by Aveline Kushi and Wendy Esko, Contemporary Books, 1989.

k i t c h e n , a n d s h o p p i n g for high-quality f o o d s is usually p r o v i d e d as well. Weekly dinners, w h i c h m a n y m a c r o b i o t i c centers sponsor, are also h e l p f u l , as they offer y o u the c h a n c e to see a n d taste a b a l a n c e d m e a l a n d to talk to o t h e r p e o p l e a b o u t m a c r o b i o t i c s in a relaxed a n d supportive setting. S o m e p r o g r a m s , such as the M a c r o b i o t i c Residential S e m i n a r presented by the Kushi Institute in the Berkshires, offer a c o m b i n a t i o n o f meals and h a n d s - o n c o o k i n g training. Programs that offer h a n d s - o n g u i d a n c e are the best for learning to c o o k properly.

7 Recovery and Beyond

W h e n we c o m e to analyze the c o n c e p t i o n o f disease in society or in the individual, it evidently m e a n s loss of unity. Health, therefore, should m e a n unity, a n d it is c u rious that the history o f the w o r d entirely c o r r o b o r a t e s this idea. T h e words health, w h o l e , holy are f r o m the same stock; a n d they indicate that far b a c k in the past those w h o created this g r o u p o f words h a d a c o n c e p t i o n o f health very different f r o m ours. Edward Carpenter Civilization: Its Cause and Cure T h e m a n y e x c e p t i o n a l c a n c e r patients I have m e t over the years all share a variety o f c o m m o n factors that a i d e d t h e m in recovery. In this, o u r c o n c l u d i n g chapter, we l o o k at the m a i n features shared by these e x c e p t i o n a l patients, a n d discuss the new dimensions o f health that c o m e f r o m living in h a r m o n y with nature.

UNDERSTANDING AND SENSITIVITY Most exceptional c a n c e r patients are w e l l - i n f o r m e d a b o u t their illness a n d the o p t i o n s available to t h e m . T h e y a d o p t 147

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m a c r o b i o t i c s freely a n d wholeheartedly after reviewing the evi d e n c e a n d arriving at their o w n conclusions. B a c k e d by their o w n k n o w l e d g e a n d awareness, they b e c o m e active participants in creating health. C h a n g i n g previous dietary a n d lifestyle habits requires p a tience, sensitivity, a n d u n d e r s t a n d i n g . It is i m p o r t a n t for s o m e o n e with a serious illness to practice the m a c r o b i o t i c guidelines accurately. T h i s requires putting forth effort to study a n d master the principles o f m a c r o b i o t i c s , along with basic c o o k i n g , in o r d e r to understand why f o o d is i m p o r t a n t a n d h o w it affects o u r health. T h e patient needs to b e c a u t i o u s — i n the sense o f avoiding u n b a l a n c e d f o o d s that i m p e d e r e c o v e r y — b u t n o t rigid o r narrow. Eating the full range o f f o o d s within the guidelines o f m a c r o b i o t i c s helps maintain the necessary flexibility, as d o e s using a w i d e range o f c o o k i n g methods. C r e a t i n g varied a n d b a l a n c e d meals is, o f course, an i m m e diate priority for the sick person a n d his family. It is i m p o r tant for the patient to have e n o u g h variety to maintain interest a n d enthusiasm, a n d to satisfy nutritional requirements. F o o d s h o u l d b e enjoyable, a n d by focusing o n the addition a n d discovery o f new foods, rather than o n the omission o f o l d ones, the p r a c t i c e o f m a c r o b i o t i c s b e c o m e s an exciting adventure a n d c o n t i n u o u s learning process.

SPIRITUAL

AWARENESS

E x c e p t i o n a l c a n c e r patients are genuinely grateful for their illness a n d what it has to teach t h e m . T h e y d o n o t c o m p l a i n a n d b l a m e others, b u t l o o k within themselves for the source o f their troubles. T h e y realize the shortcomings o f their past way o f eating a n d living a n d are h a p p y to m a k e a fresh start and c h a n g e . Such p e o p l e often have a d e e p faith in something larger than themselves, such as G o d , nature, or the universe, a n d they e x p e r i e n c e the c o m i n g o f m a c r o b i o t i c s into their lives as an expression o f that faith. As their health improves, they g r o w closer to their original religious heritage, and their a p p r e c i a t i o n o f o t h e r spiritual traditions deepens. After heali n g themselves, such p e o p l e often g o o n to help m a n y others.

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L o o k i n g b a c k o n their illness, they often say that c a n c e r was o n e o f the best things that ever h a p p e n e d to t h e m b e c a u s e o f the c h a n g e s it b r o u g h t in their u n d e r s t a n d i n g o f life. Difficulty a n d suffering c a n also strengthen o u r spiritual capacities. People w h o have e x p e r i e n c e d the full r a n g e o f p a i n a n d fear a n d w h o truly w a n t to b e free f r o m suffering readily e m b r a c e the diet. T h e y have tried m a n y different s y m p t o m a t i c a p p r o a c h e s a n d have b e e n d i s a p p o i n t e d . T h e y are n o w ready to give u p their defensive way o f life, their s t u b bornness, a n d their rigidity to find f r e e d o m a n d regain their health. T h e y have d e v e l o p e d the ability to self-reflect a n d have e m b a r k e d o n a personal search for health a n d t r u t h . W h e n they discover the unifying p r i n c i p l e o f yin a n d y a n g , they learn h o w to transmute sickness i n t o health a n d sorrow into joy.

WILL AND

DETERMINATION

People w h o have c a n c e r a n d still retain their cheerfulness, h u mor, a n d will to live also have a h i g h l i k e l i h o o d o f success. T h e s e p e o p l e usually have very strong native constitutions that they inherited f r o m parents a n d ancestors w h o ate grains a n d vegetables as a m a j o r p o r t i o n o f their diet. T h i s shows u p in such features as a large h e a d , firm b o n e structure ( e s p e cially in m e n ) , steady well-focused eyes, p r o p o r t i o n a t e l y large hands, and large ears that lie flat against the side o f the h e a d a n d have l o n g , d e t a c h e d lobes. Even t h o u g h such persons spoiled their health in later life, they have reservoirs o f strength f r o m their e m b r y o l o g i c a l d e v e l o p m e n t a n d early c h i l d h o o d . T h e y also have a f o u n d a t i o n o f c o m m o n sense a n d a p p r e c i a t i o n , w h i c h they have lately f o r g o t t e n . T h e y o n l y n e e d to b e r e m i n d e d . If a person with a strong will feels powerless in the f a c e o f disease, he or she m a y react with a n g e r a n d hostility. Studies have shown that s o m e l o n g - t e r m survivors o f breast cancer, f o r e x a m p l e , evidence a greater d e g r e e o f " f i g h t i n g spirit," a n d have higher scores for hostility a n d o t h e r negative feelings than short-term survivors. A l o n g with h a v i n g m o r e negative attitudes toward their cancer, they often have a p o o r e r attitude toward their d o c t o r s . T h e s e strong e m o t i o n s , as in all o f

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BRAIN TUMOR

A New Education "John, do you think she'll make it." "No, because she has handed this over to you. She is letting you take care of it." This conversation occurred one morning in February 1987 when my husband, David, and our host, John Carter, were driving me to a macrobiotic seminar in Brookline, Massachusetts. I was supposed to be asleep in the back seat. David was asking John what my chances were of recovering from a fast-growing brain tumor. David answered John by saying, "I don't understand that. She has always been an independent person, in fact, too independent." I realized right then that I had to take over! No more would the doctors or David direct my life; no more would I feel like a bump on a log when David and the doctors discussed my case. I would take charge. In August of 1986, everything was wonderful. I had just turned thirty-seven and was thoroughly enjoying life. I loved everything about it and was having a wonderful time. And then the bottom fell out. After a grand mal seizure that sent me sprawling onto an asphalt tennis court, many, many tests in two hospitals, and two surgeries, I was diagnosed as having a grade 3 anaplastic astrocytoma. This is a fast-growing inoperative brain tumor. At that time it was about the size of a small grapefruit. Tumor. . . T u m o r . . . the name kept jumping out at me like a 3-D movie, visible—but untouchable. Through all of the discussions of the abnormality, tumor or cancer had never been a possibility in my mind. The reality hit home when I was asked to visit a "tumor center" for discussion of possible treatments for my brain tumor—my cancer. To say that the discovery that I had cancer was an earthshaking experience is an understatement. I think the impact of the diagnosis caused me, one night soon after, to experience a series of physical jolts: nausea, vomiting, and numbness in my right leg. The emotional trauma was something that I was not accustomed to. I've always been a contented, happy person, able to see the bright side of things, even while "bitching." I could find contentment sitting on a rock at Smith Lake or dancing in my husband's arms in romantic places like Bermuda. I had always enjoyed life, living by my own decisions—until now.

Recovery and Beyond

The doctors said it was bad . . . would never go away—chemotherapy could hopefully only slow its growth—was close to motor area . . . would lose motor control. . . wheelchair in future . . . six to eighteen months to live . . . downhill all the way. It was worse than a Freddie Kruger nightmare. I couldn't wake up. It did not belong there. I wanted it gone. When my aunt from New Orleans suggested macrobiotics, I had no idea what she was talking about and the idea that food could make a malignancy go away was absurd. But when you have no alternative and a strong desire to live, you do whatever you can. So, I read Recalled By Life by Anthony Sattilaro, as my aunt suggested, and later read Recovery by Elaine Nussbaum. Elaine was a housewife like me but in much worse shape. I reasoned that if she could recover, I could, too. It did not matter that I lived in a small town in northeast Mississippi and knew no one who had even heard of macrobiotics at that time. Before jumping right in, though, I decided I would give the American Cancer Society hotline a final check to see if there were anything else I could do. At this point I had had six-thousand RADs and two treatments of chemo (PCNU). At least five more treatments were scheduled. The hotline volunteer answered, "Nothing. Good luck." The line went dead. Through clenched teeth my reply was, "We'll see about that!" Three days later, January 17, 1987, I was on my way to the Macrobiotic Learning Center in Brookline, Massachusetts. This beginner course was given in a home that to me, a Mississippi native, seemed damp and chilly. I had trouble understanding the various foreign teachers and the fast-talking Yankee instructors, and, of course, they couldn't understand my Southern accent. The ingredients for the meals could have come from another planet, and I had trouble eating and enjoying the food. At that time I was on many antiseizure pills and my thinking was clouded, to say the least. Luckily, I had taken my camcorder and taped everything, because trying to absorb everything sent me to bed with a headache each night. In short, this was not a pleasant experience, but I would not go back to Mississippi and say that. This was my chance to live and I was going to take it. Looking back now, I am able to realize how much I absorbed, and I credit much of my success to that program. I learned not only the proper way to cook, but also exercises, massage, home remedies, and the power of positive thinking. So back to Columbus, Mississippi, I went, ready to get u n d e r

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way with my new macrobiotic life. After unpacking all the videos I'd made and the books and tapes I'd purchased, I was ready to begin. I was quick to learn that cooking alone was quite different from having an ever-ready teacher plus six other students in the kitchen. I started my first solo macro meal at 3 PM. I finished a little after 8 PM., at which time I was too exhausted to eat! Another turning point came when I returned to Boston in February to see Michio Kushi. It was then that I overheard the conversation mentioned at the start of this article. Taking charge meant that I was going to stop taking chemotherapy and that I was going to get off the nine antiseizure pills and tachycardia medicine I was supposed to take for the rest of my life. I had to tell the neuro-oncologist and my husband, David, about my decision to discontinue the chemo. The antiseizure medication had to be gradually decreased and I didn't want to tell them until I had been off it and the tachycardia pills for a month. This took a year and when I told them what I had done, they had a fit. But all's been well. Well—almost all: That first winter, my mind was so drugged that I couldn't get from the cookbook to the stove without forgetting what to do. I kept feeling worse and worse and colder and colder. But I said I'd try it for six months, and six months it was going to be. From somewhere came the idea of hiring a macrobiotic cook. After numerous calls to John Carter and reference checks, Dawn Gilmour arrived from Boston, and some of the food actually started tasting good! Dawn gave me some concoctions I'd read about but never tried. One, a simple drink made with heated apple juice and diluted kuzu, had a wonderful calming effect. Dawn was a normal person with hopes, dreams, and fears like the rest of us, which meant I could identify with her and, at the same time, learn from her. The only regret I have is that during the week Dawn was with me, I would get terribly tired during meal preparation and would end up taking a nap. I don't know if this was a defense mechanism or what, but thank the Lord for Mamie. Mamie was a wonderful woman who I'm sure was sent to me from God. In fact before she came to work for us, I was in a "dither" getting ready for Dawn's arrival and, as always, was running out of time and energy. As I stood in our breakfast room I said, "Lord, what am I going to do?" Mamie rang the doorbell to introduce herself to me. (I had

Recovery and Beyond

hired her a few days earlier, sight unseen.) She had been on the way to town and had just decided to stop. I promptly hugged her and started crying. She then came into the house in her "town clothes" and helped me prepare for Dawn. Of course, Mamie was there for Dawn's teaching and absorbed it all. Mamie had a superb memory and was a wonderful cook. She also was like a mother to me; she would make me sit down and plan the day's menu, making sure I was eating all I was supposed to and getting the rest I needed. I truly do not know what I would have done without her guidance and persistence. Macrobiotics was a challenge for me. Slowly, through training by the experts and experimenting on my own, I learned that I could make delicious meals that would enable me to enjoy the food while my body was healing itself. I stopped the chemotherapy after the third treatment and began a full-time holistic regime to heal my body and soul. A verse from Ephesians in the Bible became my motto: "Now unto Him that is able to do exceedingly abundantly above all that we ask or think, according to the power that worketh in us." God had given me the power to take charge of my life again and to make myself well. Besides prayer and macrobiotics, I used imaging. I also used a video tape and a subliminal cassette that both constantly told me the tumor was decreasing. In my bedroom, I kept a drawing of the tumor that showed it decreasing in size—from the size of a grapefruit to a golfball to a pinhead to nothing! Amazingly, each test showed the size of the malignancy had diminished just as I had drawn. The CAT scan made in April of 1987, four months after I had started macrobiotics, showed no evidence of cancer! And no scans have since then, either. One night two years ago, my nine-year-old son, Parker, asked, "Mom, do you think you'll ever get cancer again?" My immediate reply was, "No." After a bit I came back into his bedroom and added, "But, Parker, don't worry, honey, because if I do, I know what to do." He smiled and said, "We'll fight like before." It's wonderful to have that assurance. In a way the feeling can be compared to seeing a rainbow after a storm and remembering God's promise. My healing process was not just luck. It was my strong faith in God, the many prayers sent for me and by me, my determination, a positive outlook, imaging, video and subliminal tapes,

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and the accurate practice of the macrobiotic diet. It was also the love and support of my husband, children, family, and of friends who became so close they felt like sisters. It was realizing that I, not anyone else, was responsible for my health. No one thing can control cancer: not just diet, not just radiation, not just chemotherapy. The body heals itself with God's help. I used everything else as tools. Through all these things, I have regained my physical, mental, and spiritual health. I am alive with the chance to work, play, and love, and I want to share my experience with others to spare them the anguish I went through and to offer an alternative to degenerative disease. Source: "Healing a Terminal Brain Tumor," One Peaceful World, Autumn/Winter, 1990; correspondence with Mona Sanders, Columbus, Mississippi, August 30, 1990.

us, are a vehicle for discharging excess. Crying, for e x a m p l e , is a way o f eliminating toxic substances f r o m the body. E m o tional tears c o n t a i n m o r e protein than those caused by irritants such as dust. By expressing their e m o t i o n s rather than h o l d i n g t h e m in, the l o n g - t e r m survivors are able to discharge s o m e o f the excess that w o u l d have accelerated the growth o f their cancers. In a d d i t i o n , as they b e g i n to understand the u n d e r l y i n g causes o f their illness, rather than b e i n g powerless they are e m p o w e r e d , a n d c a n c h a n n e l their "fighting spirit" in a constructive d i r e c t i o n by taking positive action to restore their health.

LOVE A N D C A R E OF FAMILY A N D FRIENDS W i t h the close c o o p e r a t i o n a n d s u p p o r t o f the patient's i m m e d i a t e family, the possibility o f recovery is greatly e n h a n c e d . T h e patient's family s h o u l d clearly understand the situation a n d b e g i n to eat in a similar manner, while e x t e n d i n g love a n d s u p p o r t to the patient in every possible way. It is well k n o w n that persons with disrupted or weakened social a n d family ties have an increased susceptibility to dis-

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ease. T h i s p h e n o m e n o n is d e s c r i b e d by R o b e r t O r n s t e i n , P h . D . , a n d D a v i d S o b e l , M . D . , in The Healing Brain: People w h o are single, s e p a r a t e d , d i v o r c e d , o r w i d o w e d are two o r three times m o r e likely to d i e t h a n their m a r ried peers. T h e y also w i n d u p in the hospital f o r m e n t a l disorders five to ten times as frequently. W h e t h e r we l o o k at heart disease, cancer, depression, tuberculosis, arthritis, o r p r o b l e m s d u r i n g p r e g n a n c y , the o c c u r a n c e o f d i s e a s e is h i g h e r i n t h o s e w i t h w e a k e n e d s o c i a l connectedness. A w a r m , loving, a n d s u p p o r t i v e f a m i l y provides an e n v i r o n m e n t that e n c o u r a g e s health a n d recovery. W h e n c a r i n g for others we n e e d to k e e p in m i n d that the o b j e c t o f h e a l i n g is to i m p r o v e o u r o w n h e a l t h a n d u n d e r standing, as well as the patient's. D e a l i n g with serious illness c a n b e d r a i n i n g . However, at s o m e level we are receiving as m u c h energy as we give o u t . H e l p i n g s o m e o n e with c a n c e r challenges o u r o w n u n d e r s t a n d i n g o f the universe as well as o u r physical stamina, m e n t a l clarity, a n d e m o t i o n a l strength. T h e m a c r o b i o t i c a p p r o a c h provides a clear a n d h o p e f u l d i rection. However, it is usually u p to the i m m e d i a t e f a m i l y m e m b e r s to h e l p the patient i m p l e m e n t that d i r e c t i o n , m a k e d a y - t o - d a y decisions a b o u t w h a t to c o o k , h o w to a p p l y h o m e care, a n d h o w to h a n d l e whatever p r o b l e m s o r crises m a y c o m e u p . Family m e m b e r s o r friends w h o take c a r e o f the person with c a n c e r also n e e d to constantly self-reflect a n d consider whether their advice is s o u n d . A s we d e v e l o p as h e a l ers a n d teachers, we will face m a n y difficulties a n d frustrations. However, as o u r o w n way o f eating i m p r o v e s a n d o u r i n tuition develops, we will b e a b l e to h e l p m o r e a n d m o r e people.

NEW DIMENSIONS OF

HEALTH

Recovering f r o m illness is only the first step in the o n g o i n g process o f achieving g e n u i n e h e a l t h . For m a n y o f us in the m o d e r n w o r l d , health is d e f i n e d in the negative sense as the a b sence o f illness. Positive aspects — i n c l u d i n g the establishment

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o f h a r m o n y in m i n d , b o d y , a n d spirit a n d the joyful a n d creative a d a p t a t i o n to the e n v i r o n m e n t are often missing f r o m the m o d e r n d e f i n i t i o n . A s the 19th-century English writer Edward C a r p e n t e r p o i n t e d o u t in Civilization: Its Cause and Cure, " T h e peculiarity a b o u t o u r m o d e r n c o n c e p t i o n o f health is that it seems to b e a purely negative o n e . So impressed are we by the m y r i a d presence o f disease —so n u m e r o u s its dangers, so s u d d e n a n d unforetellable its attacks —that we have c o m e to l o o k u p o n health as the m e r e absence o f the s a m e . " A s we c o n t i n u e to eat a n d live in h a r m o n y with nature and o u r inner b e i n g , we b e g i n to discover new, m o r e vibrant dim e n s i o n s o f life a n d h e a l t h . W e c o m e to realize that health is the state o f actively h a r m o n i z i n g with o u r e n v i r o n m e n t , o f enj o y i n g life with m a n y o t h e r p e o p l e , a n d o f b e i n g able to realize o u r d r e a m s a n d a m b i t i o n s t h r o u g h o u t life. W h e n we are healthy, we m e e t the following seven c o n d i t i o n s :

F r e e d o m f r o m Fatigue In d a y - t o - d a y life, we should n o t feel any fatigue if we are healthy. After a day's w o r k , we should n o t c o m p l a i n , "I a m t i r e d . " W h a t e v e r hardship we m a y encounter, we should b e able to a d a p t to it with an energetic desire to work it o u t harmoniously. F r o m time to time, we m a y feel exhausted f r o m o u r w o r k , b u t we s h o u l d recover after a short rest or night's sleep. W e s h o u l d n o t feel mentally tired either. If we frequently c h a n g e o u r m i n d , i n c l u d i n g o u r ideas and plans, o u r o c c u p a t i o n a n d address, o u r partner a n d friends, we are in an unhealthy state. W e lack the vitality to persevere with o u r goals a n d plans, preferring to discard t h e m when difficulties arise. U n d e r any circumstances, at any time, we should m a i n tain a state o f physical a n d m e n t a l b a l a n c e that is stable, yet flexible e n o u g h to r e s p o n d i m m e d i a t e l y to c h a n g i n g c i r c u m stances. W e will then b e able to a p p r o a c h the new environm e n t with a spirit o f adventure.

G o o d Appetite T h r o u g h o u t o u r life, e a c h a n d every day, we should always have a g o o d appetite for whatever we m a y e n c o u n t e r : appetite

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for f o o d , appetite for sex, appetite for activity, appetite f o r k n o w l e d g e , appetite for w o r k , appetite for e x p e r i e n c e , a n d appetite for health, f r e e d o m , a n d happiness. Endless appetite is a manifestation o f health, a n d limited appetite is a m a n i festation o f sickness. T h e b i g g e r o u r appetite, the richer o u r life. W i t h o u t appetite, there is n o progress, n o d e v e l o p m e n t , a n d n o e n j o y m e n t . However, in o r d e r to k e e p a large appetite, we should avoid o v e r i n d u l g e n c e . W h e n we are hungry, we should eat so as to satisfy o n l y 80 p e r c e n t o f o u r hunger, leaving a p o r t i o n o f the s t o m a c h unfilled. Satiety reduces o u r a p petite a n d gradually slows d o w n o u r m e t a b o l i s m , t h i n k i n g , activity, a n d thirst for life. T h e r e f o r e , we s h o u l d k e e p o u r selves always hungry, a n d , as s o o n as we take i n , we s h o u l d distribute whatever we have received. K e e p i n g emptiness within ourselves is the secret to d e v e l o p i n g an endless a p p r e c i ation for life.

G o o d Sleep G o o d sleep is not sleeping for a l o n g time b u t sleeping soundly for a short t i m e . G o o d sleep is the result o f energetic activity—physical a n d m e n t a l — d u r i n g the t i m e we are awake. W h i l e we are sleeping, we s h o u l d usually n o t d r e a m . If we r e m e m b e r a d r e a m after we are awake, it is b e c a u s e o u r sleep is not d e e p e n o u g h . N i g h t m a r e s , c l o u d y d r e a m s , a n d fragmented d r e a m s are all signs o f physical a n d m e n t a l u n rest. To see these d r e a m s frequently is a sign o f d e v e l o p i n g mental illness. Suppose we are frequently frightened with the horrors o f nightmares. S o o n , the precipitating physical a n d mental qualities will cause " d a y m a r e s " ; awake, we will surr o u n d ourselves with groundless suspicions, illusory enemies, and other delusions that turn o u r life into a battlefield. If we eat m a c r o b i o t i c a l l y a n d d e v e l o p o u r health, we will never suffer such rootless dreams — d a y o r night — o f any k i n d .

Good Memory M e m o r y is the m o t h e r o f o u r j u d g m e n t . W i t h o u t m e m o r y o f what we have e x p e r i e n c e d , we w o u l d have n o j u d g m e n t o r ability to evaluate c h a n g i n g circumstances. G o o d spiritual

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m e m o r y is the f o u n d a t i o n o f all s o u n d m e n t a l activities; they all c o m e o u t o f m e m o r y a n d return to m e m o r y . T h e r e are various kinds o f m e m o r y : m e c h a n i c a l m e m o r y , such as the rem e m b r a n c e o f n a m e s a n d n u m b e r s ; m e m o r y o f images, such as the r e m e m b r a n c e o f scenery a n d events; a n d spiritual m e m o r y , such as r e m e m b r a n c e o f where we have c o m e f r o m a n d h o w we have realized ourselves in this world at this t i m e . A m o n g these varieties o f m e m o r y , the most i m p o r t a n t is the last. It is the m e m o r y o f spiritual destiny by w h i c h we c a n u n derstand the significance o f o u r lives, k n o w the m e a n i n g o f the present, a n d d e v e l o p an endless a p p r e c i a t i o n o f the past a n d a limitless aspiration for the future. G o o d spiritual m e m ory is essential to a m e a n i n g f u l life. A l l o t h e r m e m o r i e s , inc l u d i n g m e c h a n i c a l m e m o r y a n d m e m o r y o f images, are actually part o f this m e m o r y o f o u r spiritual origin a n d destiny. A s we c o n t i n u e to live macrobiotically, we b e g i n to recover n o t only m e m o r y o f past o c c u r r e n c e s a n d present daily events, b u t also m e m o r y o f o u r spiritual destiny. T h i s is o n e reason w h y p e o p l e w h o share the s a m e f o o d understand e a c h other better. A s o u r health improves, we find that it is very easy to u n d e r s t a n d , agree with, a n d w o r k with other p e o p l e w h o are eating the s a m e way, even t h o u g h they m a y have b e e n b o r n in different places, b r o u g h t u p a n d e d u c a t e d in different ways. T h e reason they c a n understand e a c h o t h e r is that they share a c o m m o n , universal m e m o r y o f infinite oneness, whether or n o t they are aware o f it.

Freedom from Anger If we are in g o o d health, t h r o u g h o u t o u r lifetimes we should never b e angry; we are living within the infinite universe and we are all living in h a r m o n y with o u r e n v i r o n m e n t so there is n o reason to b e angry. W e k n o w that everyone, everything, a n d every p h e n o m e n o n — i n c l u d i n g difficulties, sicknesses, a n d enemies — are c o m p l e m e n t a r y to o n e another. Being angry shows o u r limitation, o u r inability to understand a n d e m b r a c e , o u r lack o f p a t i e n c e a n d perseverance. In Far Eastern countries, the i d e o g r a p h for anger describes anger as the m i n d o f a slave. A n o t h e r w o r d for anger m e a n s acute sickness

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in the liver. In Oriental m e d i c i n e , a n g e r is c o r r e l a t e d with liver m a l f u n c t i o n , as o t h e r m a j o r m e n t a l a n d e m o t i o n a l r e a c tions are correlated to disorders o f o t h e r m a j o r o r g a n s . T h o s e w h o d o not k n o w h o w to c o p e with c h a n g i n g c i r c u m s t a n c e s often b e c o m e very e x c i t e d , while those w h o k n o w h o w to a d a p t d o not feel any anger. H e a l t h is the c a p a c i t y to a c c e p t all circumstances with a smile, c h a n g e difficulties into o p p o r tunities, and turn enemies into friends.

J o y f u l Responsiveness In o r d e r to live an active a n d p r o d u c t i v e life, it is necessary to respond i m m e d i a t e l y to the constantly c h a n g i n g e n v i r o n m e n t . Life is a c o n t i n u o u s progression o f such responses. W e should b e accurate in o u r expression, swift in o u r m o t i o n , o r derly in our behavior, a n d clear in o u r thinking. M o m e n t - t o m o m e n t responses such as these should b e full o f j o y a n d h u mor. O u r c o u n t e n a n c e s h o u l d b e b r i g h t , c h e e r f u l , a n d optimistic, and merry thoughts s h o u l d radiate to everyone a r o u n d us. Greetings should b e e x c h a n g e d actively with everyo n e we m e e t . Like the sun that radiates its light a n d w a r m t h to everyone, o u r presence should give j o y a n d happiness to all. Joyousness is a natural result o f g o o d health a n d eating well day to day.

Endless A p p r e c i a t i o n As manifestations o f the infinite universe, we s h o u l d k n o w that all p e o p l e and all beings are brothers a n d sisters, a c c o m panying o n e another o n the endless j o u r n e y o f life. W e s h o u l d clearly understand that there is n o t h i n g really o p p o s i n g us. W e should clearly k n o w that if we e x p e r i e n c e difficulties, it is because o f s o m e underlying lack o f h a r m o n y in o u r way o f life; however, this discord c a n b e c h a n g e d a n d t r a n s f o r m e d into its opposite, peacefully, without any conflict o r suffering. W h e n we are healthy, we b e c o m e endlessly appreciative o f the universe and all its manifestations. W e are healthy w h e n we are able to receive and e m b r a c e everything gratefully a n d w h e n , without hesitation, we are able to give o f ourselves — our ideals, o u r materials, our activity, o u r energy, a n d even

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o u r life itself—to all f r o m w h o m a n d f r o m w h i c h we have rec e i v e d . Even w h e n we are physically sick, we are healthy if we are aware that we are the cause o f o u r o w n sickness, are thankful for the o p p o r t u n i t y to learn, a n d surrender o u r destiny to nature in a spirit o f endless a p p r e c i a t i o n . Conversely, we m a y b e w i t h o u t any physical o r m e n t a l s y m p t o m s o f disease, b u t unless a d e e p gratitude permeates our w h o l e life, we are n o t truly healthy a n d w h o l e .

ONE GRAIN, TEN THOUSAND

GRAINS

T h e traditional expression, " o n e grain, ten thousand grains," symbolizes the fact that the Earth returns m a n y grains for every o n e that it receives. In m a c r o b i o t i c s we use this expression to convey the spirit o f h e l p i n g others by distributing the key to life a n d health. O u r m o d e r n w o r l d is in crisis. Practically every family is n o w suffering f r o m either cancer, heart disease, mental disorders, A I D S , o r i m m u n e deficiencies. N o w m o r e than ever, the w o r l d needs the message o f h o p e and recovery that is m a c robiotics. W e s h o u l d all realize that c a n c e r is n o t solely the c o n c e r n o f c a n c e r patients, their families, o r the m e d i c a l profession. C a n c e r is m e r e l y o n e d r a m a t i c s y m p t o m , o u t o f many, o f the m i s c o n c e p t i o n s a n d u n b a l a n c e d patterns o f living that characterize m o d e r n life. In a sense, we all have c a n c e r and will c o n t i n u e to b e affected by the disease until a new, peaceful way o f life is established in p l a c e o f the o l d . C a n c e r is a m e t a p h o r for the self-destructive tendencies o f m o d e r n civilization as a w h o l e . If we c a n learn to recover f r o m c a n c e r naturally, we m a y discover that a solution to the multiple ills o f society itself is at last o n the h o r i z o n .

Recommended Reading

A i h a r a , H e r m a n , Basic Macrobiotics. p a n Publications, I n c . , 1 9 8 5 .

T o k y o & N e w York: Ja-

B e n e d i c t , Dirk. Confessions of a Kamikaze Cowboy. City Park, N . Y . : Avery Publishing G r o u p , 1 9 9 1 .

Garden

B r o w n , Virginia, with Susan S t a y m a n . Macrobiotic Miracle: How A Vermont Family Overcame Cancer. T o k y o & N e w York: Japan Publications, I n c . , 1985. Dietary Goals for the United States. W a s h i n g t o n , D . C . : Select C o m m i t t e e o n N u t r i t i o n a n d H u m a n N e e d s , U.S. Senate, 1977. Diet,

Nutrition

and

Cancer.

Washington,

D.C.:

National

A c a d e m y o f Sciences, 1982. Dufty, W i l l i a m . Sugar Blues. N e w York: W a r n e r B o o k s , 1975. Esko, E d w a r d a n d W e n d y Esko. Macrobiotic Cooking for Everyone. Tokyo & N e w York: J a p a n Publications, I n c . , 1980. Esko, Wendy. Aveline Kushi's Introducing Macrobiotic Cooking. Tokyo a n d N e w York: J a p a n Publications, I n c . , 1 9 8 7 . Fukuoka, M a s a n o b u . The Natural Way of Farming. T o k y o & N e w York: J a p a n Publications, I n c . , 1985.

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The One-Straw Revolution. E m m a u s , Pa.: R o d a l e Press, 1978. Healthy People: The Surgeon General's Report on Health Promotion and Disease Prevention. Washington, D.C.: G o v e r n m e n t Printing O f f i c e , 1979. Hiedenry, C a r o l y n . Making the Transition to a Macrobiotic Diet. G a r d e n City Park, N . Y . : Avery Publishing G r o u p , 1987. H i p p o c r a t e s . Hippocratic Writings. Edited by G. E. R . L l o y d . Translated by J. C h a d w i c k a n d W. N . M a n n . N e w York: Penguin Books, 1978. Ineson, J o h n . The Way of Life: Macrobiotics and the Spirit of Christianity. Tokyo & N e w York: J a p a n Publications, I n c . , 1986. J a c o b s , L e o n a r d a n d Barbara L e o n a r d . Cooking with Seitan. Tokyo & N e w York: J a p a n Publications, I n c . , 1986. J a c o b s o n , M i c h a e l . The Changing American Diet. Washingt o n , D . C . : Center for Science in the Public Interest, 1978. K a i b a r a , Ekiken. Yojokun: Japanese Secrets of Good Health. T o k y o : T o k u m a Shoten, 1974. Kohler, Jean a n d M a r y A l i c e . Healing Miracles from Macrobiotics. West N y a c k , N.Y.: Parker, 1979. Kotsch, R o n a l d . Macrobiotics: Yesterday and Today. Tokyo & N e w York: J a p a n Publications, I n c . , 1985. Kushi, Aveline. How to Cook with Miso. Tokyo & N e w York: J a p a n Publications, I n c . , 1978. Lessons of Night and Day. G a r d e n City Park, N.Y.: Avery Publishing G r o u p , 1985. Macrobiotic Food and Cooking Series: Diabetes and Hypoglycemia; Allergies. Tokyo & N e w York: Japan Publications, I n c . , 1985. Macrobiotic Food and Cooking Series: Obesity, Weight Loss, and Eating Disorders; Infertility and Reproductive Disorders. Tokyo & N e w York: Japan Publications, I n c . , 1987. Kushi, Aveline, with A l e x Jack. Aveline Kushi's Complete Guide to Macrobiotic Cooking. N e w York: W a r n e r Books, 1985. Kushi, Aveline and M i c h i o Kushi. Macrobiotic Pregnancy and Care of the Newborn. Edited by E d w a r d a n d W e n d y Esko. Tokyo & N e w York: J a p a n Publications, I n c . , 1984.

Recommended Reading . Macrobiotic

Child Care and Family Health.

163 Tokyo &

N e w York: J a p a n Publications, I n c . , 1986. Kushi, Aveline a n d W e n d y Esko. Aveline Kushi's Introducing Macrobiotic Cooking. Tokyo & N e w York: J a p a n P u b l i c a tions, 1987. Aveline Kushi's Wonderful World of Salads. T o k y o & N e w York: J a p a n Publications, 1989. The Changing Seasons Macrobiotic Cookbook. Gard e n City Park, N . Y . : Avery Publishing G r o u p , 1985. . The Good Morning Macrobiotic Breakfast Book. G a r d e n City Park, N.Y.: Avery Publishing G r o u p , 1 9 9 1 . The Macrobiotic Cancer Prevention Cookbook. G a r d e n City Park, N . Y : Avery Publishing G r o u p , 1988. . Macrobiotic Family Favorites. Tokyo & N e w York: Jap a n Publications, I n c . , 1987. The New Pasta Cuisine: Low-Fat Noodle and Pasta Dishes From Around the World. Tokyo & N e w York: J a p a n Publications, 1 9 9 1 . The Quick and Natural Macrobiotic Cookbook. C h i c a g o , 111.: C o n t e m p o r a r y B o o k s , 1989. Kushi, M i c h i o , The Book of Do-In: Exercise for Physical and Spiritual Development. Tokyo & N e w York: J a p a n P u b l i c a tions, I n c . 1979. The Book of Macrobiotics: The Universal Way of Health, Happiness and Peace. Tokyo & N e w York: J a p a n Publications, I n c . , 1986 (Rev. e d ) . Cancer and Heart Disease: The Macrobiotic Approach to Degenerative Disorders. Tokyo & N e w York: Jap a n Publications, I n c . , 1986 (Rev. e d ) . Crime and Diet: The Macrobiotic Approach. Tokyo & N e w York: J a p a n Publications, I n c . , 1987. The Era of Humanity. Brookline, Mass.: East West Journal, 1980. How to See Your Health: The Book of Oriental Diagnosis. Tokyo & N e w York: J a p a n Publications, I n c . , 1980. Macrobiotic Health Education Series: Diabetes and Hypoglycemia; Allergies. Tokyo & N e w York: J a p a n P u b l i cations, I n c . , 1985. Macrobiotic Health Education Series: Obesity, Weight Loss, and Eating Disorders; Infertility and Repro-

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ductive Disorders. Tokyo & N e w York: J a p a n Publications, Inc., 1987. Natural Healing through Macrobiotics. Tokyo & N e w York: J a p a n Publications, I n c . 1987. On the Greater View: Collected Thoughts on Macrobiotics and Humanity. G a r d e n City Park, N . Y . : Avery P u b l i s h i n g G r o u p , 1985. Your Face Never Lies. G a r d e n City Park, N.Y.: Avery Publishing Group, 1983. Kushi, M i c h i o a n d A l e x Jack. The Cancer Prevention Diet. N e w York: St. Martin's Press, 1983. Diet for a Strong Heart. N e w York: St. Martin's Press, 1984. K u s h i , M i c h i o , with A l e x J a c k . One Peaceful World. N e w York: St. Martin's Press, 1 9 8 7 . K u s h i , M i c h i o , with E d w a r d a n d W e n d y Esko. Gentle Art of Making Love, The. G a r d e n City Park, N . Y : Avery Publishi n g G r o u p , 1990. Kushi, M i c h i o a n d Aveline Kushi, with A l e x Jack. The Macrobiotic Diet. Tokyo & N e w York: J a p a n Publications, I n c . , 1985. K u s h i , M i c h i o , with Stephen Blauer. The Macrobiotic Way. G a r d e n City Park, N . Y . : Avery Publishing G r o u p , 1985. L e r m a n , A n d r e a Bliss. Macrobiotic Community Cookbook, The. G a r d e n City Park, N . Y . : Avery Publishing G r o u p , 1989. M e n d e l s o h n , R o b e r t S., M . D . Confessions of a Medical Heretic. C h i c a g o : C o n t e m p o r a r y Books, 1979. Male Practice. C h i c a g o : Contemporary Books, 1980. N u s s b a u m , Elaine. Recovery: From Cancer to Health through Macrobiotics. T o k y o & N e w York: J a p a n Publications, I n c . , 1986. Nutrition and Mental Health. W a s h i n g t o n , D . C . : Select C o m m i t t e e o n N u t r i t i o n a n d H u m a n N e e d s , U.S. Senate, 1977, 1980. O h s a w a , G e o r g e . Cancer and the Philosophy of the Far East. Oroville, C a l i f . : G e o r g e Ohsawa M a c r o b i o t i c F o u n d a t i o n , 1971 e d i t i o n . You Are All Sanpaku. Edited by W i l l i a m Dufty. N e w York: University B o o k s , 1965.

Recommended Reading

165

. Zen Macrobiotics. Los A n g e l e s : O h s a w a F o u n d a t i o n , 1965. Price, Western, A . , D.D.S. Nutrition and Physical Degeneration. Santa M o n i c a , Calif.: P r i c e - P o t t e n g e r N u t r i t i o n a l F o u n d a t i o n , 1945. Sattilaro, A n t h o n y , M . D . , with T o m M o n t e . Recalled by Life: The Story of My Recovery from Cancer. Boston: Houghton-Mifflin, 1982. Scott, Neil E., with Jean Farmer. Eating with Angels. T o k y o & N e w York: J a p a n Publications, I n c . , 1986. Tara, W i l l i a m . Macrobiotics and Human Behavior. T o k y o & N e w York: J a p a n Publications, I n c . , 1985. Y a m a m o t o , Shizuko. Barefoot Shiatsu. Tokyo & N e w York: Jap a n Publications, I n c . , 1979. The Yellow Emperor's Classic of Internal Medicine. Translated by Ilza Veith, Berkeley: University o f California Press, 1979.

s

Macrobiotic Resources

Macrobiotic Way of Life Seminar T h e M a c r o b i o t i c W a y o f Life S e m i n a r is an i n t r o d u c t o r y p r o g r a m offered by the Kushi Institute in Massachusetts. It is a c o m p l e t e g u i d e to b e g i n n i n g m a c r o b i o t i c s a n d i n c l u d e s classes in m a c r o b i o t i c c o o k i n g , h o m e care, a n d k i t c h e n setup, lectures o n the p h i l o s o p h y o f m a c r o b i o t i c s a n d the s t a n d a r d diet, and individual g u i d a n c e in a d o p t i n g a new way o f life. T h e seminar is presented m o n t h l y by M i c h i o Kushi a n d asso ciate teachers.

Macrobiotic Residential Seminar T h e M a c r o b i o t i c Residential S e m i n a r is a n i n t r o d u c t o r y p r o g r a m offered at the Kushi Institute o f the Berkshires in western Massachusetts. It is a o n e - w e e k live-in p r o g r a m that features h a n d s - o n training in m a c r o b i o t i c c o o k i n g a n d h o m e care, lectures o n the p h i l o s o p h y a n d p r a c t i c e o f m a c r o b i o t i c s , and meals p r e p a r e d by a specially trained c o o k i n g staff. It is presented twice per m o n t h .

167

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Other Programs T h e Kushi Institute offers a variety o f introductory, intermediate, a n d a d v a n c e d level p r o g r a m s o n all aspects o f m a c robiotics, in Becket a n d in cities t h r o u g h o u t N o r t h A m e r i c a . Special p r o g r a m s i n c l u d e an annual M a c r o b i o t i c S u m m e r C o n f e r e n c e with participants f r o m a r o u n d the w o r l d , a n d o n g o i n g seminars by M i c h i o Kushi o n topics such as m a c r o b i o t i c h e a l t h care, spiritual d e v e l o p m e n t , a n d philosophy. For inform a t i o n o n any o f these p r o g r a m s , c o n t a c t : Kushi Institute o f the Berkshires Box 7 Becket, Massachusetts 0 1 2 2 3 (413) 623-5742

O n e Peaceful World O n e Peaceful W o r l d is an international i n f o r m a t i o n network a n d friendship society o f m a c r o b i o t i c friends, families, e d u c a tional centers, o r g a n i c farmers, traditional f o o d producers, teachers a n d parents, authors a n d artists, publishers and business p e o p l e , a n d o t h e r individuals and organizations a r o u n d the w o r l d d e v o t e d to the realization o f o n e healthy, peaceful w o r l d . Activities i n c l u d e e d u c a t i o n a l a n d spiritual tours, assemblies a n d f o r u m s , international f o o d a n d agricultural p r o jects, the O n e Peaceful W o r l d Village a n d Children's M e m o rial a n d Shrine in Becket, the quarterly One Peaceful World Newsletter, a n d o t h e r c o m m u n i c a t i o n s . For m e m b e r s h i p i n f o r m a t i o n a n d a current c a t a l o g o f p u b lications a n d videos, c o n t a c t : O n e Peaceful W o r l d B o x 10 B e c k e t , Massachusetts 0 1 2 2 3 (413) 623-5742

About the Authors

M i c h i o K u s h i , the leader o f the international m a c r o b i o t i c c o m m u n i t y , was b o r n in J a p a n a n d studied international law a n d political science at Tokyo University. H e c a m e to the United States in 1949 a n d is the f o u n d e r a n d c h a i r m a n o f the Kushi Institute, the Kushi F o u n d a t i o n , a n d O n e Peaceful W o r l d . H e has given seminars o n Oriental m e d i c i n e a n d p h i losophy at the United N a t i o n s a n d served as advisor to g o v ernments in E u r o p e , A f r i c a , a n d Latin A m e r i c a . H e is the author o f several d o z e n b o o k s i n c l u d i n g The Cancer Prevention Diet, The Book of Macrobiotics, The Macrobiotic Way, a n d One Peaceful World, a n d lives in Becket a n d B r o o k l i n e , Massachusetts with his wife, Aveline, also a l e a d i n g v o i c e in macrobiotic education. E d w a r d Esko h e l p e d p i o n e e r m a c r o b i o t i c e d u c a t i o n in N o r t h A m e r i c a in the 1970s a n d '80s. H e b e g a n studies with M i c h i o Kushi in 1971 a n d has taught m a c r o b i o t i c p h i l o s o p h y a n d health care t h r o u g h o u t the United States a n d in E u r o p e , South A m e r i c a , a n d J a p a n . H e is o n the faculty o f the Kushi Institute o f the Berkshires, a n d has c o - a u t h o r e d o r e d i t e d several p o p u l a r b o o k s i n c l u d i n g Natural Healing through Macrobiotics, Doctors Look at Macrobiotics, and Macrobiotic Child Care and Family Health. H e lives with his wife, W e n d y , and seven children in Becket, Massachusetts. 169

Index

Agriculture, 13,14, 2 6 , 2 8 , 29 AIDS, 9, 41 Allergies, 20,48 American Cancer Society, 67, 72-74,120 American Diabetes A s s o c i ation, 66 American Heart Association, 66 American Medical A s s o c i ation, 65, 74,77 A m e r i c a n Society for Clinical Nutrition, 66 A n a t o m y , h u m a n , 24-25 A n e m i a , 79 A n g e r , 158-159 Animal f o o d s , 102-103, 103-105,108,115 Antibodies, 21 Anti-insulin, 61 Appetite, 156-157 Appreciation, 159-160

A s c o r b i c acid. See Vitamins, C. A w a r e n e s s , 16 Beans, 36, 3 9 , 1 0 3 , 1 0 5 - 1 0 7 , 129-130 Benedict, Dirk, 2 Beta-Cartone, 118,122,128. See also Vitamins, A . Beverages, 3 0 , 3 7 , 1 4 4 - 1 4 5 . See also water. Biopsies, n u m b e r s of, 10 Bladder. See cancer, b l a d d e r . Blampied, D o u g . See case histories. B l o o d , cleansing of, 43 Blood pressure, 2 , 9 2 B o d y scrubbing, 42 Bone m a r r o w harvest, 32 Bone m a r r o w transplant, 32 B o w e l motility, 42, 43 Brain t u m o r , 11,150-154

171

172

The Macrobiotic Approach to Cancer

Breast cancer. See cancer, breast. Breasts, 55-57 B r o w n , Virginia, 2. See also case histories. Burkitt, Denis, 28 Burkitt's L y m p h o m a , 28 C a l c i u m , 86, 8 9 , 9 0 C a m p b e l l , T. C o l i n , 77 Cancer absence of, 27 b l a d d e r , 59,135-137 breast, 2,19-20,46-47, 5657,62,100,101-102,108, 130.131 causes of, 1 3 , 2 4 , 2 5 , 27, 45-46,61-62,69,70,77-79, 99-100,108-110,114-116 classifying, 107-110,114 c o l o n , 2 , 1 1 , 25, 43, 6 2 , 7 2 , 110,114-115,123,127,128, 130 control of, 13,14 incidence of. See rates of. liver, 2,130 lung, 5 5 , 7 2 , 1 0 1 - 1 0 2 , 1 1 5 , 128.132 and m o d e r n life, 10,12-14 ovarian, 58 pancreatic, 2, 5, 6, 7-8,11, 61 patients, exceptional, 147149 patients, recovered. See cancer patients, e x c e p tional. prevention of, 15, 24, 42, 43, 46, 62, 6 4 , 7 7 , 9 3 , 1 2 7 , 1 2 8 prostate, 3 2 , 5 8 , 7 5 - 7 7 , 9 9 , 100,108 rates of, 9 , 1 0 , 1 4 , 23, 25-26, 27,109,114-115,128,131 recovery f r o m , 2 , 1 1 , 76,93.

See also case histories, skin, 2 , 1 0 , 1 4 , 4 9 - 5 1 , 1 1 6 , 128,130 spine, 3 1 , 8 7 stomach, 72,130 s y m p t o m s of, 13 treatment of, 13. See also case histories, urethra, 135-137 uterine, 58,87-88 Cancer-Free, 3 Cancer Prevention Diet, The, 3 Capillaries, 52,53 Carbohydrates, 4 0 , 6 5 , 1 4 0 Carotenids, 118,128 Carpenter, E d w a r d , 147 Carter, John, 150,152 Case histories, acute leukemia, 31 brain t u m o r , 150-154 breast a n d lung cancer, 101-102 breast cancer, 19-20 B r o w n , Virginia, 49-50 chronic myelocytic leukemia, 111-114 c o l o n cancer, 123 Cronley, Magdaline, 101102 D u d l e y , Cecil O., 123 Hanley, Ed, 75-77 Kramer, Bonnie, 19-20 Lee, Barbara, 135-137 malignant m e l a n o m a , 49-51 McKenna, Marlene, 49 Metzger, Betty, 50-51 N u s s b a u m , Elaine, 87-88 pancreatic cancer, 7-8 Pierello, Christina, 111-114 prostate cancer, 75-77 Sanders, M o n a , 150-154 U r e t h r a / b l a d d e r cancer, 135-137 uterine cancer, 87-88

Index

Casein, 47 Caspersen, Carl, 43 Cell wars, 21 C h a n g e , 1 2 , 1 6 , 1 8 , 80 seasonal, 30 Chemicals, 22-23 C h e w i n g , 41 China Study, 77-79 C h l o r o p h y l l , 118,128 Cholesterol, 5 2 , 5 3 , 5 9 , 69, 78-79,92,123 Circulation, 4 1 , 4 3 , 9 2 . See also b l o o d pressure. Civilization: Its Cause and Cure, 147 Climate, 29, 33, 34 C o c h o r a n , Kenneth, Dr., 126 C o l d s and flu, 30,51-52 Complementary opposites, 96-97. See also yin and yang. C o m p u t e r display terminals, 13 C o n d i m e n t s , 38,141-142 Confessions of a Kamikaze Cowboy, 3 Consciousness, 16 C o o k b o o k s , 146 C o o k i n g , m e t h o d s of, 29, 30, 38, 43,145-146 Correa, Pelayo, 120 C o r r e s p o n d e n c e , 41 Creative imaging. See visualization. Cronley, Magdaline. See case histories. Dairy products, 30, 78 Deforestation, 24 Diabetes, 9 Diarrhea, 8, 47 Diet and Health, 67 Diet balance i n , 4 5

173

guidelines for, 68, 70-71, 72-73, 74, 77, 77-78. See also diet, m a c r o b i o t i c guidelines. m a c r o b i o t i c , 2 , 1 1 , 24, 32, 33-40, 66-67, 68-69, 73-74, 78-79 macrobiotic g u i d e l i n e s , 80, 121,124,128,130,132-133, 133-134,138,139,141, 141-142,143,145 macrobiotic, nutritional o v e r i v e w of, 79-86, 89-90 m o d e r n , 23, 24, 27, 29, 30, 48, 61,65-66 standard A m e r i c a n , 67 traditional, 25-28 Diet, Nutrition and Cancer, 66, 120 Dietary Goals for the United States, 66,120 Dietary n e e d s , personal, 39-40 Digestive system, 25 Discharge, 30, 3 3 , 4 6 , 47-48, 51-52,61,88,108,116,128, 154 Discloration, 62-64 Dithiolthiones, 118,128 D u d l e y , Cecil O. See case histories. Ear, inner, 53-54 Eat Right—To Keep Healthy and Enjoy Life, 28 Eboshida, Akira, Dr., 57 E c o n o m i c forces, 65 Electric appliances, 13 Electromagnetic fields, 43-44 Elimination, 46 Energy, e x p a n d i n g and contracting, 106 Environment, 12, 22, 23, 28, 29

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The Macrobiotic Approach to Cancer

h a r m o n y w i t h , 28-30 Epidemiology, 13,23,44 E s k i m o , 29 Esko, Ed, 7 6 , 1 6 9 Estrogen, 108 Excess, 3 0 , 3 3 , 4 6 , 48,52-59, 100,108,116 Exercise, 4 2 , 4 3 , 46 Existence, nature of, 12 F A O / W H O . See R D A . Fat 40, 65, 68, 70, 7 2 , 7 7 d e p o s i t s of, 33, 53-59, 60, 61 Fatigue, 156 Faulkner, H u g h , Dr., 2, 6, 7-8. See also case histories. Fawcett, A n n e , 2 Fiber, 6 5 , 6 6 , 1 1 8 , 1 2 2 Fibroids, 58 Fighting spirit, 149,154 Fish, 36,133-134 Flavors, 140 Fluorescent lights, 1 3 , 1 4 , 4 3 F o o d industry, 13 F o o d s . See also specific n a m e s of. charcoal grilled, 116 to m i n i m i z e , 37-38 occasional, 36-37 Fossil fuels, 23 Fruits, 3 7 , 1 3 4 , 1 3 8 Fucoidan, 131-132 Gallbladder, 61 G i l m o u r , D a w n , 152 Glucosinolates, 118,128 G o m a s h i o , 38,141 G r a h a m , Saxon, Dr., 126 Grains, 160 w h o l e 34, 3 9 , 1 0 3 , 1 0 5 , 1 1 8 , 119-121 G r e e n h o u s e effect, 23 Hanley, Ed. See case histories.

Harmony, 15,16,17,18, 28-30,30,33 Healing Brain, The, 155 Healing Miracles from Macrobiotics, 2,51 Health maintenance of, 12,13 m o d e r n crisis in, 6,9-10 n e w d i m e n s i o n s of, 155160 p r o m o t i o n of, 6 , 3 4 , 4 4 recovery of, 3 , 1 5 , 1 6 , 2 2 , 40. See also case histories. Healthy, 21 Healthy People: Health Promotion and Disease Prevention, 66 Heart disease, 1 , 9 , 2 1 , 2 8 , 92-93 H e m o c c u l t II Slide, 123 Henderson, Maureen/57 H i c k m a n catheter, 31 H i p bath, 58-59 H o d g k i n ' s disease, 110 Homeostasis, 46-47 H u n z a , 28-46 H y p o g l y c e m i a , 61,127 Hysterectomy, 20 I m m u n e response, 18 I m m u n e system, 21 Immunity, 33 Indoles, 118,128 Insulin, 61 Interferon, 126 Intestines, 25 Intuition, 16,17 Iron, 90,91 Joyful responsiveness, 159 Kidneys, 59 Kohler, Jean and Mary Alice, 2,51

Index

Kramer, Bonnie. See case histories. Kushi, M i c h i o , 7 - 8 , 2 0 , 3 3 , 5 0 , 112,136,152,169 Lapenta, Sara, 20 Lee, Barbara. See case histories. Leukemia, 109,131 acute m y e l o g e n o u s , 31-33 chronic m y e l o c y t i c , 111-114 Lifestyle, 1 3 , 1 4 , 1 8 , 2 0 , 2 4 , 40-44 Liver, 61 L o v e , 17-18, 21,33,154-155 L u n g s , 55 Macrobiotic a p p r o a c h , 15, 64,155 Macrobiotic Cancer Prevention Cookbook, 64 Macrobiotic Learning Center, 151 Macrobiotic Miracle: How a Vermont Family Overcame Cancer, 2, 50 Macrobiotic Residential Seminar, 146,167 Macrobiotic Way, 20 Macrobiotic W a y of Life Seminar, 3 3 , 3 4 , 1 6 7 Materialism, 10,12 McCarrison, Sir Robert, 27-28 M c G o v e r n , G e o r g e , 67 McKenna, Marlene. See case histories. Meat, 110. See also animal foods. Medication, 22, 3 3 , 4 8 , 1 0 7 Medicine, Oriental, 159 Meditation, 16-17 M e l a n o m a , 49-51,114. See also cancer, skin. M e m o r y , 157-158

175

Mental o u t l o o k , 2 M e t z g e r , Betty. See case histories. M i c r o w a v e o v e n s , 13, 2 7 , 4 3 Minerals, 40. See also specific n a m e s of. Monte, Tom, 2,32 M u c u s , 3 3 , 1 5 3 - 1 5 9 , 6 0 , 61 National A c a d e m y of Sciences, 67,69-72 National C a n c e r Institute, 66 Natural History of Cancer, The, 27 Natural resources, d e p l e t i n g of, 30 Nature, 1 2 , 1 5 , 22 alienation f r o m , 12 reconnecting with, 22-24 N e w b o l d , Vivien, Dr., 11 N u s s b a u m , Elaine, 2,151. See also case histories. Nutrition, p r e v e n t i v e , 90, 92-94 Nutrition, Research Alternatives, 9 Nuts. See seeds and nuts. Obesity, 73 Oil, c o o k i n g , 38, 69 O n c o g e n e s , 121 O n e Peaceful W o r l d , 168 O r c h i d e c t o m y , 99-100 Ornish, Dean, 92 Ornstein, Robert, Dr., 155 O s t e o p o r o s i s , 9,78 Ovaries. See cancer, ovarian. Pancreas, 61 Physical activity, 2. See also walking. Physicians, n e t w o r k of macrobiotic, 6 Pickles, 38,138

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Pierello, Christina. See case histories. Polysaccharide, 126 Prosperity, 21 Prostate g l a n d , 57-58. See also cancer, prostate. Protease inhibitors, 118,121, 122,130 Protein, 2 7 , 4 0 , 4 7 , 65,81-82, 83 Radiation, 132 Radioactive strontium, 132 Rain forests, destruction of, 24 Rashes. See skin, diseases of. R D A ( r e c o m m e n d e d dietary a l l o w a n c e s ) , 80 Recalled By Life, 2,32,51,151 R e c o v e r y . See cancer, recovery from. Recovery: From Cancer to Health through Macrobiotics, 2,151 Refined Carbohydrate Foods and Disease, 28 Remission, 32,33 R e p r o d u c t i v e organs, 57-59 Research cancer, 5 - 6 , 9 , 1 3 , 1 4 , 5 6 - 5 7 , 120,121,126,127-128,131, 132 macrobiotic, 11 nutrition, 9, 28,56-57,92-93, 108 Retinol. See vitamins, A. Riboflavin. See vitamins, B2 Rice bran, 120 R o b b i n s , John, 23 Salt, 2 8 , 3 8 , 40, 43 Sanders, M o n a . See case histories. Sattilaro, A n t h o n y , Dr., 2, 32,

123,151 Saxe, G o r d o n , 5 Schweitzer, Albert, Dr., 28,51 Seasonings, 142-143 Seasons, 2 9 , 3 3 h a r m o n y with 3 0 , 3 3 Seeds and nuts, 37,138-139 Self-reflection, 16,155 Senate Select C o m m i t t e e o n Nutrition and H u m a n N e e d s , 66,67-68,120 Shiitake m u s h r o o m , 126 Shoyu,38 Sickness, 15,21. See also specific names of. causes of, 18 response to, 18 Sinuses, 53 Skin, diseases of, 47, 48 Sleep, 157 Snacks, 139,141 Sobel, D a v i d , Dr., 155 S o d i u m alginate, 132 Soups, 34,39,122,124 Sour taste, source of, 37 Spiritual awareness, 148-149 Spiritual values, 10 Spontaneous regression, 8, 11,113 Stayman, Susan, 2 Stress, relieving, 1 2 , 1 7 , 2 1 , 4 3 Studies in Deficiency Disease, 27 Sugar, 2 9 , 4 0 , 68-69,106,108 Supplements, 7 1 , Surgeon General's Report on Nutrition and Health, The, 67 Sweeteners, 3 7 , 1 0 6 , 1 2 9 , 1 4 3 Sweets, 143-144 Tamari s o y sauce, 38 Teas, Jane, Dr., 131 Teeth, 24-25

177

Index

Tekka, 3 8 , 1 4 2 Third W o r l d , 66 T o n i o l o , P a o l o , 57 Troll, Walter, Dr., 121 Tulane Study, 5 T y m p a n o s t o m y , 54-55

A , 85 B2,82-83 Bl 2,84-85 C, 82 D , 85-86

U m e b o s h i p l u m s , 38 Understanding a n d sensitivity, 147-148 U.S. Department of Agriculture, 66 Uterus. See cancer, uterine.

W a l k i n g , 42. See also exercise. Water, 40 Wattenberg, Lee, Dr., 127,128 Will a n d determination, 149, 154 Willet, Walter C , Dr., 110 Williams, R o g e r W . , Dr. 27

Vagina, 58 Vegetables, 3 6 , 3 9 , 1 0 3 , 1 0 6 , 124-129 sea, 3 6 , 3 9 , 1 0 6 , 1 3 0 - 1 3 3 V i d e o display terminals, 44 Visualization, 17 Vitamins, 40

Yin a n d y a n g , 2 , 7 4 , 9 7 - 9 9 , 100 as cancer p r o m o t e r s o r inhibitors, 114-116 in classifying cancers, 107-110,114 in f o o d , 102-107

THE MflCRBBIBTIC flPPRBUCH ID [HIKER Here is the revised and expanded edition of the book that started Dr. Anthony Sattilaro on his remarkable recovery from cancer, as reported in Life Magazine. Inside, Michio Kushi, founder of Macrobiotics in America, points the way toward a long-lasting solution to the problem of cancer. Also included are twelve moving personal stories of cancer victims who overcame illness through Macrobiotics. "Over the last 35 years, modern medical science has mounted a tremendous attempt to solve the problem of cancer and other degenerative illnesses. To date, however, this large-scale effort has produced no lasting, comprehensive solution.... To control cancer, we need to see beyond the immediate symptoms.... Cancer is not the result of some factor over which we have no control. Rather, it is simply the product of our own daily behavior, including our thinking, lifestyle and way of eating...." _ i c h i o Kushi M

More than 35 years ago, Michio Kushi began saying that diet was a principle cause of cancer. He pointed out that a diet based on whole grains, sea and land vegetables, beans, and seasonal fruits could prevent and, in many cases, help reverse the process of cancer. In this edition of The Macrobiotic

Approach

to Cancer, Mr. Kushi

details the Macrobiotic diet and lifestyle that has helped thousands of individuals recover from illness and find better health and peace of mind.

ISBN

0-89529-486-9

a member of Penguin Group (USA) Inc.

A

www.penguin.com

U.S.A. $13.95 Canada $21.00