BLOOD
According to traditional Far Eastern medicine, blood is created largely in the small intestine from the transmutation of metabolized food through the villi. A diet centered on grains and vegetables creates strong, healthy blood with a slightly more alkaline pH value, while the modern diet, combining extremes of meat and sugar, creates weak, acid blood, requiring buffer mechanisms, especially depletion of minerals in the body, to make balance. See Immune Function.
• Macrobiotic Subjects Show Ideal Blood Values - Researchers at the Academic Hospital of Ghent University in Belgium evaluated the blood values of 20 men assembled by Lima Natural Foods Factory who had an average age of 36 and had been macrobiotic for about eight years. According to the tests, all the men were very healthy. Their blood pressure and body weights were low, their hormone levels favorable, and they had normal values for proteins, vitamins, and minerals. Overall, their cholesterol values were significantly lower than ordinary people.
J. P. Deslypere, M.D., one of the researchers, concluded, “[In} the field of cardiovascular and cancer risk factors this kind of blood is very favorable. It’s ideal; we couldn’t do better; that’s what we’re dreaming of. It’s really fantastic, like children, whose blood vessels are still completely open and whole. This is a very important matter, deserving our full attention.”
Source: Rik Vermuyten, MacroMuse (Fall/Metal 1984), p. 39.
• Blood Type and Constitution - The Far Eastern approach to blood, including classification of blood types by yin and yang, is presented by two educators and counselors. Among blood types, O is the most yang or strongest, AB the most yin or weakest, and A and B are in between.
Source: Michio Kushi with Marc Van Cauwenberghe, M.D., Natural Healing Through Macrobiotics, (Tokyo and New York: Japan Publications, 1979).
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