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Macrobiotic transition period

Wednesday, April 15th, 2009

Slow transition period to the macrobiotic diet

This article contains: How to slowly start the macrobiotic diet transition, comments and tips what you can expect at the start of macrobiotic diet, the elimination and cleansing process, the healing phase of the bodily systems, what mistakes do people conduct when starting the macrobiotic diet…

The transition to the more natural diet and lifestyle shouldn’t be a big problem. But somebody does take this new approach too seriously and eliminates precisely all foods, that he was used to. If we rush this process and want to change everything in one day, we will permit a lot of mistakes for sure, and we will come back to the previous lifestyle in a short time, or we will try for something else. The desire for instant success is the part of this modern consumer mentality. And if we want to transition to macrobiotic - as a prevention of cancer - by this approach, then we can end in failure as in any endeavour.
How do we choose the natural foodstuff? At first we start to appreciate the crop, that have growth and ripen on the fields. This is where it gained its value really naturally. In a sharp contrary to the foodstuff that were produced by an industry and moreover artificially processed. Similarly it’s necessary to appreciate and take into consideration our own natural biological rhythms and the pace of our personal growth. In many cases was the cancer developed due to a bad diet for maybe 10, 20 or even 30 years. According to each patient’s situation, it will take few months, or even few years, until the full regeneration of functions of all the bodily systems (digestive, nervous, respiratory, discharging, circulatory). This healing process shouldn’t be rushed with a help of artificial products.

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Macrobiotic cancer treatment

Wednesday, April 15th, 2009

Macrobiotic recommendation how to feed for patients with cancer and other serious diseases

Only on the fingers of one hand is probably possible to count these that remember declaration of president USA Nixon from the year 1971: “We provided scientists so many resources and gave them enough possibilities, that during the two year, the cancer problem will be solved.” Today, nearly after thirty five years, the problem of cancer is still not solved.

According to present statistics it’s even increasing breast cancer and cancer of lungs. There also appeared completely new, so far incurable forms of cancer and they overgrow to pandemic. To the whole world epidemic.

Causes: modern civilization harms more than helps. Official science doesn’t keep up to correct their damaging consequencies. And can’t manage even to prevent them. It doesn’t know prevention in the right word meaning - as a elimination of cause.

To the problem of breast cancer, science even officialy admit unknowingness and incapability of prevention. In the world press, it does appear again in the half of 2005. In the connection with the most popular and most favourite pop star Kilie Minogue, after discovery her carcinoma was suggested surgical removal of tumour, irradiation and chemotherapy. Prevention was brushed with saying: “Against breast cancer doesn’t exist no other prevention than their timely discovery.”

Suffice however to carefully read american original of Kushi’s prominent book: Cancer prevention diet. There’s cited 31 scientific reports from years 1984 - 1993. Scientists from America, Japan, China, France, Scandinavia and others, in them on various examples show, that in prevention and treatment breast cancer is showing as positive factor consumption of foods from whole grains, soya cheese, fermented soy products, miso soups, seaweeds.
Say in another way: by partial researches is confirmed macrobiotic as a whole. Cow milk and milk products are, in the quoted scientific researches, valued as positively non beneficial. Up to dangerous. States there, that women, that were breastfeeded for a long time as a neonates are endangered less by breast cancer.

Other important findings

We will show almost trivial example of science demerger. One part of science in the last years as a advice for improvement of health, started extensive campaign, that encourage: Eat a lot of fruits. Other scientists did on the contrary participate on the concrete researches, that demonstrated negative influence of fruits on the cancer of women’s sexual organs. As announced Internation Journal of Cancer, they went out with these results:

Breast Cancer
With consumption of whole grains, decreased occurence of 64%, mortality fall of 70%
With consumption of legumes, decreased occurence of 43%, mortality fall of 46%
With consumption of fruits, INCREASED occurence of 64%, mortality raise of 44%

Cancer of the uterus (briefly)
Whole grains - occurence decreased of 58%
Legumes - occurence decreased of 46%
Fruits - occurence INCREASED of 54%

Cancer of the ovary
Whole grains - occurence decrease of 43%, mortality fall of 78%
Legumes - occurence decrease of 41%, mortality fall of 53%
Fruits - occurence INCREASED of 16%, mortality RAISE of 31%

For an interest yet at least few important figures: by consumption of milk, with all three cited forms of cancer (in the same order), increase occurance of 66%, 64%, 47%. Mortality increase: breast cancer of 73%, cancer of the uterus of 66%.

We could quote further. It’s however more benefical summary inform, that traditional energy medicine has in comparison with disjointed modern science for disposal in the long run verified complex system. It engages not only about details, but treatment as a whole. Nourishment and supplemental activities harmonize at the same time from the view of quality of two basic energies. And offer not only prevention of cancer, but also significant help with its treatment. What most expecially: it can effectively implement all in the practice - it teaches patients how to examine in the nature, how to provide external applications at home - and particularly: how to work in the kitchen.

What for the last broadly fifty years appeared as a solution of battle against cancer, but wasn’t versatilely effective? For example theory about this, that originators of cancer are bacteries. Later: that causation are viruses. Or: living environment in general. Eventually climate. Unsuitable environment in the place of working. Various radiances. Artificial ingredients in the foods and industrialy manufactured foods. Using of plastics. Excessive consumption of fats. Consumption of red meat. Or relatively new view, that cancer is isolated cell disorder.
In all we have introduced is always ONLY PIECE OF TRUTH.

It’s given by two mistakes

1. The view is narrowed to only one particular problem
2. It’s still common inability come from materialist view of the world (as a form of material) to view much deeper. To the recognition of world as a space with endless variants of various energy qualities. The stone is thick energy, the cauliflower is significantly less thick energy, curtain is yet more less thick, thought is rather dissipated energy, spiritual shell of our body has quality of the most light energetic waves and frequencies.

All existing variants, that are milliards, have own origin in the different ratio of two basic energies.

In the centripetal energy, contracting, densing, coming in the spirals from the whole infinite Universe.
And centrifugal energy, expansive, dilatating, releasing, dissipating, arising from the rotation of giant mass of our planet around own axis.

Both in the whirling spirals are creating, affecting and constantly changing all, what is in Universe and thus on our planet, and around her, do exist. Even our foods and through it also our bodies alone.

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Macrobiotic cancer approach

Wednesday, April 15th, 2009

This deeper view, that the so called substance is also just one of many energy forms, already know certain part of science and admit it. However it still don’t know how to transfer that knowledge to the practice. To the area, that could be marked with words

COMPLEXITY OF COMMON REALITY OF LIFE.

Allow me plain pointer of this complex energetic view on the risky fruits. The article extent allows me in this meaning to show only some, but not all viewpoints. Belongs to them for example knowledge of climate energies, that we are living in. Also energies of climate, that fruits were growing and ripen in. It’s also necessary to know energies od particular fruity types. Season of the year energy, in that we consume the fruit. Including the energy of surroundings, we are consuming it in. Also energies of foods, that we consume the fruit together with. Also the rhytm (changing) of energies in our completely individual system of digestion. And so on. In the present days are getting closer to this traditional complex conception of all phenomenons these scientiests, that talk about DYNAMIC BALANCE.

Sign of the complex view on our dynamic balance from the perspective of fruit consumption

It plays a cardinal role, the domination of one of two mentioned basic energies, in our long-term given body constitution. Important is also our immediate energetic situation, it means our condition. Own role plays at the same time also the ratio of both energies in our bodily organs. Excess of one of them in foods, that were responsible of our illness. Also the rhytm (changes) of energies in our completely individual digestion system. And so on.

We could outline in the same way, the complex view to heating processing of foods or complex view to its use for establishment of dynamic balance according to various cancer forms. But more important is information, that EVERYDAY LIFE REALITY, striving to DYNAMIC BALANCE OF BOTH BASIC ENERGIES, isn’t that complicated, as could appear on the first glance. It will suffice to hang somewhere simple sheet of these two energies with highlighted domination of the one energy by the particular phenomenons of our life. It’s good to occasionally ponder about this sheet. Make the same with the sheet, with highlighted two different basic energetic values of what we consume. During several weeks, almost everybody, will understand in these circumstances, how is everything distinguished from existing shallow view of world, that is surrounding us. In the knowledge and thinking, we move up many levels higher. We begin and manage to discover ourselfs, from the point of energies and we are capable to understand all around, as it realy is, not only seemingly. Only then could anybody assign, what his organism can tolerate and spoil yourself. And what is already destructive to him.

Informations for interested: sheet of phenomenons from the point of two energies and sheet of foods from the view of energetic qualities is almost in every book, that Michio Kushi has written.

To this more,

MINIMUM OF OTHERS IMPORTANT INFORMATIONS,

that you probably don’t know about cancer.

On the bigger place we could mention names and documentation of persons, that were in the last times with the help of devoted practiced (not deformed) macrobiotic healed only in USA from these forms of this malignant disease: cancer of the brain (5 persons), breast (6 women), large intestine (3 persons), lymphogranuloma inguinale (Hodgkins disease) (2 women), from Kaposi‘s sarcoma (1 man), cancer of the kidney (1 man - with metastasis to lungs), leukemia (3 persons), liver (2 persons). From the cancer of lungs (2 women), from lymphoma (4 people), malignant melanom (8 persons), ovary (2 women), pancreas (5 persons), prostate (8 man), skin (1 man), from the stomach cancer (1 man), thyroid (2 persons), uterus (4 women), vocal cords (1 women).

We know about others but we have not enough detailed documentation, so we don’t mention them.

Why we didn’t not mention briefly the amount of cured?

So that we could show you concretely and tell responsibly, that every of mentioned forms of cancer had and has causations in different kinds or various combinations of foods. In the ending stage of therapy was alse used a little different form of macrobiotic. Individual to each other person. Of course as prevention and as the first phase of supplemental treatment by food is possible to practice with big success, STANDARD MACROBIOTIC REGIME.

We know of course also other cases of macrobioticaly treated and cured cancer. Also in our country. We don’t inform you with these people because, that practice show danger. Many interested people did occupy them with requests of help, took them energy and time for maintaining their own good condition - and then this sacrifice showed as vain. Because those interested were bothered by the most important: necessity to work focusely on themselfs at the same time. They did rather (?) eat everything and then died after some time. Of course that not peacefully and lightly. Yet telegraphically: we have from our citizens documentation of 2 cases of one of the most malignant tumours, malignant melanom. Both patients got after surgery nearly the same prognosis. Broadly half a year of life. One of them with macrobiotic diet lives actively already fifteen years, the other - yet more actively - seven years.

What more? We have in hands also informations about this, that exist hundreds of scientific researches, that confirm positive impacts and effectivness of row of particular approaches of energetic medicine and macrobiotic to the cancer. On the work, that would bring from the workrooms of scientist with the connection to cancer, complex view to macrobiotic and other branches of energetic medicine, we are still waiting. We have many of this in our heads, in our two trunks with documentation of treatment of individual macrobiotics. It won’t be easy to transparently process all the materials.

We will continue to go through other alternative approaches and remedies with effort to cure cancer in the next articles.

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China health study

Wednesday, April 15th, 2009

CHINA HEALTH STUDY
The China Health Study, touted as the grand prix of epidemiology studies, challenged modern dietary assumptions in the early 1990s. Sponsored by the U.S. National Cancer Institute and the Chinese Institute of Nutrition and Food Hygiene, the study correlated average food and nutrient intakes with disease mortality rates in 65 rural Chinese counties. The typical Chinese diet included a high proportion of cereals and vegetables and a low amount of meat, poultry, eggs, and milk. Less than 1 percent of deaths were caused by coronary heart disease, and breast cancer, colon cancer, lung cancer, and other malignancies common in the West were comparatively rare. Among the researchers’ chief findings:
• Fat consumption should ideally be reduced to 10 to 15 percent of calories to prevent degenerative disease, not 30 percent as usually recommended.
• The lowest risk for cancer is generated by the consumption of a variety of fresh plant products.
• Eating animal protein is linked with chronic disease. Compared to the Chinese who derive 11 percent of their protein from animal sources, Americans obtain 70 percent from animal food.
• A rich diet that promotes early menstruation may increase a woman’s risk of cancer of the breast and reproductive organs.
• Dairy food is not needed to prevent osteoporosis, the degenerative thinning of the bones that is common among older women.
• Meat consumption is not needed to prevent iron-deficiency anemia. The average Chinese consumes twice the iron Americans do, primarily from plant sources, and shows no signs of anemia.
Dr. T. Colin Campbell, a Cornell biochemist and principal American director of the project, noted, “Usually, the first thing a country does in the course of economic development is to introduce a lot of livestock. Our data are showing that this is not a very smart move, and the Chinese are listening. They’re realizing that animal-based agriculture is not the way to go.”
Source: Chen Junshi, T. Colin Campbell, Li Junyao, and Richard Peto, Diet, Life-Style, and Mortality in China (Ithaca, N.Y.: Cornell University Press, 1990). and Jane Brody, “Huge Study of Diet Indicts Fat and Meat,” New York Times, May 8, 1990.

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Chili peppers

Wednesday, April 15th, 2009

CHILI PEPPERS
Chili peppers are associated with higher stomach cancer rates, epidemiologists from the Mexico National Institute of Public Health and Yale University concluded. In a study of the dietary habits of Mexico City residents, people who described themselves as “heavy” eaters of hot chili peppers were 17 times for likely to have stomach cancer than those who did not consume hot peppers. “Medium” consumers had four times as much stomach cancer. Previous laboratory and cell tissue studies indicated that capsaicin, a substances in hot peppers that makes them hot, is a carcinogen.
Source: “Hot Peppers Linked to Stomach Cancer,” Berkshire Eagle, February 26, 1994.

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Chewing

Wednesday, April 15th, 2009

CHEWING
From ancient times, the virtues of chewing have been widely recognized. Chewing contributes to more efficient use of nutrients, gives stronger energy, and makes the food sweeter to the taste. It also makes food go further and hence contribute to increased savings, reduced energy consumption, and a healthier planet.
When AIDS first appeared in 1981, macrobiotic educator Michio Kushi began recommending thorough chewing as a key dietary measure to help prevent the development of immune deficiency. He noted that the yang, contractive properties of saliva, which is promoted during chewing, could help neutralize the extreme yin, expansive quality of the AIDS virus.

• Saliva Inhibits HIV - Saliva contains substances that prevent the AIDS virus from infecting white-blood cells. In a study, dental researchers tested saliva from three healthy men, 35, 40, and 42 years old. Tests indicated the men were not carriers of the AIDS virus and were not known to be at high-risk for infection. In laboratory dishes, the men’s saliva prevented the AIDS virus from infecting lymphocytes, a type of white-blood cell that is among the immune system cells attacked by the AIDS virus in the body.
The researchers said the finding might help explain why no cases have been documented in which the AIDS virus was transmitted from person to person through saliva such as through kissing or sharing toothbrushes. The scientists concluded that saliva is well known to contain substances that kill bacteria and funguses and so might also be able to block the AIDS virus.
Source: P. C. Fox et al., “Saliva Inhibits HIV-1 Infectivity,” Journal of the American Dental Association 116:635-37, 1988.

• Chewing and Cancer Risk - An Indian cancer researcher concluded that thorough chewing lowered the risk of cancer. “The proper chewing of meals ensuring that mucous-rich saliva mixed with the food seemed to be protective factors.” Cancer also appeared to more prevalent in south India where white rice and considerably more fat, oil, and spices are used in cooking than in north India where whole-grain chapatis and thick dahl made with lentils are the staple.
Source: S. L. Malhotra, “Dietary Factors in a Study of Cancer Colon from Cancer Registry, with Special Reference to the Role of Saliva, Milk and Fermented Milk Products, and Vegetable Fibre,” Medical Hypotheses 3:122-26, 1977.

• Chewing Prolongs Life in a Concentration Camp - In his book on the powers of food, especially the power of chewing, Lino Stanchich, a leading macrobiotic teacher, describes how his father survived a concentration camp in Serbia during World War II by very thorough chewing.
Source: Lino Stanchich, Power Eating Program (Coconut Grove, FL: Healthy Products, 1989).

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Corn

Wednesday, April 15th, 2009

CORN
Native to Central and South America, corn (or maize) is enjoyed eaten on the cob, ground into whole corn dough (masa), or made into grits, flour, or oil. Corn provides light, expansive energy and is especially strengthening for the heart and small intestine.

• Corn Protects Against Colorectal Cancer - In a case-control study on the risk of colorectal cancer, researchers at the University of Hawaii Cancer Research Center reported that consumption of corn, as well as other plant-quality foods, reduced risk for this disease independent of its fiber content, which is also a protective factor.
Source: L. Le Marchand et al., “Dietary Fiber and Colorectal Cancer Risk,” Epidemiology 8(6):658-65, 1997.

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Colon cancer

Wednesday, April 15th, 2009

COLON CANCER
Colon cancer is the second leading cause of cancer mortality in the United States, accounting for 56,000 deaths each year. Consumption of foods high in saturated fat and cholesterol increase the risk for this disease. Alcohol and smoking are associated with causing polyps, benign growths in the large intestine that may become malignant. Low intake of whole grains, high in fiber, and vegetables, especially those high in folate, are also linked to colon cancer. See Broccoli, Cabbage,
Polyps, Water, Whole Grains, Women’s Health.

• Meat Raises Risk of Colon Cancer - Women who eat beef, lamb, or pork as a daily main dish are at two and a half times the risk for developing colon cancer as women who eat meat less than once a month. The conclusion, drawn from a study of 88,751 nurses, over a ten-year period, found that the more fish and poultry in the diet the less chances of getting colon cancer. “The substitution of other protein sources, such as beans or lentils, for red meat might also be associated with a reduced risk of colon cancer in populations that consume more legumes,” researchers concluded. Investigators also found that eating the fiber from fruit appeared to reduce the risk of colon cancer. The fruits mentioned as possibly protective included apples and pears.
“The less red meat the better,” recommended Dr. Walter Willett, professor of epidemiology and nutrition at the Harvard School of Public Health, who directed the study. “At most, it should be eaten only occasionally. And it may be maximally effective not to eat red meat at all.”
Sources: Walter C. Willett et al., “Relation of Meat, Fat, and Fiber Intake to the Risk of Colon Cancer in a Prospective Study among Women,” New England Journal of Medicine 323:1664-72, 1990 and Anastasia Toufexis, “Red Alert on Red Meat,” Time, December 24, 1990.

• Whole Grains Protective Against Colon Cancer - In a population-based case-control study of over 4000 people in California, Utah, and Minnesota, cancer researchers reported that high whole grain intake was associated with up to 60 percent less risk for this disease, while intake of refined grains increased the risk one and a half to two times. Foods high in fiber, vitamin B-6, thiamine, and niacin were also protective.
Source: M. L. Slattery, “Plant Foods and Colon Cancer; An Assessment of Specific Foods and Their Related Nutrients,” Cancer Causes Control 8(4):575-90, 1997.

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Carrots

Wednesday, April 15th, 2009

CARROTS
Like other orange and yellow vegetables high in beta-carotene, carrots have been associated with lower rates of heart disease, cancer, and other disorders. In Oriental medicine, they are especially good for the lungs and large intestine and their sweet taste nourishes the pancreas. See Carotenoids, Vegetables.

• Carrots Associated with Lower Cervical Cancer - An Italian case-control study found that 191 women with invasive cervical cancer consumed less carrots and green vegetables than healthy women. Both foods were highly protective, with almost a fivefold increased risk associated with eating carrots less often than once a week or green vegetables less often than once a day.
Source: C. La Vecchia et al., “Dietary Vitamin A and the Risk of Invasive Cervical Cancer,” International Journal of Cancer 34:319-22, 1984.

• Carrots Reduce Risk of Breast Cancer - Carrots may help protect against breast cancer. Scientists at the National Institute of Environmental Health Sciences reported that eating carrots more than twice weekly, compared with no intake, was associated with 44 percent less breast cancer in a case-control study of 13,000 women conducted in Maine, Massachusetts, New Hampshire, and Wisconsin.
Meanwhile, in a study of the effect of 26 types or groups of vegetables and fruit on cancer development, Italian researchers reported that most vegetables protected against cancer of the colon and rectum, but only carrots lowered breast cancer risk.
Sources:: M. P. Longnecker, “Intake of Carrots, Spinach, and Supplements Containing Vitamin A in Relation to Risk of Breast Cancer,” Cancer Epidemiol Biomarkers Prev 6(11):887-92, 1997; S. Franceschi et al., “Role of Different Types of Vegetables and Fruit in the Prevention of Cancer of the Colon, Rectum, and Breast,” Epidemiology 9(3):338-41, 1998.

• Carrots Protect Against Vulvar Cancer - Italian researchers reported that in a study of 125 women with invasive vulvar cancer and 541 controls in the Milan area, women who ate high amounts of carrots had about half the risk of contacting the disease.
Source: F. Parazzini et al., “Selected Food Intake and Risk of Vulvar Cancer,” Cancer 76(11):2291-96, 1995.

• Carrots Protect Against Lung Cancer - In a case-control study involving over 300 women in Spain, scientists found that intake of yellow/orange vegetables, principally carrots, reduced the risk of lung cancer by almost two-thirds.
Source: A. Agudo et al., “Vegetable and Fruit Intake and the Risk of Lung Cancer in Women in Barcelona, Spain,” European Journal of Cancer 33(8):1256-61, 1997.

• Carrots Improve Liver Function - In laboratory studies, scientists in India reported that carrot extracts reduced acute liver damage in mice.
Source: A. Bishayee et al., “Hepatoprotective Activity of Carrot Against Carbon Tetrachloride Intoxification in Mouse Liver,” Journal of Ethnopharmacology 47(2):69-74, 1995.

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Carotenoids

Wednesday, April 15th, 2009

CAROTENOIDS
Carotenoids are a family of nutrients in plants that are associated with increased health and less disease. Altogether there are nearly 600 types of carotenoids, of which beta-carotene, which makes up about 25 percent of edible varieties, is the most well known. It is efficiently converted by the body into vitamin A and as an antioxidant blocks free radicals which can damage cell membranes and protects against cancer.
In the 1980s, dozens of studies reported that increased intake of beta carotene was associated with a decreased risk of many cancers of the respiratory and digestive tracts, including lung, oral cavity, throat, stomach, colon, and rectum. Taking beta-carotene in the form of supplements, however, has been linked with increased incidence of lung cancer. Scientists strongly recommend that the carotenoids be taken in whole foods. See Immune Function, Lung Cancer, Macular Degeneration, Olestra, Polyps, Smoking, Vegetables.

• Carotenoid Rich Vegetables Protect Against Heart Disease - In a study of middle aged men at risk of heart disease, those who had the highest carotenoid levels in their blood were one third less likely to suffer a heart attack. Nonsmokers consistently show the strongest benefits. In another study of nurses, Boston researchers reported that those who ate five or more servings of carrots a week had 68 percent less strokes than those who ate one or less a month.
Source: Jane E. Brody, “Health Factor in Vegetables Still Elusive,” New York Times, Feb. 21, 1995.

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