Originally published September 29 2010
Macrobiotics: An Almost Forgotten Diet Cures Cancer and Other Chronic Disease
by Paul Fassa
(NaturalNews) The fact that there are several real accounts of cancer victims healing themselves with the Macrobiotic diet alone is not well known, even among alternative cancer people. A video interview of one such person, Ken Walles, is available on Natural News TV. View it here and see for yourself:
A Little About Macrobiotics
The Macrobiotic diet was introduced to America in the 1960s by George Ohsawa`s book You Are All Sanpaku, translated to English by William Duffy. Some may know George as Sakurazawa Nyoiti. The term sanpaku means three whites, and it is applied to the white area of one`s eyes showing on three sides of the colored iris. It indicates the sanpaku person has low energy and vitality and his/her nutrition is out of balance.
The balance is associated with the Chinese properties of yin and yang. All foods are categorized as yin, yang, or neutral or balanced. In the 1960s, it was not uncommon to go on an all brown rice diet with the prescribed fermented soy sauce for a week or two in order to break through a spell of very bad health, or just as a cleansing fast.
But there is much more to macrobiotics than just brown rice, although it is a staple. The diet focuses mostly on grains and legumes with some vegetables and sea veggies (seaweeds), very little fruit, and no animal meat, although some macrobiotic dieters allow for a little fish. A diet heavy with grains cuts across the grain of some highly regarded alternative health practitioners and writers who believe grains create inflammation. However, the macrobiotic diet has a long history of health giving success with its focus on whole organic grains.
Some raw food is considered okay, but light cooking, usually steaming or stir frying, is the preferred method of preparing macrobiotic foods. Although there are a few dissidents within macrobiotic circles, the macrobiotic diet mostly shuns supplements.
After its introductory impact in the USA, the health conscious public`s interest in macrobiotics waned. The notion of curing serious disease by diet alone was not understood well then, and as a method of getting healthier and staying healthy, it was considered too strict and severe by most. Their taste buds were not being satisfied and it was too much hassle.
A feature of macrobiotics that should be applied to all eating is chewing longer. It helps digest better and let's you become more aware of when you`ve had enough to eat.
Macrobiotics remained over recent decades through the efforts of Michio and Gabriel Kushi`s books and their involvements with establishing training centers for macrobiotic principles, food selection, and cooking. Many of those who have adopted the macrobiotic diet as a life style did so after being stricken with life threatening diseases such as cancer or debilitating chronic issues such as Type 2 diabetes, chronic fatigue, and fibromyalgia.
They were magically led to macrobiotics, tried the diet strictly, and recovered quickly and painlessly.
It`s easy to see how those who recovered from those severe situations would continue on the macrobiotic diet as a way of life and encourage others to do so. Some of the cancer recovery testimonies are even more dramatic than the cancer cure story related by Ken Walles in the Natural News TV interview.
You`ll find those testimonials and resources for more detailed information on macrobiotics in the Sources section below.
Sources for more information:
Natural News TV Interview of Ken Walles (in case you haven`t viewed it yet)
A very comprehensive website for macrobiotics
The Kushi Institute http://www.kushiinstitute.org/
The Kushi Institute of Europe http://www.macrobiotics.nl/
About the authorPaul Fassa is dedicated to warning others about the current corruption of food and medicine and guiding others toward a direction for better health with no restrictions on health freedom. You can visit his blog at http://healthmaven.blogspot.com
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