WHOLLY MACRO
Macrobiotic Educators Personal Chefs
GAYLE STOLOVE ~ BS, RN, LMT JAIME PARRA ~ LMT
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CHANGE YOUR HEALTH
CHANGE YOUR LIFE
Reclaim your health with a natural and organic diet
and lifestyle based on oriental medicine and
healing arts, for the body, mind and spirit!
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CLICK ON ABOVE LINKS TO GO DIRECTLY TO THEM
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CLOSING FOR ONE WEEK IN SEPTEMBER!
Wholly Macro will be closing for one week only the week of September 16, 2010. We will re-open September 23, 2010. You will receive the September 23rd Menu/Newsletter on September 18th. Stock up on your favorites to have during our brief closure. Thank you for your continued support!
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WEEKLY NEWS
September already. Wow. The summer just flew by. In many
parts of the country and world it is almost Fall. But here in South Florida,
September is one of the hottest months we experience. We always have mixed feelings
about this South Florida fact of life here at Wholly Macro. On one hand, it is
like: enough already with the heat. We can't wait to turn off the A/C, open the
windows, and breathe in cool fresh air. Yet, on the other hand, the recent
memory of long, warm, healing swims in the ocean, lingering on the beach until
dusk, showering outdoors at twilight without the first hint of a chill, being
able to drive down the street without the seasonal traffic or school buses,
etc., makes September a bit more appealing. Because no matter what, come
October, Fall really will arrive, even here, and ocean
swims and no traffic will be on hold until the following summer. The bittersweet acceptance of the changing of the seasons. |
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WEEKLY ARTICLE
GENETIC ENGINEERING EXPLAINED
Last week our Weekly Article was about soy. And the subject of Genetic Engineering had to keep coming up, because it is such a big issue with soybeans, and other foods, sadly.
 We see many friends ordering edamame for instance, at Japanese restaurants. And miso soup with pieces of tofu in it as well. We see non-organic "local" corn being sold at some local health foods stores week after week, but have not once seen organic corn in recent years. And we have to wonder: are the people who order the edamame and miso soup, and purchase the non-organic corn aware of the impact genetic engineering is having, not only on their own bodies, but on the entire planet, and the fate of all human and animal kind??
Let us refer to Genetic Engineered plants as GMOs, or Genetically Modified Organisms.
The following crops are the current GM crops: soy, corn, cotton,  canola, beets, Hawaiian papaya, zucchini, and yellow squash. With more to follow, as the GM companies are relentlessly lobbying to Genetically Modify additional food crops, including our precious brown rice, and other whole grains.
If you eat foods from the above categories that are not organic, and / or not specifically labeled as Non-GMO, you are ingesting genetically modified food. This does include oils and "sugars" made from these foods as found in almost all packaged food products.
What does this mean for you you may ask?? Here is the shocking truth. Foods are genetically modified in a few ways, and for a few reasons. Two of the main reasons are to create plants that either take poison in, or produce poison. Poison drinkers are called herbicide tolerant. Their DNA is altered with bacterial genes that allow them to survive otherwise deadly doses of toxic herbicides. The poison producers have genes inserted in them that produce an insect killing toxic pesticide. Then there are also the aggressive virus genes that are inserted into these plants to fight off potential, and much gentler normal plant viruses. All with dangerous side effects to humans.
And why do they do this you may also be asking. "They", the food industry, the Genetic Engineering companies, they do this in order to control, own if you will, Mother Nature, in a greedy attempt to capitalize on natural abundance, even though studies and intellect suggest that this short sighted greed will not end well, for us or for the environment.
 In a natural ecosystem, like many of the large organic farming businesses, the animals, the birds, the insects, and even the soil based bacteria's are all in perfect sync with each other, each doing their part to create a perfect and abundant balance. It is a beautiful thing, and is what organics is all about. In GM plant fields there is NO LIFE.
Herbicides and pesticides affect every living thing that comes into contact with them, humans included. They are up to ten times more toxic to children, pets, wild animals, and insects, due to their close proximity to the ground, and their more fragile immune systems.
The pesticide toxin produced within GM plants such as corn is thousands of times more concentrated within the plant than as a topical spray. In other words, as if it is not bad enough to eat plants that have been sprayed the "old fashioned" way with poisons, it is exponentially worse to eat genetically altered plants that contain concentrates of these same poisons and worse, either super absorbed within them, or produced by them in every single cell of their plant bodies.
Animal studies indicate serious health risks associated with GM foods such as infertility, immune system problems including food allergies and asthma, accelerated aging, impaired insulin regulation, gastrointestinal changes, and changes in major organ functions. In fact, soon after GM soy was introduced in the UK, soy allergies skyrocketed. GM soy, corn, and papaya contain new proteins with allergenic properties, making the current US epidemic of food allergies and asthma a suspiciously plausible result of the casualty of genetic engineering that is unknowingly already upon us.
Several interesting studies have been done with wild animals, noting that they don't / won't eat GMO food. A study of geese migrating through Illinois found that they only ate sections of soybean fields that were non-GMO. Mice and squirrels in the Midwest infest farmer's stores of non-GMO corn and grain, but don't touch the GM corn, even in the dead of winter when they are super hungry. Buffalo in India that have traditionally been fed cottonseed feed won't eat the cottonseed cakes made from GM cotton plants. The ones that did had reproductive complications such as premature deliveries, miscarriages, and infertility.
 I inadvertently did a little study of my own a few weeks ago. I received two sample boxes of cereal in with my Sunday paper. They were labeled with some of my favorite misleading terms: "whole grain, all natural, low fat, healthy, etc.". Not really giving it much thought (it was Sunday morning after all), I said, "I'll put these in the bird feeder". I have these really demanding birds in my yard. I love watching them, and I feed them a wild birdseed blend that attracts pretty much every bird in the neighborhood. They devour a bird feeder full of seeds and grains, in less than an hour, every day. I dumped the two boxes of cereal into the feeder, and to my surprise, hours later, the bird feeder was still full. My (picky) birds had not touched the cereal in the feeder. Neither did my very piggy squirrels. I had to dumpster dive in my own garbage can to find the cereal boxes. I was shocked when I read the labels. They contained corn syrup, canola oil, cottonseed oil, BHT to preserve freshness, artificial color, artificial flavor, and more. None of it was organic, so one can safely assume that it was all genetically engineered. I am so glad that my birds and squirrels were smart enough not to eat it. I threw it all away, replaced it with the birdseed mix, and it was gone within minutes. A real mob scene!!
The only published human GMO feeding study revealed that even after we stop eating GMOs, harmful GMOs continue to be produced inside of us. Genes inserted into GM plants transfer into bacteria inside our intestines, and continue to function, transforming our intestines into living pesticide factories!
It is becoming harder and harder to find pure, heirloom quality, non-GMO food such as what we prepare here at Wholly Macro. Heirloom means: food in its original ancient form, its unaltered state. There are many vegetables, grains, and beans that could be lost to us forever were we to lose the heirloom seeds that produce them. Genetic Engineering targets, and is  inserted into, the seeds of the plants. GE companies are claiming ownership of plant seeds, and then altering them into genetically engineered seeds. It is essentially important to keep the organic and heirloom plant seeds out of the hands of the GE companies, and especially important to healthy vegetarian eaters in particular, because we eat the seeds of plants directly in our diets. Brown rice is the seed of the rice plant. Beans are the seeds of the bean plant. Nuts are the seeds of nut trees, and so on. We cannot eat genetically engineered seeds!
We should not wait for more research, or the slow machine that is our government, to warn us against eating GMOs. Let us learn from the animals. They are warning us now. And perhaps if enough of us choose non-GMO foods, we could slow the food industries pursuit of genetic engineering, and maybe even force them to remove GM ingredients from our food supply. It is more and more important to do so, for our own health, for the planet and environment, and for future generations of humans and animals. Let us all do our part now that genetic engineering has been briefly explained.
Please be well and eat well during the week of September 16 while Wholly Macro is away taking a brief break. We'll be back at ya on September 18 with the September 23 Delivery Menu and Newsy Letter.
In health as always.
Gayle and Jaime.
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ABOUT THIS WEEKS MENU
There are some wonderful dishes on this week's menu. Just in time for late summer, we have the Millet and Chickpea Sweet Vegetable Soup. The naturally sweet vegetables used in this dish such as kabocha squash, yellow onion, carrot, and parsnip, are relaxing and healing for the stomach, spleen, and pancreas, the organs that become very tight in general, and especially when exposed to simple sugars, or to stress. Sugar makes these organs hard. Sweet vegetables soften them so they can do their respective jobs better. When you eat this soup, direct your awareness to the middle part of your body. You can feel it relax. And as it relaxes, energy can move throughout your body. This type of food makes you feel so good!
The Vegetable Spring Rolls are an all time favorite Wholly Macro dish. And they freeze well too. Think: Wholly Macro closed for a week - no delivery next week... a few containers of Spring Rolls in the freezer. Perfect! They are a meal in one dish, full of fresh vegetables, including our super fresh home made mung bean sprouts, protein, and cracked grains. And the umeboshi ginger glaze is as healthy as it is tasty!!
 We are not sure if you all are really familiar with Shiso? We are so fortunate to be able to get it here, from our favorite (and only) local Japanese grocery store. We can't say it is the most well stocked Japanese store we have ever seen, but we love the personnel, and they do order the Shiso for us. Shiso is a type of plant. A wild plant if you will. It is naturally high, super high in fact, in iron. It has a bite-y, spicy, distinct flavor, and is customarily used in pickled vegetable dishes such as umeboshi plums, but can be added to any soup, grain, bean, or vegetable dish for an excellent source of iron, such as our Shiso and Dulse Pickled Snap Pea, Cauliflower, and Red Radish dish. This dish is a great way to get a wide assortment of vegetables, the beneficial vitamins, enzymes, and bacteria that occur in naturally fermented pickles, and a solid dose of iron as well, all in one dish!
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**A reminder when placing
your order, Wholly Macro will be closed for the week of September 16,
2010 and will resume Delivery Service on September 23, 2010. |
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WEEKLY MENU/ORDER FORM
DELIVERY MENU / ORDER FORM September 9, 2010
whollymacro@bellsouth.net ~ www.whollymacrobiotics.com
MILLET AND CHICKPEA SWEET VEGETABLE MISO SOUP SMALL___LARGE___
Millet is an alkalizing grain that is good for the pancreas.
Chickpeas, while especially good for balancing the heart, also provide a creamy smooth pancreas
healthy base for this soup. They are cooked together with mineral rich kombu
sea vegetable, and the sweet and pancreas relaxing vegetables: kabocha squash,
yellow onion, carrot, and parsnip, along with good for the pancreas wakame sea
vegetable, shiitake mushrooms, digestion promoting sweet yellow miso, and a
garnish of bright green chives and iron rich deep purple dulse sea vegetable.
Yum!
OJIYA
SMALL___LARGE___
Medium grain brown rice and millet, are cooked with mineral
rich kombu sea vegetable, and finely chopped pieces of yellow onion, kabocha
squash, bok choy, and green cabbage, then seasoned with hearty barley miso and
fresh green parsley garnish, to create this traditional Japanese soft grain
porridge, that provides substantial nourishment, while energizing the mind and
body.
SEITAN AND VEGETABLE SPRING ROLLS WITH UMEBOSHI GINGER GLAZE
SMALL____LARGE___
Chinese cabbage, green cabbage, red cabbage, carrots, yellow
onions, and celery, are stir fried with circulation promoting fresh ginger
root, and high protein seitan, further livened up with enzyme rich fresh bean
sprouts, wrapped in sprouted wheat berry pastries, and glazed with a tart and
alkalizing umeboshi plum, sweet and satisfying brown rice syrup, mustard, and
shoyu glaze, to create the delicious and healthy non-fried Wholly Macro signature spring roll. Finished with fresh chives.
UDON FETTUCCINE WITH WILD GREENS SMALL____LARGE___
Calcium and mineral rich brown and black sesame seeds are
dusted with arrow root and browned, then tossed with bitter green good for the
liver wild green rappini and arugula, slices of fresh scallion, and circulation
promoting fresh ginger, and served over a bed of toasted sesame oil flavored
spelt udon fettuccine noodles.
SHISO AND DULSE PICKLED SNAP PEAS, CAULIFLOWER, AND RED
RADISH
SMALL____LARGE___
Crisp and sweet snap peas,
good for the stomach and spleen/pancreas cauliflower, naturally diuretic red
radish, enzyme rich pickled cucumbers, and high in iron shiso ~ a traditional
Japanese pickling "vegetable", are lightly marinated, (pickled), in brown rice
vinegar and umeboshi plum, then sprinkled with iron rich dulse sea vegetable,
to create this healthy, flavorful, and satisfying unique pickled vegetable
dish.
CAROB MINT MOUSSE
SMALL___LARGE___
A rich and creamy dessert pudding made from naturally sweet
fermented brown rice amasake "milk", blended with calcium and protein rich
silken tofu, tahini, and almonds, sweet yet blood sugar stabilizing brown rice
syrup, subtle nuances of refreshing and astringent fresh mint, all natural
deeply flavorful caffeine free mineral rich carob, and sultry vanilla essence,
all thickened with digestion promoting and alkalizing kuzu root.
VIRTUALLY ALL INGREDIENTS ARE ORGANIC!!
PLEASE PLACE ORDERS BEFORE NOON ON MONDAY!
CUSTOMER NAME_____________ PICK-UP___ DELIVERY___ |
ORDERING DETAILS
To place an order from this email, hit reply, fill in the items and amount you would like to order, and send. You can also paste and copy the menu portion of this email only to create a new email response. Or, you can still order / communicate with us by creating a new email, and writing to whollymacro@bellsouth.net, faxing us at 954-763-6698, or calling our voice mail system 954-764-6371.
NEVER ORDERED? WOULD YOU LIKE TO?
Please contact us directly by either e-mail or phone
for the initial delivery service set up, and for payment information.
We will still confirm your order the same as we always have, so if you don't receive confirmation from us by the end of the day on Monday, please contact us either by phone or e-mail to re-submit your order.
Thanks so much.
Gayle and Jaime |
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Contact Info
GAYLE STOLOVE / WHOLLY MACRO
PH: 954 764-6371 FAX: 954 763-6698
whollymacro@bellsouth.net
www.whollymacrobiotics.com |
Thank you for all
your support. Your feedback is important to us. For further questions or
information please call or
e-mail whollymacro@bellsouth.net 954 764-6371
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