center for natural healing
Book of the Month:
Your online source for the highest quality macrobiotic food, books, cookware and more
Love, Sanae by Sanae Suzuki
Stunningly beautiful photographs and delicious healthy
recipes make this a
wonderful addition to
collection. With a forward by
Michio Kushi, this is
the third cookbook in the "Love" series of vegan macrobiotic books by Sanae and
her husband Eric Lechasseur.The 120 recipes in the book were chosen
by Sanae from those she used to heal
herself from cancer and a near-fatal car
accident, an inspiring story of despair,
strength, hope and miraculous recovery
she shares in Love, Sanae.
See below for one of Sanae's delicious recipes from the book, a perfect dessert for the season - Apple Filet with Aduki Glaze.
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An Amazing Story
Macrobiotics literally translates as "great" or "long" (macro) and "life" (biotic), or great, long life, which is certainly what we'd all like to achieve. While most Americans consider growing older comes along with unavoidable health decline, Catherine L. Albanese, describes below how macrobiotics helped her overcome health issues and achieve the good health it takes to lead a dynamic and fulfilling life - at 70!
Achieving Great Health and Vitality -
Midlife and Beyond
Catherine L. Albanese
A few months ago, I had a significant birthday. My vegan birthday cake read, "With gratitude for 70 years." The Kushi Institute and macrobiotics are a large part of what I am grateful for, since I have now been macrobiotic for 24 years.
Along the way, I successfully eliminated a kidney stone naturally and without pain using Kushi recommendations. I also eliminated a long-standing yeast infection in my digestive tract. When menopause came and went, it was a nonevent in my life-no hot flashes, no mood swings, no anything except skipped and then disappeared cycles.
Now in 2010, at 70, I practice Iyengar yoga (including 10-minute headstands), Pilates (with 2 different instructors), and taiji (including 3 long movement forms and 8 sword and saber forms). For the last 5 years until my recent partial retirement, I chaired a world-class department at the University of California, Santa Barbara. I sing in the Santa Barbara Master Chorale and another local chorus. I have only a touch of gray in my hair, which has actually darkened with continued sea-vegetable use.
The only glasses I wear are a pair of reading glasses from the drugstore (125 or 150, depending on which pair I have on).
Unlike others in my family, I have no sign of arthritis or osteoporosis. I am free and flexible and deeply enjoying life. And now I hope to become a macrobiotic counselor. Truly, it has been a great life!
|Bringing Science to|
In February of 2002, as part of an NIH (National Institutes of Health) research project studying alternative approaches to cancer recovery, the Kushi Institute presented medically documented cases of individuals who had used macrobiotics to support their successful recovery from cancer.
The NIH project, called The Best Case Series, was structured as a review panel of cancer experts, medical professionals and research scientists. The goal was to do a preliminary assessment of each alternative method studied, and if the method seemed valid, to look at how else validating the effectiveness of the alternative might be supported by the federal government. All the cases presented by Kushi Institute had been metastatic late stage cancers, the type of cancers medical establishments rarely see recovery, such as pancreatic or malignant melanoma metastasized throughout the abdomen and in the colon.
During the review panel members noted from the medical evidence that they would not have expected these individuals to have survived their cancers. The panel was quite impressed by the results and deemed macrobiotics warranted further study.
For more on the CAPCAM panel and their study of Kushi Institute cases go to http://www.kushiinstitute.org/html/government.html.
As a sequel to this major step forward, we are now ready to continue to bring science to macrobiotics and build increased credibility with the science community.
We are very excited to announce that the medical doctor who presented our cases at the Best Case Series, George W. Yu, M.D., has approached us to take part in a new study.
During the Best Case Series review of our cases it was noted by panel members that in all individuals reviewed there was a significant loss of internal visceral body fat which coincided with tumor regression. They attributed the visceral fat loss due to a lower calorie intake. Low calorie diets, also known as Calorie Restricted (CR) diets have been studied for over 70 years showing reduced risk of aging and disease.
A common feature of a macrobiotic diet and lifestyle is healthy weight loss, and though reasons for the visceral fat loss noted by the CAPCAM panel may be multiple (such as specific types of foods consumed, or not consumed, in the macrobiotic diet) it is the caloric restriction aspect of macrobiotics which Dr. Yu is specifically interested in, and is now developing a research project looking at the effects of macrobiotics and caloric restriction on people with melanoma or breast cancer with residual skin lesions of disease.
Participants of the study will need to meet certain requirements, including:
- Be newly diagnosed and have had no previous treatment and do not elect conventional treatment.
- All of the traditional treatment such as chemo therapy, radiation, and surgery have failed and they are not currently on medical treatment.
- Must be active and have good performance measurements.
We will be part of this small but very important study, for which three participants will be selected. Research will include looking at gene expression changes before and after a 6 months period in which participants will follow a macrobiotic plan designed for them by Kushi Institute counselors. After an initial study period at Kushi Institute, where they will learn how to follow the counselor's recommendations at home, they will be monitored by Kushi Institute and research staff to support compliance to their diet, which is necessary to make this study worthwhile.
This will not be the first human study of this kind. CR studies began at Washington University in St. Louis in collaboration with Dr. Stephen Spindler of University of California Riverside UCR CA and are ongoing at present. This is a very exciting opportunity for us, and part of our long-held goal of showing the world that what we see every day at Kushi Institute can be verified by science.
We will keep you informed as preparations for the study move forward.
Health and Peace,
|Apple Filet with Aduki Glaze|
by Sanae Suzuki
from her book Love, Sanae
For the apples:4 c purified water1-2 organic red apples1 pinch sea saltAzuki Glaze
To make the apples:For the glaze:1 c azuki beanspurified water1-inch piece of kombupinch of sea salt2 tablespoons rice syrupTo make the glaze:
In a large pot, bring the water to a boil.
In the meantime, slice the apples in half and remove the cores.
Slice apples again from top to bottom into half-moon wedges, about 1/4 inch thick. Set aside.
Add sea salt to the boiling water and sliced apples. Cook for 2 minutes.
Drain off the water and allow the apples to cool off.
Transfer slices to serving plates and drizzle with Azuki Glaze.
Wash and sort the azuki beans
.Place kombu on the bottom of the pot, layer washed beans on top and add enough water to cover the beans.Bring to a boil over medium-high flame. Place a flame deflector under the pot, and add 1 1/2 c of additional water (to help soften the beans faster).Bring to a boil again and add another 1 1/2 c of water. You can repeat this process one more time. Cover, reduce heat to low and simmer for 1 1/2 hours or until beans are soft and still have their shape.Add sea salt and simmer another 1 1/2 hour.Add the rice syrup to sweeten. Cook off the remaining liquid until the desired thickness is achieved. Serve drizzled over the Apple Filet.Variations: This delicious glaze can be eaten by itself or served with amazake cream or pan fried mochi.
Help Us Help Others
Scholarship Fund Needs Your Support
Each year Kushi Institute provides a significant number of
people with scholarships for the Way to Health program,
where they learn how to use the macrobiotic approach to
health and healing to improve their health.
Those who receive scholarships are facing a serious illness and have
very limited funds. Most often, these individuals have had a drastic
decline in income due to loss of health, and cannot attend
the Way to Health program without a scholarship.
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