Michio Kushi, Edward Esko - The Macrobiotic Approach To Cancer 1991 PDF

THE
THE
MACROBIOTIC
APPROACH TO
TOWARDS PREVENTING
AND CONTROLLING
CANCER WITH
DIET AND LIFESTYLE
W I T H EDWARD ESKO
AVERY
a member of Penguin Group (USA) Inc.
The medical and health procedures in this book are based on the training,
personal experiences and research of the authors. Because each person and
situation is unique, the editor and publisher urge the reader to check with a
qualified health professional before using any procedure where there is any
question as to its appropriateness.
The publisher does not advocate the use of any particular diet and exercise
program, but believes the information presented in this book should be available
to the public.
Because there is always some risk involved, the author and publisher are
not responsible for any adverse effects or consequences resulting from the use
of any of the suggestions, preparations, or procedures in this book. Please d o
not use the book if you are unwilling to assume the risk. Feel free to consult a
physician or other qualified health professional. It is a sign of wisdom, not
cowardice, to seek a second or third opinion.
Cover design by Abby Kagan

Cover photo by Greg Goebel
a member of
Penguin Group (USA) Inc.
375 Hudson Street
New York, NY 10014
www.penguin.com
Library of Congress Cataloging-in-Publication Data
Kushi, Michio.
The macrobiotic approach to cancer : toward preventing and
controlling cancer with diet and lifestyle / Michio Kushi with Ed.
Esko.
p. cm.
Includes bibliographical references and index.
ISBN 0-89529-486-9
1. Cancer—Prevention. 2. Cancer—Nutritional aspects.
3. Macrobiotic diet. 1. Esko, Edward. II. Title.
[DNLM: 1. Diet, Macrobiotic—popular works. 2. LifeStyle-
-popular works. 3. Neoplasms—diet therapy—popular works.
4. Neoplasms—prevention and control—popular works. QZ 201 K97m]
RC268.K89 1991
616.99'405—dc20
DNLM/DLC
for Library of Congress 91-18034
CIP
Copyright © 1981,1982,1991 by Michio Kushi
All rights reserved. N o part of this publication may be reproduced, stored in a

retrieval system, or transmitted, in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior written
permission of the copyright owner.
Printed in the United States of America
20 19 18 17 16 15
Contents
Foreword v
Introduction 1
1 C a n c e r a n d M o d e r n Civilization 5
2 A Holistic A p p r o a c h to Lifestyle 15
3 Diet a n d the D e v e l o p m e n t o f C a n c e r 45
4 M a c r o b i o t i c s a n d Preventive N u t r i t i o n 65
5 Unifying Principle 95
6 Foods that P r o m o t e Health 117
7 Recovery a n d B e y o n d 147
Recommended Reading 161

Macrobiotic Resources 167
About the Authors » 169
Index 171
Foreword
I a m h o n o r e d that M i c h i o Kushi has asked m e to write a Fore-

w o r d for the revised version o f The Macrobiotic Approach to
Cancer, h o n o r e d , b u t m o r e than a little apprehensive. I a m a
beginner in m a c r o b i o t i c s , a student n o t a teacher. H o w c a n I
a d d anything to what M i c h i o has already said? In the w o r l d
o f Western m e d i c i n e I a m a generalist, n o t a specialist. I a m
n o kind o f m e d i c a l scientist. I c a n o n l y tell y o u , simply, w h a t
I have learned.
M y four years in m a c r o b i o t i c s has o p e n e d u p a new w o r l d
for m e . I have n o t a b a n d o n e d the o r t h o d o x Western m e d i c i n e
I was taught fifty years a g o . However, I n o w realize that m u c h
o f the C a r t e s i a n - N e w t o n i a n m e c h a n i s t i c m o d e l must b e re-
vised in the light o f recent scientific research. T h i s m o d e l has
left m a n y g a p s in practice, g a p s that m a c r o b i o t i c s a n d tradi-
tional Eastern m e d i c i n e c a n h e l p us fill. T h i s will n o t b e
achieved by a r g u i n g with o n e a n o t h e r across a Berlin Wall o f
misunderstanding. v
W e n e e d to e x t e n d the d i a l o g u e b e t w e e n m a c r o b i o t i c s a n d
o r t h o d o x Western m e d i c i n e , a n d I k n o w that M i c h i o is e a g e r
to further this g o a l . Most g o o d m e d i c a l scientists are h u m b l e
folk, and n o t authoritarian bigots rejecting a n y t h i n g strange
or new. A l e a d i n g c a n c e r research specialist, discussing m y
o w n recovery, said, " W h a t we don't k n o w a b o u t c a n c e r is infi-
nitely m o r e than what we d o . W e are o n l y at the b e g i n n i n g . "
v
vi The Macrobiotic Approach to Cancer
D u r i n g the past twenty years — a n d particularly the past

five—scientific research has p r o c e e d e d at a p h e n o m e n a l rate.
S o m e o f it is highly relevant to m a c r o b i o t i c s — f o r e x a m p l e
cellular m i c r o b i o l o g y a n d p s y c h o n e u r o i m m u n o l o g y . But what
have I personally l e a r n e d f r o m m a c r o b i o t i c s ? I have learned
that I a n d m y patients are c o m p l e t e l y u n i q u e individuals. I
c a n n o l o n g e r think o f J o h n Smith as " t h e l u n g c a n c e r " in b e d
n u m b e r sixteen, n o r speak collectively o f "the h a n d i c a p p e d "
o r " t h e o l d " ! M y c o n t e m p o r a r i e s a n d I are not "the old"—we
are all individuals differing in o u r genes, families, e d u c a t i o n ,
e x p e r i e n c e , i n c o m e , customs, needs, a n d desires.
M y o w n experiences have taught m e the i m p o r t a n c e o f diet
in illness a n d health, a n d it is fascinating to see that most o f
the c o n c e p t s in the m a c r o b i o t i c diet are rapidly b e c o m i n g the
m e d i c a l o r t h o d o x y o f today. A recent W o r l d Health O r g a n i -
zation report c o n c l u d e d with these words: "Changes in diet
a n d lifestyle c a n protect against p r e m a t u r e deaths a n d the
c h r o n i c diseases w h i c h affect p e o p l e in their m i d d l e a n d later
years." Most o f the report's r e c o m m e n d a t i o n s will not b e new
to readers o f M i c h i o Kushi's b o o k s .
I have l e a r n e d , too, that m o s t o f us have i m m e n s e resources
f o r g r o w t h a n d c h a n g e —at almost any age. A n o l d d o g can
learn new tricks, as I a n d m a n y others have shown. T h e c o n -
c e p t o f illness as a b r e a k d o w n in the r a p p o r t between m a n a n d
nature o p e n s u p new perspectives for health p r o m o t i o n a n d re-
h a b i l i t a t i o n , for the rediscovery o f the healing powers o f n a -
ture, o f fresh spring water, clean air, a n d p e a c e a n d quiet.
W e live in a p e r i o d o f incredibly r a p i d c h a n g e . W h o c o u l d
have forecast the events in E u r o p e in the past three years? T h e
w i n d o f c h a n g e has n o t b e e n limited to the U S S R a n d Eastern
E u r o p e . It has r e a c h e d almost every c o u n t r y in the world a n d
has even t o u c h e d the d o c t o r - p a t i e n t relationship. Perhaps
those w h o have rejected authoritarian regimes are n o longer
p r e p a r e d to a c c e p t their doctors' words o f w i s d o m without
question.
I recently spoke to y o u n g health a n d social workers in Po-
l a n d , a n d was b o m b a r d e d with questions a b o u t m a c r o b i o t i c s .
M a n y p e o p l e have f o u n d that o r t h o d o x m e d i c i n e has failed to
m e e t their needs — especially in the prevention and treatment
o f the degenerative diseases. T h e s e p e o p l e are turning in in-
creasing n u m b e r s to c o m p l e m e n t a r y m e d i c i n e .
Foreword vii
For those o f us suffering f r o m an " i n c u r a b l e " disease, for

w h i c h o r t h o d o x m e d i c i n e offers n o remedy, the biggest single
benefit that m a c r o b i o t i c s c a n offer is h o p e . T h a t was the
message that M i c h i o gave m e f o u r years a g o — t h a t o u r b o d i e s
c a n reject the illness, that we ourselves are b a c k in c h a r g e . W e
are n o l o n g e r passively relying solely o n d o c t o r s , drugs, a n d
hospitals.
In all his writing a n d lectures, M i c h i o has never f o r g o t t e n
that personal salvation is n o t e n o u g h . H e has never c e a s e d to
speak o f p e a c e a n d the e n v i r o n m e n t . W h i l e we a n d o u r c h i l -
dren e m b a r k o n a healthier way o f life, we c a n n o t a f f o r d to
ignore the millions o f m e n a n d w o m e n w h o are starving. A s
we ourselves seek to eat fresh a n d w h o l e s o m e u n c o n t a m i n a t e d
f o o d , we c a n n o t afford to forget that w o r l d w i d e c o m m e r c i a l
empires are still b e i n g built o n pesticides a n d artificial fertil-
izers, o n the c h e m i c a l d o c t o r i n g o f m o s t o f the f o o d s t u f f in
o u r shops a n d supermarkets.
If o u r aim is truly " O n e Peaceful W o r l d , " we c a n n o t forget
that vast industries are still e n g a g e d in the e n o r m o u s l y profit-
able business o f p r o d u c i n g ever-more lethal w e a p o n s o f war,
that governments p l e a d i n g poverty c a n still find a s t r o n o m i c a l
sums to s p e n d o n war a n d destruction. Yet times are c h a n g -
ing. By d e c i d i n g to m a k e e c o l o g y the t h e m e o f o u r next Inter-
national M a c r o b i o t i c Congress in E u r o p e , we have s h o w n that
we are well aware o f this.
T h o s e o f us w h o have c o m e to m a c r o b i o t i c s have an i m -
mense responsibility to give leadership to the things we believe
in, to work with all m e n a n d w o m e n o f g o o d will to b u i l d a
new society, freed f r o m ruthless exploitation o f m a n a n d n a -
ture for c o m m e r c i a l gain — t o b u i l d " O n e Peaceful W o r l d . "
T h i s is what m a c r o b i o t i c s m e a n s to m e — a n d I believe this is
the message that others will find in this b o o k .
H u g h Faulkner, M . D .
Chianti
Italy
THE MACROBIOTIC APPROACH TO CANCER
Introduction
In m a n y ways, c a n c e r is a s y m b o l o f the destructive trends

that c o n f r o n t us all in the final d e c a d e o f the twentieth c e n -
tury. T h e crisis in personal a n d g l o b a l h e a l t h , in w h i c h c a n -
cer plays a m a j o r role, is rapidly a p p r o a c h i n g a critical stage,
a n d m a y s o o n threaten the c o n t i n u a t i o n o f society. In o r d e r to
reverse this destructive trend a n d avert future c a t a s t r o p h e , w e
need to c h a n g e o u r way o f thinking a n d l o o k b e y o n d partial
or s y m p t o m a t i c answers. If, t h r o u g h self-reflection, we are
able to discover the m o s t basic, universal principles that g o v -
ern the natural w o r l d a n d use t h e m to secure a healthy a n d
peaceful way o f life, we will have discovered a f u n d a m e n t a l
solution to the m o d e r n crisis.
Central to this new u n d e r s t a n d i n g is a respect for the i m p o r -
tance o f diet. T h r o u g h o u t the w o r l d , cancer, heart disease,
and other c h r o n i c illnesses have increased in i n c i d e n c e as
p e o p l e shifted f r o m their m o r e b a l a n c e d traditional dietary
patterns. Diets that h a d b e e n based a r o u n d w h o l e grains, o r -
ganically g r o w n fresh vegetables a n d fruits, b e a n s a n d sea veg-
etables, a n d other regional p r o d u c t s , were r e p l a c e d by a diet
based o n increased c o n s u m p t i o n o f m e a t a n d dairy p r o d u c t s ,
fatty a n d oily foods, a n d refined o r synthetic f o o d items. S i m -
1
2 The Macrobiotic Approach to Cancer
ply p u t , the rise o f c a n c e r a n d other c h r o n i c illnesses is d u e pri-

m a r i l y to the c h a n g i n g dietary habits o f m o d e r n civilization;
A m o n g the endless varieties o f disease, two apparently o p -
posite categories o f causes a n d s y m p t o m s stand o u t . S o m e cir-
c u l a t o r y disorders involve overexpansion o f the heart a n d
b l o o d vessels, l e a d i n g to low b l o o d pressure; in o t h e r such dis-
orders, the circulatory vessels are overly c o n t r a c t e d , leading to
h i g h b l o o d pressure. Similarly, there are two apparently o p -
posite categories o f c a n c e r ; those that a p p e a r toward the p e -
riphery o f the body, such as skin o r breast cancer, and those
that a p p e a r in the internal organs a n d depths o f the body,
s u c h as c o l o n , liver, o r p a n c r e a t i c cancer. Regardless o f its
s y m p t o m s , c a n c e r in all o f its manifestations c a n b e u n d e r -
s t o o d in terms o f these opposite tendencies, w h i c h , in m a c -
robiotics, are k n o w n as yin and yang.
T h e solution to c a n c e r and other c h r o n i c illnesses lies ulti-
m a t e l y in eating so that these opposite tendencies are b r o u g h t
into m o d e r a t e b a l a n c e . Because we are able to exercise c o n -
trol over what we eat a n d drink, f o o d is the most important
f a c t o r i n f l u e n c i n g the health and happiness o f individuals
a n d society. O u r ability to c o n t r o l other environmental factors
is limited in c o m p a r i s o n to the f r e e d o m that we exercise when
selecting daily foods. C o n t r o l over daily dietary practice is,
therefore, essential in solving the p r o b l e m s of personal and
planetary health. T h e standard m a c r o b i o t i c diet presented in
this b o o k is b a s e d o n b a l a n c i n g opposites and is similar to
diets that kept p e o p l e in traditional cultures free of cancer. A
naturally b a l a n c e d diet, a d a p t e d for personal needs, is the
cornerstone o f the m a c r o b i o t i c a p p r o a c h , as are appropriate
physical activity a n d positive mental o u t l o o k .
O v e r the past thirty years, thousands o f p e o p l e in all c o r -
ners o f the g l o b e have recovered f r o m c a n c e r and other
c h r o n i c illnesses t h r o u g h the m a c r o b i o t i c a p p r o a c h to diet
a n d way o f life. T h e i r stories have b e e n told in lectures and
seminars a r o u n d the w o r l d , in newspaper a n d m a g a z i n e arti-
cles, o n r a d i o a n d television, a n d in b o o k s ( e . g . , Healing Mir-
acles from Macrobiotics by Jean a n d M a r y Alice Kohler; Re-
called By Life by A n t h o n y Sattilaro, M . D . , and T o m M o n t e ;
Macrobiotic Miracle; How a Vermont Family Overcame Can-
cer by Virginia B r o w n a n d Susan Stayman; Recovery: From
Cancer to Health through Macrobiotics by Elaine N u s s b a u m ;
Introduction 3
Confessions of a Kamikaze Cowboy by Dirk B e n e d i c t ; Beating

the Odds by H u g h Faulkner, M . D . ; a n d Cancer-Free: Profiles
of People Who Recovered from Cancer Naturally by A n n e
Fawcett and the East West F o u n d a t i o n ) . A s these a n d o t h e r
experiences demonstrate, the recovery o f physical health o f t e n
leads to a subtle b u t p r o f o u n d c h a n g e in one's entire p e r s o n a l -
ity, i n c l u d i n g the d e v e l o p m e n t o f m o r e satisfying personal re-
lationships a n d a d e e p a p p r e c i a t i o n for life o n all levels. It is
t h r o u g h positive c h a n g e s such as these that a p e a c e f u l solidar-
ity can d e v e l o p within society, l e a d i n g to the establishment o f
a peaceful w o r l d c o m m u n i t y .
The Macrobiotic Approach to Cancer is c o m p i l e d f r o m m y
articles and lectures over the past seventeen years. It is b a s e d
o n an earlier b o o k — o n e o f the first o n m a c r o b i o t i c s a n d c a n -
c e r — p u b l i s h e d in 1 9 8 1 . In this new, revised e d i t i o n , we i n t r o -
d u c e the principles o f m a c r o b i o t i c s a n d a p p l y t h e m to the
p r o b l e m o f cancer. A l s o i n c l u d e d are personal a c c o u n t s o f e x -
ceptional patients w h o , in spite o f the o d d s , a d o p t e d the m a c -
robiotic diet a n d lifestyle a n d recovered their h e a l t h . A review
o f current c a n c e r a n d diet research, a n d guidelines issued by
p u b l i c health agencies that p o i n t to the role o f a naturally b a l -
a n c e d diet in c a n c e r prevention are presented as well. T h i s b a -
sic, introductory b o o k offers a general overview o f the m a c -
r o b i o t i c a p p r o a c h a n d c o m p l e m e n t s the m o r e extensive
presentation featured in The Cancer Prevention Diet (St. M a r -
tin's Press, 1983), m y other m a j o r b o o k o n the topic o f cancer.
I w o u l d like to thank everyone w h o c o n t r i b u t e d to this
b o o k . I thank H u g h Faulkner, M . D . , a distinguished m e m b e r
o f our international network o f m a c r o b i o t i c physicians, f o r
c o n t r i b u t i n g the Foreword, a n d for p r o v i d i n g his personal
case history. I also thank the contributors for writing their in-
spiring recovery stories a n d for g r a n t i n g permission to use
them in the b o o k . I thank m y co-author, E d w a r d Esko — w h o ,
m o r e than fifteen years ago, edited o u r earliest p u b l i c a t i o n s
o n m a c r o b i o t i c s and cancer, a n d o r g a n i z e d the first o f m a n y
conferences o n c a n c e r a n d diet — f o r c o m p i l i n g the materials
a n d a d d i n g insights based o n years o f e x p e r i e n c e as a m a c -
robiotic teacher. I also thank A l e x Jack, c o - a u t h o r o f The
Cancer Prevention Diet, for p r o v i d i n g research a n d statistics
used in the b o o k , a n d Lawrence H . Kushi, S c . D . , a nutri-
tional researcher at the University o f M i n n e s o t a , for c o m p i l -
i n g i n f o r m a t i o n i n c l u d e d in the c h a p t e r o n m a c r o b i o t i c s a n d
preventive n u t r i t i o n . I a p p r e c i a t e the work o f the editorial
a n d p r o d u c t i o n staffs, i n c l u d i n g Lynda S h o u p o f O n e Peace-
ful W o r l d , a n d R u d y Shur, L i n d a C o m a e , a n d the staff o f
Avery Publishing G r o u p .
M i c h i o Kushi
Brookline, Massachusetts
1
Cancer and
Modern Civilization
A study o f the m a c r o b i o t i c diet's effect o n c a n c e r o f the p a n -

creas was reported o n by m e d i c a l researcher G o r d o n Saxe at
the 1989 M a c r o b i o t i c S u m m e r C o n f e r e n c e h e l d in Great B a r -
rington, Massachusetts. C o n d u c t e d in 1985 by the T u l a n e
S c h o o l o f Public H e a l t h , the study a t t e m p t e d to f i n d o u t
whether persons with p a n c r e a t i c c a n c e r w h o a d o p t e d the
m a c r o b i o t i c diet survived l o n g e r than those w h o d i d n o t . T h e
subjects o f the study were a g r o u p o f twenty-four p a n c r e a t i c
c a n c e r patients w h o h a d p r a c t i c e d a m a c r o b i o t i c diet f o r at
least three m o n t h s . T h e c o n t r o l g r o u p consisted o f p a n c r e a t i c
c a n c e r patients f r o m the n a t i o n a l t u m o r registry w h o were d i -
agnosed d u r i n g the same p e r i o d . A m o n g the twenty-four
m a c r o b i o t i c patients, the o n e - y e a r survival rate was 5 4 . 2 p e r -
cent ( 1 3 / 2 4 ) , c o m p a r e d with 10.0 p e r c e n t ( 9 5 0 / 9 5 0 0 ) in the
control g r o u p . Saxe told the c o n f e r e n c e that a l t h o u g h n o t
conclusive, these results were highly statistically significant.
Even t h o u g h m o r e research a l o n g these lines is urgently
n e e d e d , the Tulane study suggests that a m a c r o b i o t i c a l l y b a l -
a n c e d diet m a y positively influence the o u t c o m e o f existing
cancers. Presently, m a n y l e a d i n g n u t r i t i o n a l a n d p u b l i c
health agencies agree that a naturally b a l a n c e d , low-fat diet
along the lines o f m a c r o b i o t i c s c o u l d h e l p prevent o r lower
5
the risk o f cancer, b u t this study is o n e o f the first to suggest

that diet has an influence o n already established cancers.
T h i s c o n c l u s i o n is s u p p o r t e d by a g r o w i n g b o d y o f a n e c -
d o t a l e v i d e n c e . Over the years, m y associates a n d I have
w o r k e d with m a n y e x c e p t i o n a l c a n c e r patients w h o o v e r c a m e
the o d d s a n d went o n to lead n o r m a l , healthy, and productive
lives. H u g h Faulkner, M . D . , a f o r m e r L o n d o n physician w h o
n o w lives in Italy, is an o u t s t a n d i n g e x a m p l e . Dr. Faulkner
was d i a g n o s e d with c a n c e r o f the pancreas in 1987. Being a
physician, h e was aware that m e d i c a l l y there was little h o p e
o f recovery, and that the usual rate o f survival after diagnosis
o f p a n c r e a t i c c a n c e r is two to four m o n t h s . Dr. Faulkner and
his wife, M a r i o n , e m b a r k e d o n the m a c r o b i o t i c way o f life
s o o n after the c a n c e r was discovered, a n d by the a u t u m n o f
1988 m e d i c a l tests showed " n o evidence o f cancer, n o evidence
o f a b n o r m a l i t y o f any k i n d . "
T h e r e are m a n y e x c e p t i o n a l c a n c e r patients w h o , like Dr.
Faulkner, have a d o p t e d m a c r o b i o t i c s a n d e x p e r i e n c e d a re-
turn to g o o d health. In this b o o k we i n t r o d u c e several o f their
r e m a r k a b l e a n d inspiring stories. Moreover, an increasing
n u m b e r o f d o c t o r s a n d health care professionals in the United
States a n d in other countries have a d o p t e d the m a c r o b i o t i c
way o f life. M y wife, Aveline, a n d I have presented seminars
for d o c t o r s in Boston, Becket (Massachusetts), France, Y u g o -
slavia, Hungary, and central A f r i c a . Several h u n d r e d doctors
are n o w part o f an international network o f m a c r o b i o t i c phy-
sicians, m a n y o f w h o m r e c o m m e n d m a c r o b i o t i c s as a viable
a p p r o a c h to health p r o m o t i o n and disease prevention. T h e
m a c r o b i o t i c physicians' network h o p e s to report scientific
d a t a by standardizing r e c o r d - k e e p i n g a m o n g patients w h o
p r a c t i c e m a c r o b i o t i c s . Hopefully, data such as this will stimu-
late further research and influence p u b l i c health policy to-
ward greater r e c o g n i t i o n o f the role o f diet in health.
T H E M O D E R N H E A L T H CRISIS
O v e r the past half century, m e d i c a l science has c o n d u c t e d a

massive c a m p a i g n in an attempt to solve the p r o b l e m o f c a n -
cer. To date, this large-scale effort has not p r o d u c e d a solu-
tion. A M a y 1986 article entitled "Progress Against Cancer,"
p u b l i s h e d in the New England Journal of Medicine, s u m m a -
Cancer and Modern Civilization 7
PANCREATIC CANCER
Physician, Heal Thyself

Hugh Faulkner had never been happier. He had completed a
successful career as a general practitioner in London and had
retired to a beautiful old farmhouse in Italy. After returning to the
countryside outside of Florence with his wife, Marion, the former
London physician learned he had cancer of the pancreas.
"We both knew the diagnosis was more or less a death sen-
tence," he recalled in an interview with The Independent, a Brit-
ish newspaper.
After her husband was referred to a surgeon who wanted to
operate immediately, Marion asked, "What happens if he
doesn't have surgery?" She was told, "He'll certainly obstruct."
Bowel obstruction or difficulties with food absorption are com-
mon with pancreatic cancer, and Dr. Faulkner started to experi-
ence both. He underwent surgery to relieve the obstruction, but
surgeons made no attempt to remove the cancer. In the hospi-
tal, after several days on liquids, he was put on solid foods
again, "That day the lady from the kitchens came to see me,"
he recalls. '"Would you like steak and kidney pudding, dear?'
she asked. I noticed we were given no advice at all on diet."
Meanwhile, a young woman who had given the Faulkners
Shiatsu treatments for back pain recommended macrobiotics.
Dr. Faulkner recalled that during his career he had not been a
conventional physician. "I used to refer my patients to people I
thought could help them even if I thought they were 'alternative.'
But I hadn't referred cases of incurable cancer. And I hadn't any
real contact with alternative medicine. I'm not a believer; I'm
congenitally skeptical."
After reading several books, Dr. Faulkner decided that mac-
robiotics might "help improve the quality of the months remain-
ing to me." The usual rate of survival after diagnosis for pancre-
atic cancer is two to four months. It is rare to live even a year. "All
our medical friends naturally assumed that I would die," Dr.
Faulkner explains. "But by this time I'd decided that what I was
afraid of was not death itself. It was the pain, the incontinence,
the loss of autonomy when I became helpless that I dreaded."
Back in England, the Faulkners checked into a hospice—a
center for the dying. While awaiting the end, they went to the
Community Health Foundation, the macrobiotic center in Lon-
don. A macrobiotic teacher who was visiting from Boston ad-
vised them on diet and encouraged them to see Michio Kushi
for additional recommendations.
About six weeks later they met Michio during one of his Euro-
pean seminars. "Kushi was a small, slim, very modest man, with
considerable charisma," Dr. Faulkner recalls. "It was all very
warm and friendly and unmedical. Kushi spent a long time ex-
amining my skin texture—its appearance, elasticity, and color.
Then I said, 'Well, can macrobiotics heal my cancer?'"
" 'No,' said Kushi, 'but your body can. What we can do is ad-
vise you on a diet and way of life that will almost certainly make
you feel much better, and give your body a chance to reject the
cancer. We can't give you any guarantees—but we have plenty
of evidence from cases like yours that it can work.'"
Although Dr. Faulkner was a little skeptical, Marion was en-
thusiastic, and they decided to try it. Returning to their farm-
house in Italy, the couple started cooking for themselves. The
diet Michio recommended was a modified version of the stan-
dard macrobiotic diet. For breakfast, there was whole grain por-
ridge and occasionally whole grain bread. Lunch included veg-
etable soup and tofu, tempeh, or another protein dish. Dinner
consisted of pressure-cooked brown rice and vegetables and,
occasionally, stewed fruit.
Dr. Faulkner's diarrhea went away, and he began to feel bet-
ter. Marion also experienced improvement—she began to feel
more energetic and confident. Visitors who came by to say fare-
well to the dying doctor were amazed to find him chopping
wood and full of energy.
By the autumn of 1988, medical tests showed "no evidence
of cancer, no evidence of abnormality of any kind." In London,
some doctors questioned the initial diagnosis of cancer. Dr.
Faulkner showed them his biopsy report and introduced them to
his surgeon. They didn't want to believe and labeled his recov-
ery "spontaneous regression."
Now, two and a half years later, Dr. Faulkner continues to
thrive. He eats and sleeps well, entertains many visitors, and
swims several times a week. He has also learned how to read
music, play the jazz harmonica, and use a word processor. "I
have a lot more energy than I've had in years."
"As an orthodox doctor, I myself wouldn't have thought of diet
influencing the course of disease," Dr. Faulkner admits. "I'm
now quite sure that we can learn a great deal from alternative
medicine.
"The big change in macrobiotics was hope, however implau-
sible. That, and the feeling that I was regaining control of my
destiny."
Source: "A Doctor Heals Himself of Terminal Cancer," One Peaceful

World, Autumn 1989.
rized current scientific thinking a b o u t present a p p r o a c h e s to

c a n c e r : " W e are losing the w a r against cancer, n o t w i t h s t a n d -
ing progress against several u n c o m m o n f o r m s o f the disease,
i m p r o v e m e n t s in palliation, a n d extension o f the p r o d u c t i v e
years o f life. A shift in research e m p h a s i s , f r o m research o n
treatment to research o n prevention, seems necessary if s u b -
stantial progress against c a n c e r is to b e f o r t h c o m i n g . "
A m o n g the possible avenues o f p r e v e n t i o n , dietary a n d life-
style m o d i f i c a t i o n s are inexpensive a n d offer realistic h o p e o f
r e d u c i n g the i n c i d e n c e o f cancer. Yet, o f the billions o f dollars
spent e a c h year for c a n c e r research, very little is c h a n n e l e d
into the study o f diet a n d cancer. T h i s d e f i c i e n c y was c i t e d
m o r e than ten years a g o by the U n i t e d States Congress in a re-
p o r t entitled Nutrition Research Alternatives p r e p a r e d in
1978 by the O f f i c e o f T e c h n o l o g y Assessment. T h e c o n c l u s i o n
is as valid t o d a y as it was t h e n : "Federal h u m a n nutrition re-
search p r o g r a m s have failed to d e a l with the c h a n g i n g health
p r o b l e m s o f the A m e r i c a n p e o p l e . Possibly the m o s t p r o d u c -
tive a n d i m p o r t a n t area o f nutrition research will b e the i d e n -
tification o f specific dietary links to c h r o n i c diseases, l e a d i n g
to m e t h o d s o f p r e v e n t i o n . "
A t present, A m e r i c a a n d the rest o f the m o d e r n w o r l d are
in the midst o f a crisis in health. T h e m o d e r n h e a l t h crisis e x -
tends far b e y o n d p r o b l e m s in the distribution o f m e d i c a l t e c h -
nology, the crisis in e m e r g e n c y care, o r the a s t r o n o m i c a l cost
o f m o d e r n m e d i c i n e itself. It is well k n o w n that the rates o f
cancer, heart disease, diabetes, osteoporosis, A I D S a n d i m -
m u n e deficiencies, Alzheimer's disease, a n d o t h e r d e g e n e r a -
tive disorders have b e e n steadily increasing t h r o u g h o u t the
century, and in nearly all the world's p o p u l a t i o n s . T h e s e in-
creases have taken p l a c e even as m e d i c a l science d e v e l o p e d to
its present level. A t the turn o f the century, for e x a m p l e , c a n -
cer affected o n e o u t o f twenty-seven p e o p l e in the U n i t e d
States. By 1950, the rate h a d j u m p e d to o n e in e i g h t ; a n d b y
1985, official estimates were that o n e o u t o f three p e o p l e
w o u l d develop the disease.
If c a n c e r keeps increasing at this rate, by the year 2 0 0 0 ,
every other person c o u l d ultimately d e v e l o p it. By the year
2020, c a n c e r c o u l d strike four out o f five p e o p l e , a n d , s o o n
after that, virtually everyone. T h e figures are presented in
Table 1.1.
Table 1.1. The Increasing Incidence of Cancer

in the United States
Year Proportion of U.S. Population
1900 lout of 27
1950 lout of 8
1985 lout of 3
Future Projections
2000 1 out of 2
2020 4 out of 5
2030 virtually everyone
A b o u t 76 m i l l i o n A m e r i c a n s n o w living will eventually d e -

v e l o p cancer, a c c o r d i n g to the A m e r i c a n C a n c e r Society. C a n -
c e r will affect three o u t o f f o u r families in the United States.
In 1 9 9 0 , a p p r o x i m a t e l y o n e m i l l i o n p e o p l e were diagnosed
with cancer. In a d d i t i o n , m o r e than 6 0 0 , 0 0 0 cases o f usually
n o n - f a t a l skin c a n c e r were d i a g n o s e d . T h e s e c o n d leading
cause o f d e a t h in the U n i t e d States, c a n c e r claims m o r e than
5 0 0 , 0 0 0 A m e r i c a n s e a c h year. In the 1980s, there were over
4 . 5 m i l l i o n c a n c e r deaths, nearly 9 m i l l i o n new cases, a n d 12
m i l l i o n p e o p l e u n d e r m e d i c a l care for cancer. A b o u t 1.5 m i l -
lion biopsies are p e r f o r m e d e a c h year.
A s we c a n see, the m o d e r n health crisis, in w h i c h c a n c e r is
b u t o n e p a r t , has the potential to affect everyone. T h e re-
sponsibility for f i n d i n g a n d i m p l e m e n t i n g solutions belongs to
all o f us, n o t just to those in the m e d i c a l a n d scientific c o m -
munities. A solution to c a n c e r a n d the m o d e r n health crisis as
a w h o l e will e m e r g e only t h r o u g h the c o o p e r a t i v e effort o f all
p e o p l e in society.
CANCER AND MODERN LIFE
T h e rise o f c a n c e r a n d other degenerative diseases d u r i n g the

twentieth c e n t u r y is a sign that s o m e t h i n g is w r o n g with m o d -
ern life. T h e m o d e r n way o f l o o k i n g at the w o r l d m a y itself b e
p r o b l e m a t i c . Today, progress is viewed in materialistic terms,
while intangible, spiritual values are often overlooked o r
s h o r t - c h a n g e d . But this view is o u t o f p r o p o r t i o n with the n a -
ture o f existence since the material w o r l d is tiny, almost insig-
nificant, w h e n c o m p a r e d with the invisible w o r l d o f spirit.
A Doctor Looks at
Macrobiotics
In December 1983, a close friend was found to have inoperable
colon cancer that had spread to the liver. He was given just four
to six months to live. Since there was then and, at this writing,
still is, no known treatment for this disease once it has spread
beyond the intestines, and since chemotherapy could, at best,
offer only a possibility of temporary prolongation of life, he
chose not to receive any medical treatment, but' instead to try
macrobiotics. He and his family followed the macrobiotic diet
100 percent, without any deviations, and became totally in-
volved in the macrobiotic way of life. Almost every night his wife
and son gave him a Shiatsu massage. After three months of be-
ing on the macrobiotic diet, he began running, and by Septem-
ber of 1984, he ran half a marathon. In November 1985, a CAT
scan showed no sign of cancer, and my friend's present health
is excellent. This is truly astounding in view of the fact that there
is only one recorded case of spontaneous regression of meta-
static colon cancer.
In light of this spectacular regression from cancer, I began re-
search into macrobiotics in June 1984. This included: (1) follow-
ing a number of patients with cancer who had chosen mac-
robiotics (with or without chemotherapy); (2) questioning as
many patients (or their relatives) as possible who had sought
macrobiotic counseling, for either pancreatic cancer or brain tu-
mor; (3) sending detailed questionnaires to people who felt they
had had a serious illness and had done much better with mac-
robiotics; and (4) documenting in the appropriate scientific fash-
ion a number of cases of medically incurable, terminal patients
with biopsy-proven cancer who had followed macrobiotics and
who had completely recovered from advanced cancer.
The number of patients in this last group is small, and al-
though this does not prove that macrobiotics can bring about
recovery from cancer, it indicates that for the patient who cannot
be offered hope medically, macrobiotics is certainly worth a try.
Source: Vivien Newbold, M.D., Macrobiotics: An Approach to the

Achievement of Health, Happiness, and Harmony, Doctors Look at
Macrobiotics, Japan Publications, 1988.
N o t o n l y is the physical w o r l d tiny in c o m p a r i s o n with the

w o r l d o f spirit, b u t as m o d e r n physics has discovered, matter is
actually c o m p o s e d o f energy a n d is constantly c h a n g i n g . O u r
p e r c e p t i o n s trick us into believing that the w o r l d has a fixed o r
u n c h a n g i n g nature, b u t reality is n o t like that. O u r bodies, for
e x a m p l e , are c o m p o s e d o f energy a n d are n o t static a n d inert,
b u t d y n a m i c a n d c h a n g i n g . Today's " s e l f is very different
f r o m yesterday's " s e l f a n d tomorrow's "self." T h e c h a n g i n g
nature o f h u m a n life is o b v i o u s to parents w h o have w a t c h e d
their c h i l d r e n grow. Moreover, we d o n ' t stop c h a n g i n g after we
r e a c h physical m a t u r i t y : o u r body, m i n d , a n d consciousness
constantly c h a n g e a n d d e v e l o p t h r o u g h o u t life.
T h e r e is n o t h i n g static, fixed, o r p e r m a n e n t in this uni-
verse. If we are able to recognize this, then we are m o r e likely
to b e o p e n to the possibility o f m a k i n g constructive changes in
o u r lives, a n d to the possibility o f discovering new dimensions
o f health a n d healing. R e o r i e n t i n g o u r priorities to reflect the
true nature o f existence c a n h e l p us relieve stress a n d m o b i l i z e
o u r innate capacities for self-healing.
I often m e e t p e o p l e w h o , a l t h o u g h they k n o w they n e e d to
c h a n g e their diets a n d eat well, say that the d e m a n d s o f their
careers prevent t h e m f r o m d o i n g so. T h e y sometimes say, "I
k n o w I s h o u l d eat well, b u t I d o n ' t have time to c o o k , " o r "I
travel a lot a n d n e e d to eat in restaurants." I tell t h e m that
there is n o t h i n g w r o n g with having a successful career, b u t
that success s h o u l d n o t c o m e at the expense o f their health and
w e l l - b e i n g . H e a l t h is the f o u n d a t i o n o f life; and if we lose it,
we lose the ability to b e successful a n d to f u n c t i o n normally.
Parallel to the t r i u m p h of materialism is the trend toward
increasing alienation f r o m nature. M o d e r n p e o p l e are rapidly
m o v i n g toward a totally artificial way o f life. However, regard-
less o f what direction society takes, life c a n n o t exist without
the solar system o r the Earth, o r without air, water, o r vegeta-
tion. By c u t t i n g ourselves o f f f r o m nature and polluting o r
destroying the e n v i r o n m e n t , we are u n d e r c u t t i n g the very
f o u n d a t i o n o f life a n d health.
T h e quality o f f o o d offers a g o o d e x a m p l e . O u r ancestors
a p p r e c i a t e d the simple, natural taste a n d texture o f b r o w n
b r e a d , b r o w n rice, a n d o t h e r w h o l e , natural f o o d s . Now, in
o r d e r to appease the senses o r satisfy the d e m a n d for c o n v e n -
i e n c e , b r o w n rice is refined a n d polished into white rice,
w h o l e - w h e a t b r e a d has b e e n r e p l a c e d by white b r e a d , a n d
fresh g a r d e n vegetables are frozen o r c a n n e d . T h e s e f o o d s
lack the natural b a l a n c e o f e n e r g y a n d nutrients f o u n d in
their unprocessed c o u n t e r p a r t s , a n d are i n a d e q u a t e f o r m a i n -
taining h u m a n h e a l t h .
A t the s a m e time, a h u g e industry has d e v e l o p e d that e n -
hances sensory a p p e a l by a d d i n g artificial c o l o r i n g s , flavor-
ings, a n d texturing agents to o u r daily f o o d s . F o o d is n o t the
only thing that has b e c o m e m o r e artificial. O v e r the last fifty
years, this trend has b e e n e x t e n d e d to c l o t h i n g , b u i l d i n g m a -
terials, furniture, k i t c h e n utensils, a n d o t h e r items essential
for daily living. A s m a n y p e o p l e have d i s c o v e r e d , however, ar-
tificial conveniences such as m i c r o w a v e ovens, c o m p u t e r dis-
play terminals, electric a p p l i a n c e s , a n d fluorescent lights c a n
have deleterious effects o n h u m a n h e a l t h .
C a n c e r is only o n e result o f a n u n n a t u r a l lifestyle a n d way o f
eating. However, instead o f c o n s i d e r i n g the larger e n v i r o n -
m e n t a l , societal, a n d dietary causes o f cancer, m o s t research —
with the e x c e p t i o n o f e p i d e m i o l o g i c a l o r large-scale p o p u l a -
tion studies —is o r i e n t e d in the o p p o s i t e d i r e c t i o n : viewing the
disease m i c r o s c o p i c a l l y as a disorder o f i n d i v i d u a l cells.
C a n c e r originates l o n g b e f o r e the f o r m a t i o n o f a t u m o r ,
and is rooted in o u r lifestyle, i n c l u d i n g the f o o d s we c o n s u m e .
W h e n c a n c e r is finally discovered, however, m o d e r n treat-
ments focus almost exclusively o n the t u m o r , w h i l e the p a -
tient's diet a n d lifestyle are o f t e n i g n o r e d . O f t e n , the f o o d s
most associated with the patient's c a n c e r are served to the p a -
tient in the hospital. In m a n y cases, patients are t o l d that diet
has n o t h i n g to d o with c a n c e r so "eat whatever y o u w a n t . "
But since the cause is n o t c h a n g e d , the c a n c e r f r e q u e n t l y r e -
curs, a n d is m e t by a n o t h e r r o u n d o f treatment in w h a t is of-
ten an unsuccessful a t t e m p t to c o n t r o l o n l y the s y m p t o m s o f
the disease. As we c a n see, this a p p r o a c h deals with effects,
not causes.
In order to c o n t r o l cancer, we n e e d to see b e y o n d its o b v i -
ous s y m p t o m s . W e n e e d to identify a n d , hopefully, c h a n g e the
underlying factors that cause these s y m p t o m s to appear, b e -
g i n n i n g with the patient's dietary a n d lifestyle habits. W e also
n e e d to see b e y o n d the individual patient. T h e o r i e n t a t i o n o f
the f o o d industry, the quality o f m o d e r n agriculture, a n d the
Skin Cancer Linked to

Fluorescent Lights
In a study published in The Lancet, researchers at the London
School of Hygiene and Tropical Medicine discovered that fluo-
rescent lighting in the office was associated with a two to two-
and-a-half-fold increase in the risk of melanoma, a particularly
virulent form of skin cancer that is increasing in incidence in the
United States and other countries. The researchers reached this
conclusion after questioning 274 female melanoma patients and
549 matched controls in Australia about certain lifestyle factors
that might increase their risk of cancer. A review of other data
collected on 27 male melanoma patients and 35 controls found
an even stronger correlation—a 4.4-fold increase for exposure
of 10 years or more.
Source: J. A. Treichel, Science News, Volume 122, August 28 1982.
increasingly sedentary nature o f m o d e r n life all have a direct

b e a r i n g o n the p r o b l e m o f cancer.
F r o m the m a c r o b i o t i c view, then, c a n c e r is a s y m p t o m o f
m o d e r n society itself: its artificial f a r m i n g practices, its un-
healthful diet, a n d its p r e o c c u p a t i o n with short-term gain at
the expense o f l o n g - t e r m health and well-being. In the c h a p -
ters that follow, we explore ways in w h i c h to c h a n g e our diet,
lifestyle, and way o f thinking in order to turn away from c a n -
cer a n d toward g e n u i n e health.
2
A Holistic Approach
to Lifestyle
C a n c e r does not result f r o m factors that are b e y o n d o u r c o n -

trol. It is a p r o d u c t o f the c h o i c e s we m a k e d a i l y — i n c l u d i n g
the foods we c h o o s e to eat — a n d d o e s n o t strike at r a n d o m .
T h e p r i m a r y factors that lead to c a n c e r are u n d e r o u r c o n t r o l .
C a n c e r is a preventable disease, if we c h a n g e o u r habits early
e n o u g h . But, b e y o n d prevention, e v i d e n c e is m o u n t i n g that
lifestyle c h a n g e s g u i d e d by m a c r o b i o t i c principles c a n i m p r o v e
the prognosis for c a n c e r a n d aid in the recovery o f h e a l t h .
In o r d e r to establish health, we n e e d to c h a n g e the p r i n c i -
pal factors that cause c a n c e r to d e v e l o p . It is i m p o r t a n t to a d -
dress the issue o f health f r o m a holistic perspective; that is, to
consider health to b e the natural o u t c o m e o f h a r m o n y in the
w h o l e person — m i n d , body, a n d spirit. T h e m a c r o b i o t i c a p -
p r o a c h aims at restoring these aspects to a state o f h a r m o n y
with e a c h other a n d with nature, primarily t h r o u g h adjust-
ments in diet, lifestyle, a n d way o f thinking.
Sickness is actually a sign that s o m e aspect o f o u r daily lives
is causing us to b e c o m e o u t o f a l i g n m e n t with n a t u r e . In o n e
sense, it offers an o p p o r t u n i t y to step b a c k a n d reassess o u r
thinking a n d actions, a n d to, hopefully, m a k e the necessary
corrections. In m a c r o b i o t i c s , this type o f evaluation is k n o w n
15
as self-reflection, a n d it is an essential part o f the recovery

process.
M o s t o f the time, o u r d a y - t o - d a y thinking consists o f
t h o u g h t s a n d i m a g e s that arise in response to the stimulation
we receive f r o m o u r i m m e d i a t e e n v i r o n m e n t . O u r o n g o i n g in-
ternal d i a l o g u e i n c l u d e s t h o u g h t s such as: "I h o p e I get the
p r o m o t i o n I was asking for," o r " I ' m l o o k i n g forward to m y
v a c a t i o n in J a m a i c a , " o r " I w o n d e r w h o will w i n the b i g g a m e
t o n i g h t ? " However, e a c h o f us has a d e e p e r level o f awareness
that transcends the superficial levels o f consciousness. Here
are the u n d e r s t a n d i n g , the d r e a m s , a n d the images that we
all have as h u m a n beings, a n d n o t just as p e o p l e w h o work in
an office or w h o m a n a g e a household budget. This deeper
awareness often surfaces d u r i n g times o f crisis, a n d provides
the basis for self-reflection a n d c h a n g e . It functions as an in-
ternal c o m p a s s o r inner g u i d e that helps k e e p us aligned with
n a t u r e . If, for e x a m p l e , s o m e o n e is told o f a life-threatening
illness, o r is f a c i n g a life-or-death, " t o - b e - o r - n o t - t o - b e " situa-
t i o n , then this d e e p e r m i n d starts to e m e r g e . F r o m d e e p in-
side, a p e r s o n in this situation will start to think, "I don't care
a b o u t m y o f f i c e w o r k o r o t h e r superficial things. W h a t shall I
d o as a h u m a n b e i n g ? "
T h i s d e e p e r consciousness, o r intuition, alerts us to p o t e n -

tially destructive habits o r patterns o f behavior, a n d includes
the instinct for survival, o r self-preservation. It also motivates
us to c h a n g e these habits. B e y o n d differences in nationality,
race, religion, o r social standing, we all have this basic c o m -
m o n sense.
M o b i l i z i n g this d e e p e r level o f awareness is the key to recov-
e r i n g f r o m illness. Intuition d o e s not m e a n d a y - t o - d a y c o n -
sciousness o r l e a r n e d k n o w l e d g e , w h i c h often obscures d e e p e r
awareness a n d obstructs positive a c t i o n . Intuition is the u n -
l e a r n e d , s p o n t a n e o u s awareness o f the o r d e r o f nature a n d
the way to live in h a r m o n y with that order. It is the f o u n d a -
tion f o r a l o n g a n d healthy life o n this p l a n e t .
M e d i t a t i o n offers a simple a n d practical m e t h o d to dissolve
stress, quiet the m i n d , a n d m o b i l i z e y o u r intuition. To p r a c -
tice simple m e d i t a t i o n , d o the f o l l o w i n g :
1. F i n d a q u i e t p l a c e a n d sit in a relaxed a n d c o m f o r t a b l e
position.
A Holistic Approach to Lifestyle 17
2. Raise your arms u p w a r d toward the c e i l i n g a n d h o l d

t h e m there for several m o m e n t s . T h e n tilt y o u r h e a d
b a c k so that y o u are l o o k i n g u p . K e e p y o u r h e a d in this
position for several seconds, a n d then lower y o u r arms to
their n o r m a l position. R e t u r n y o u r h e a d to its n o r m a l p o -
sition a m o m e n t later. T h i s s i m p l e stretching exercise
helps straighten y o u r spine a n d allows energy f r o m the
environment to flow m o r e s m o o t h l y t h r o u g h y o u r b o d y .
D o e a c h step in a c o n t i n u o u s s e q u e n c e a n d repeat the e n -
tire p r o c e d u r e several times.
3. W i t h your spine straight a n d y o u r shoulders a n d e l b o w s
relaxed, let y o u r h a n d s rest c o m f o r t a b l y in y o u r l a p .
4. Close your eyes a n d b e g i n to b r e a t h e naturally a n d q u i -
etly. Breathe in a n o r m a l , relaxed fashion.
5. W h i l e y o u are b r e a t h i n g in this m a n n e r , let y o u r m i n d
b e c o m e quiet, relaxed, a n d free o f distracting t h o u g h t s .
Sit this way for several minutes, b r e a t h i n g naturally a n d
keeping your m i n d still a n d q u i e t .
6. To c o m p l e t e y o u r m e d i t a t i o n , slowly o p e n y o u r eyes a n d
let your consciousness return to a n o r m a l waking state.
You c a n also practice visualization, o r creative i m a g i n g ,

while m e d i t a t i n g . Visualizing m o r e positive images o f health is
preferable to visualizing images that focus o n sickness o r inter-
nal struggle. To practice visualization, b e g i n to m e d i t a t e as
a b o v e . W h e n you have r e a c h e d step four, f o r m an i m a g e o f
yourself as a healthy a n d h a p p y person. D o n ' t dwell o n y o u r ill-
ness; see yourself as you w o u l d like to b e . C o n c e n t r a t e o n this
i m a g e for several minutes a n d then let y o u r m i n d return to a
peaceful, quiet state. T h e n c o m p l e t e your m e d i t a t i o n as a b o v e .
Positive visualization reduces stress a n d inspires h o p e for the
future. Your daily life c a n then b e c o m e the process t h r o u g h
w h i c h you actualize this positive, healthy i m a g e o f yourself.
T H E R O L E OF LOVE IN HEALING
O n e o f the surprising things that o u r intuition reveals is that

love, or the attraction a n d h a r m o n y o f opposites, is the o r d e r -
ing principle o f nature. I call this "surprising" b e c a u s e m u c h o f
our h u m a n experience seems to c o n t r a d i c t this basic truth.
Love is b a s e d o n the attraction o f opposites such as m a l e

a n d female, adults a n d c h i l d r e n , the self a n d others. T h e in-
visible force that brings m e n a n d w o m e n together also causes
the planets to revolve a r o u n d the sun, h y d r o g e n a n d o x y g e n
a t o m s to b e attracted to e a c h o t h e r to f o r m m o l e c u l e s o f wa-
ter, the seasons to c h a n g e , and flowers to b l o s s o m .
Love is o n e o f the m o s t p o t e n t forces in healing. It liberates
a t r e m e n d o u s a m o u n t o f energy, a n d brings o u r total b e i n g
into h a r m o n y with the universe. Love enables the body's
p o w e r s o f n a t u r a l h e a l i n g to o p e r a t e w i t h fewer i m -
pediments.
T h e fear a n d anxiety that often a c c o m p a n y illness have the
o p p o s i t e effect. A l t h o u g h they sometimes act as a driving
force for positive c h a n g e , in the l o n g - r u n , negative emotions
d e p l e t e energy a n d i m p e d e o u r c a p a c i t y for natural healing.
T h e s e responses to sickness arise because we lack an under-
standing o f the cause o f o u r p r o b l e m s . If, for e x a m p l e , we
view sickness as b e i n g caused by an external f a c t o r — s u c h as a
virus or b a c t e r i u m —rather than by o u r o w n lifestyle and
actions, we lose sight o f o u r personal responsibility in causing
o u r sickness. O u r illness then b e c o m e s an " e n e m y " that must
b e f o u g h t a n d v a n q u i s h e d , rather than a signal f r o m nature
that s o m e aspect o f o u r lifestyle is in n e e d o f c h a n g e . In
thinking this way, we m a y forfeit the o p p o r t u n i t y to actively
participate in creating o u r health. W e assume a passive role
a n d think that health c a n b e restored by having things " d o n e "
to us by others, rather than by m a k i n g constructive efforts o n
our own.
Unfortunately, m o d e r n thinking a b o u t disease is often
b a s e d o n fear a n d hostility, even as it b e c o m e s increasingly
clear that cancer, heart disease, a n d other c h r o n i c illnesses
are caused by personal lifestyle choices a n d not by outside
agents such as bacteria or viruses. N o t only is sickness an en-
emy, b u t in the m o d e r n view, the b o d y itself is a battle-
g r o u n d . T h e i m m u n e system, for e x a m p l e , is t h o u g h t o f as
" d e f e n d i n g " the b o d y "against" disease; while i m m u n e cells
are often d e s c r i b e d as "soldiers" that "battle" c a n c e r cells or
"invading" microorganisms.
In the m a c r o b i o t i c view, the body's i m m u n e response is
b a s e d o n the process o f natural attraction a n d h a r m o n y that
is f o u n d t h r o u g h o u t the universe. T h e antibodies secreted by
BREAST CANCER
Finding the Macrobiotic Way

In November 1980, Bonnie Kramer, a twenty-seven-year-old
mother from Torrington, Connecticut, felt discomfort under her
arm. She discovered a pea-sized ball that "seemed to float"
when touched, but she was not overly concerned about it. She
underwent a mammography the following February and the
results were negative.
During the winter, the lump went through periods of increas-
ing and decreasing size, and she started to experience constant
pain in her left breast along with fatigue and a milky white dis-
charge from the nipple. Her breasts were enlarged and tender.
She also had an unusual number of colds and flu.
A biopsy in February 1982, revealed cancer, and soon after-
ward Bonnie entered Winsted Memorial Hospital in Connecticut
for the removal of her left breast and several lymph nodes under
her arm. She also began chemotherapy and was scheduled to
undergo six weeks of radiation. The side effects were not severe,
although she was irritable at times, lost some hair, and became
nauseated after each treatment. Bonnie completed her treat-
ments in March 1983, and was considered by her doctors to be
free of cancer. However, periodic bone and liver scans were ad-
vised as a precaution. Feeling better, she took a job as a director
of social services at a skilled nursing facility and helped raise
funds for the American Cancer Society.
Three years later, in April 1986, while playing Wiffle ball with
her son, Bonnie felt a pull in her lower back. The pain continued
off and on, and by early 1987 had become unbearable. "The
pain returned with a vengeance," she recalls. "It just would not
go away, and the nurses at work became very concerned. The
pain radiated to my face. With each menstrual cycle, I was
bloated, suffering with intense cramps." She underwent a bone
scan that revealed tumors on her pelvis and upper back. Her
doctors advised radiation and aggressive chemotherapy. Bon-
nie was "numbed to speechlessness" at the news, and "couldn't
stop crying." As she recalls, "I had to deal with this; that's all I
knew. I prayed for strength and guidance in the midst of all this
drama. Then suddenly, out of nowhere, it hit me! Honestly, just
like that the answer came. I knew from my readings that more
and more was being learned about nutrition and cancer. I re-
membered my sister's telling me about an article she had read
several years before, concerning a doctor whose cancer went
into remission through a change in diet. It didn't seem relevant
to me then, but, suddenly, now it did. 'O my God!' I thought,
'That's what I need to do—find out more about this diet, but
how?'"
Bonnie's friend went to a local health food store and bought a
copy of Michio Kushi's The Macrobiotic Way for her to read. She
found it completely logical but overwhelming. She went to the
health food store and bought staple foods and stopped eating
meat, sugar, and dairy food. She also underwent radiation ther-
apy and a hysterectomy. After recovering from surgery, Bonnie
decided to attend the Macrobiotic Way of Life Seminar pre-
sented by the Kushi Institute (K.I.).
Bonnie supplemented her practice of macrobiotics by taking
weekly cooking classes with Sara Lapenta, a K.I. cooking
teacher who lived nearby. By May 1987, a blood test revealed
that Bonnie's enzyme levels had returned to normal. A bone
scan in September showed that the tumors had greatly de-
creased in size. A friend who worked in the radiation unit at the
hospital told her that she had never seen a report like that be-
fore. In September 1988, another bone scan revealed the pres-
ence of scar tissue but no tumors. Her doctor told her that her
remission might have been due to the surgery and radiation, but
that macrobiotics may have also helped her. By August 1988, a
bone scan produced a totally normal result, with no tumors or
scar tissue. Her doctor was now very impressed and fully sup-
portive of her macrobiotic lifestyle.
Bonnie describes her macrobiotic experience: "I noticed
immediate changes in myself and my son Ben, who joined in
my meals for the first summer. Our allergies seemed to disap-
pear and Ben no longer got strep throat. We felt stronger, more
energetic, more organized, and very well. I had good spirits
and stable moods. As my confidence increased, so did the
sense of inner peace. I loved feeling at one with nature, at one
with God."
Bonnie is now preparing to open a macrobiotic center in her
area. Believing that "happiness is real only if it can be shared
with others," she would like to help people in her area through
classes, food, and guidance. She has dedicated herself to real-
izing one peaceful world and is grateful to have found a way to
"help make this concept a reality."
Source: "A Mother Heals Breast Cancer: Change in Diet Aids Remis-
sion of Tumors and Metastases to the Bone," One Peaceful World,
Spring, 1990.
i m m u n e cells actually c o m p l e m e n t a n d m a k e a b a l a n c e with

c a n c e r cells, viruses, o r o t h e r potentially h a r m f u l substances.
A n t i b o d i e s have an o p p o s i t e polarity to these cells a n d n e u -
tralize their extreme o r excessive qualities, thus k e e p i n g the
b o d y in a state o f healthy e q u i l i b r i u m . In o t h e r w o r d s , the
i m m u n e response is a process o f natural h a r m o n y , n o t war.
W h e n we are healthy, the i m m u n e system f u n c t i o n s efficiently
a n d we r e m a i n free o f sickness. W h e n o u r overall c o n d i t i o n
deteriorates, the i m m u n e system loses the ability to neutralize
these substances a n d we b e c o m e sick.
Cancer, heart disease, a n d o t h e r m o d e r n degenerative ill-
nesses are diseases o f o v e r c o n s u m p t i o n . To a large extent, they
are a p r o d u c t o f the excessive struggle for prosperity a n d c o n -
venience. M o d e r n life is highly c o m p e t i t i v e a n d creates a
great deal o f stress. It also revolves a r o u n d patterns o f exces-
sive c o n s u m p t i o n . T h e regular c o n s u m p t i o n o f a n i m a l p r o -
tein a n d fat, for e x a m p l e , is at the heart o f the m o d e r n n o t i o n
o f prosperity. In the past, m e a t a n d o t h e r a n i m a l f o o d s were
often t o o expensive for the average person to eat regularly.
T h e y were f o o d s o f the r i c h , a n d today are still associated
with wealth a n d status. T h i s dietary pattern, however, u n d e r -
lies the m o d e r n e p i d e m i c o f cancer, heart disease, a n d o t h e r
degenerative illnesses.
As l o n g as we cling to the n o t i o n that sickness is an enemy,
o r that h u m a n life is ruled by a struggle for survival, a solu-
tion to the p r o b l e m o f c a n c e r will r e m a i n elusive. T h i s view
obscures o u r awareness o f the p e a c e f u l , natural process o f
h a r m o n y that o c c u r s in the h u m a n b o d y a n d t h r o u g h o u t n a -
ture. T h e r e is n o war taking p l a c e in o u r b o d i e s o r in the uni-
verse. Sickness is n o t o u r enemy. T h e m o d e r n n o t i o n o f "cell
wars" is simply a p r o j e c t i o n o f o u r m o d e r n i m a g i n a t i o n a n d
not a reflection o f the way things are.
T h e order o f the universe is the o r d e r o f b a l a n c e a n d h a r -
mony, o r in other words, love. In o r d e r to b e healthy, we n e e d
to bring o u r view o f life into a l i g n m e n t with the natural order.
W e must learn to love other p e o p l e a n d ourselves, a n d to re-
g a r d sickness n o t as an enemy, b u t as an o p p o r t u n i t y to dis-
cover a deeper m e a n i n g o f h e a l t h . Love, a p p r e c i a t i o n , a n d
a c c e p t a n c e are basic to health a n d to b e i n g at p e a c e with
ourselves a n d the world a r o u n d us.
RECONNECTING WITH NATURE
W h e n we stop to think a b o u t it, m a n y aspects o f m o d e r n liv-

i n g have c a u s e d us to lose t o u c h with nature. T h a t is d u e , in
p a r t , to the n o t i o n that h u m a n beings c a n s o m e h o w conquer,
alter, o r i m p r o v e nature w i t h o u t having to worry a b o u t the
c o n s e q u e n c e s . T h i s p a r a d i g m is based o n the incorrect as-
s u m p t i o n that h u m a n beings are m o r e powerful than nature,
a n d is e v i d e n c e o f a f u n d a m e n t a l lack o f respect for the n a t u -
ral e n v i r o n m e n t a n d for the integrity o f the h u m a n body. T h e
results o f thinking this way c a n b e disastrous.
T o recover health, we n e e d to cultivate the opposite atti-
t u d e . W e n e e d to a p p r e c i a t e nature as the source o f our lives
a n d reaffirm o u r c o n n e c t i o n with that source. Personal health
c a n n o t b e separated f r o m planetary health. T h i s involves b e -
c o m i n g aware o f the e n v i r o n m e n t a l c o n s e q u e n c e s o f o u r
actions a n d sensitive to w h a t o u r bodies are trying to tell us.
Actually, we receive messages f r o m o u r bodies all the time
that alert us to i m b a l a n c e a n d signal us to m a k e corrective
c h a n g e s . C o m m o n illnesses such as h e a d a c h e s , colds a n d flu,
digestive upsets, fatigue, skin rashes, and others are actually
signals that o u r eating, drinking, a n d lifestyle as a w h o l e are
o u t o f order. However, instead o f h e e d i n g these messages and
m a k i n g the necessary c h a n g e s , most p e o p l e take m e d i c a t i o n s
d e s i g n e d to m a k e the p r o b l e m " g o away," while c o n t i n u i n g o n
as b e f o r e . T h i s allows t h e m to avoid dealing with the p r o b l e m
at the m o m e n t . B u t , by n o t c h a n g i n g , they are increasing the
likelihood that the p r o b l e m will r e a p p e a r o r that a m o r e seri-
ous health p r o b l e m will d e v e l o p in the future.
T h e relation between m a n a n d nature is like that between
the e m b r y o a n d the p l a c e n t a . T h e placenta nourishes, sup-
ports, a n d sustains the d e v e l o p i n g e m b r y o . It w o u l d b e quite
bizarre if the e m b r y o were to seek to destroy this protector o r -
g a n i s m . Likewise, it is a matter o f c o m m o n sense that we
s h o u l d strive to preserve the e n v i r o n m e n t u p o n w h i c h we d e -
p e n d for life itself. Over the last century, however, we have
p u r s u e d the o p p o s i t e course a n d have steadily aggravated the
c o n t a m i n a t i o n o f o u r soil, water, a n d air.
T h e d e g r a d a t i o n o f the e n v i r o n m e n t has direct conse-
q u e n c e s for o u r personal health. T h e r e are 4.5 million known
toxic c h e m i c a l s with thousands o f new c h e m i c a l s b e i n g syn-
thesized in laboratories e a c h year. In the U n i t e d States, total

c h e m i c a l p r o d u c t i o n increased 67 p e r c e n t b e t w e e n 1967 a n d
1977. Most o f these c h e m i c a l s have never b e e n tested o r certi-
fied as safe. Pesticides, PCBs, heavy metals, a n d o t h e r resi-
dues a c c u m u l a t e in fatty tissues as they m o v e u p the f o o d
c h a i n . By the time they r e a c h h u m a n s , their c o n c e n t r a t i o n s
c a n increase a m i l l i o n times. E a c h year o n e ton o f c h e m i c a l
wastes is p r o d u c e d p e r c a p i t a in the U n i t e d States, a n d m o s t is
released into the e n v i r o n m e n t o r disposed o f illegally. E p i d e -
miologists have discovered that the i n c i d e n c e o f certain c a n -
cers is higher in areas that have b e e n e x p o s e d to high c o n c e n -
trations o f toxic c h e m i c a l s .
In the twentieth century, the use o f c h e m i c a l s was e x t e n d e d
to the f o o d supply. Today, m o r e than 3,000 additives are used
to color, flavor, preserve, a n d e x t e n d the shelf life o f f o o d s .
Herbicides, pesticides, a n d fertilizers are routinely used o n
crops; c o m m e r c i a l livestock a n d poultry ingest f e e d c o n t a m i -
nated with these substances a n d are also fed antibiotics a n d
artificial growth h o r m o n e s . C h e m i c a l additives have b e e n
linked to a variety o f health p r o b l e m s , i n c l u d i n g hyperactiv-
ity, allergies, h o r m o n e i m b a l a n c e s , a n d cancer.
M o r e than twenty-five years a g o , I e x p l a i n e d h o w the m o d -
ern decline in personal health is reflected o n a larger scale in
the worsening c o n d i t i o n o f the e n v i r o n m e n t , a n d h o w the
m o d e r n diet is a primary factor i n f l u e n c i n g b o t h the rising in-
c i d e n c e o f degenerative disease a n d the c o n t i n u i n g d i s r u p t i o n
o f the e n v i r o n m e n t . T h e c o n n e c t i o n b e t w e e n d i e t , personal
health, and the e n v i r o n m e n t has b e c o m e increasingly clear
since then, as c o n c e r n over the g r e e n h o u s e effect has sparked
interest in the environmental i m p a c t o f the m o d e r n diet. T h e
greenhouse effect — g l o b a l w a r m i n g caused by a significant in-
crease o f c a r b o n d i o x i d e in the a t m o s p h e r e — is c a u s e d by the
b u r n i n g o f fossil fuels a n d widespread destruction o f trees
that absorb the c a r b o n d i o x i d e . T h e m o d e r n diet is a m a j o r
contributor to b o t h .
A large a m o u n t o f fossil fuels are used in the p r o d u c t i o n o f
m o d e r n foods. A c c o r d i n g to John R o b b i n s , f o u n d e r o f
Earthsave a n d author o f Diet for a New America, it takes fifty
times the a m o u n t o f fossil fuels to p r o d u c e a diet centered
a r o u n d animal f o o d s than it does to p r o d u c e a diet b a s e d o n
whole grains a n d vegetables.
T h e m o d e r n diet is also a m a j o r c o n t r i b u t o r to the destruc-

tion o f tropical rain forests as cattle r a n c h i n g a n d l o g g i n g are
the p r i m a r y causes o f tropical deforestation. A report issued
in June 1990 by the W o r l d Resources Institute stated that the
rain forests are vanishing 50 percent faster than previously es-
t i m a t e d , a n d that 4 0 to 50 m i l l i o n acres o f tropical forest, an
area almost the size o f W a s h i n g t o n State, are b e i n g stripped
e a c h year.
By shifting f r o m the m o d e r n diet toward a diet centered
a r o u n d w h o l e grains a n d vegetables, we are benefiting not only
o u r personal h e a l t h , b u t the health o f the planet as a w h o l e .
BALANCING OUR DIET
T h e trillions o f cells that constitute the h u m a n b o d y are cre-

ated a n d n o u r i s h e d by the b l o o d s t r e a m . N e w cells are c o n -
stantly p r o d u c e d f r o m nutrients supplied by our daily diet. If
we eat properly, o u r b l o o d a n d cells r e m a i n healthy. If we eat
poorly, they b e g i n to deteriorate. C a n c e r is a disorder o f the
body's cells that results largely f r o m i m p r o p e r diet.
E v i d e n c e linking the m o d e r n diet with the d e v e l o p m e n t o f
c a n c e r has b e e n a c c u m u l a t i n g steadily over the past twenty-
five years. T h e m a c r o b i o t i c diet offers a practical, c o m m o n
sense alternative to the m o d e r n high-fat, low-fiber diet, and is
b a s e d a r o u n d f o o d s that have b e e n shown to r e d u c e or inhibit
cancer. It is consistent with the guidelines for c a n c e r preven-
tion issued by l e a d i n g p u b l i c health agencies over the past
d e c a d e , a n d has successfully — a n d e n j o y a b l y — b e e n applied
by thousands o f individuals a n d families t h r o u g h o u t the
w o r l d . It is an essential c o m p o n e n t o f a healthful, environ-
m e n t a l l y - c o n s c i o u s lifestyle. T h e m a c r o b i o t i c diet is derived
f r o m the principles that follow.
ANATOMICAL CONSIDERATIONS
Information about what h u m a n s need to eat c a n b e f o u n d in

h u m a n anatomy. T h e structure a n d arrangement o f the
teeth, for instance, p r o v i d e a c l u e to the ideal pattern o f h u -
m a n nourishment. W e have thirty-two adult teeth. O f these,
twenty are m o l a r s a n d premolars. T h e s e g r i n d i n g machines
(the w o r d " m o l a r " is f r o m the Latin w o r d m e a n i n g " m i l l -

stone") are ideally suited f o r c r u s h i n g the t o u g h p l a n t fibers
that are f o u n d in w h o l e cereal grains, b e a n s , seeds, a n d o t h e r
complex carbohydrate foods.
T h e r e are also eight front incisors a n d f o u r c a n i n e teeth.
T h e w o r d " i n c i s o r " c o m e s f r o m the Latin w o r d m e a n i n g " t o
cut i n t o , " a n d these teeth are well suited f o r c u t t i n g v e g e t a -
bles. T h e four c a n i n e teeth c a n b e used f o r tearing a n i m a l
foods, b u t are n o t sharply p o i n t e d in e v e r y o n e . P e o p l e w h o
live in societies that c o n s u m e little o r n o a n i m a l f o o d o f t e n d o
n o t develop p o i n t e d c a n i n e s .
Using the teeth as a m o d e l , we c a n c o n c l u d e that, ideally,
a b o u t five parts o f the h u m a n diet w o u l d consist o f w h o l e
grains, beans, seeds, a n d o t h e r t o u g h p l a n t fibers; t w o parts,
local vegetables; a n d u p to o n e p a r t , a n i m a l f o o d . T h e o p t i -
m u m ratio o f p l a n t to a n i m a l f o o d is a b o u t seven to o n e .
H u m a n intestines are a n o t h e r c l u e to i d e a l e a t i n g patterns.
O u r intestines are l o n g a n d c o n v o l u t e d c o m p a r e d with those
o f carnivorous ( m e a t - e a t i n g ) animals. T h e digestive system o f
carnivorous animals p r o m o t e s r a p i d f o o d transit; as a result,
the toxic b y p r o d u c t s o f d e c a y i n g a n i m a l flesh are less likely to
a c c u m u l a t e . But in o u r case, a diet h i g h in a n i m a l f o o d s tran-
sits slowly t h r o u g h the digestive system, a l l o w i n g toxins to a c -
c u m u l a t e t h r o u g h o u t the b o d y . Ultimately, this results in a
variety o f disorders, i n c l u d i n g cancer. It is to o u r a d v a n t a g e to
eat primarily p l a n t foods. T h e c o r r e l a t i o n b e t w e e n c o n s u m p -
tion o f a n i m a l fat a n d protein a n d c a n c e r o f the c o l o n is evi-
d e n c e that a diet b a s e d o n a n i m a l f o o d s is n o t well-suited to
h u m a n needs.
ADVANTAGES OF T R A D I T I O N A L DIETS
T h e m o d e r n highly refined, h i g h - f a t , l o w - f i b e r diet b e c a m e

widespread largely over the last 100 years, a n d i n c l u d e s m a n y
items that were u n k n o w n in the past. H u m a n i t y ' s traditional
staples — w h o l e cereal grains, b e a n s , a n d fresh l o c a l vegeta-
b l e s — a r e n o l o n g e r c o n s u m e d as p r i n c i p a l f o o d s . T h e rising
i n c i d e n c e o f c a n c e r a n d o t h e r degenerative diseases in the
twentieth century parallels these c h a n g e s in the h u m a n d i e t .
Over the last three generations, c a n c e r has risen b y 8 0 0
The Changing American Diet

According to surveys conducted by the U.S. Department of Ag-
riculture, the American diet has changed radically in this cen-
tury. Consumption of traditional staples, such as grains and their
products, beans, and fresh vegetables and fruit, plummeted; the
intake of meat, poultry, sugar, cheese, soft drinks, and pro-
cessed foods skyrocketed. USDA surveys show that from 1910
to 1976 per capita intake of grains fell 51 percent. Consumption
of corn, the traditional staple of North and South America, fell 85
percent and consumption of other traditional staples such as rye
fell 78 percent; wheat, 48 percent; barley, 66 percent; buck-
wheat, 98 percent. The intake of beans fell 46 percent, fresh
vegetables, 23 percent; fresh fruit, 33 percent. During the same
period the intake of beef rose 72 percent; cheese, 322 percent;
poultry, 194 percent; canned vegetables, 320 percent; frozen
vegetables, 1,650 percent; processed fruit, 556 percent; yogurt,
300 percent; ice cream, 852 percent; corn syrup, 761 percent;
sugar, 29 percent; saccharine, 300 percent; soft drinks, 2,638
percent. The per capita intake of artificial food colors added to
the diet has risen 995 percent since 1940, the first year that con-
sumption of chemical additives and preservatives was
recorded.
p e r c e n t , a c c o r d i n g to data c o m p i l e d by the National Center

for Health Statistics. T o d a y nearly o n e out o f three A m e r i c a n s
dies o f cancer. A t the turn o f the century, o n e out o f twenty-
seven died o f cancer. A National C a n c e r Institute study o n
c a n c e r research reported that in the 1830s, when c a n c e r sta-
tistics were first r e c o r d e d in Paris, researchers noted that
a b o u t o n e in fifty d i e d f r o m cancer. T h u s c a n c e r has in-
creased fifteen-fold in the West over the last two centuries.
T h i s p e r i o d c o r r e s p o n d s with m a j o r changes in our way o f
e a t i n g , i n c l u d i n g the widespread refining o f flour a n d overall
decrease o f grains in the diet; increased c o n s u m p t i o n o f m e a t ,
sugar, a n d dairy p r o d u c t s ; daily c o n s u m p t i o n o f tropical
f o o d s a n d beverages in temperate zones ( a n d vice-versa); the
i n t r o d u c t i o n o f c h e m i c a l agriculture; the invention o f syn-
thetic f o o d s a n d c h e m i c a l additives; h i g h - t e c h n o l o g y f o o d
processing such as c a n n i n g a n d freezing; a n d the i n t r o d u c t i o n

o f electric c o o k i n g a n d refrigeration, a n d m i c r o w a v e ovens.
W h o l e grains have traditionally b e e n k n o w n in all cultures
as the staff o f life. T h e d e c l i n e a n d fall o f o r g a n i c a l l y g r o w n
w h o l e grains since the b e g i n n i n g o f the m o d e r n age in the
seventeenth century parallels the rise a n d spread o f cancer.
Investigating this relationship is a m a j o r area for future study
a m o n g m e d i c a l historians a n d c a n c e r specialists.
Despite the spread o f refined a n d synthetic f o o d s a r o u n d
the w o r l d , c o o k e d w h o l e grains, beans, a n d vegetables are still
eaten as m a i n f o o d s in m a n y cultures today. For e x a m p l e ,
c o r n tortillas a n d b l a c k beans are the staple f o o d s in Central
A m e r i c a ; rice a n d soybean p r o d u c t s are eaten t h r o u g h o u t
Southeast Asia; w h o l e a n d c r a c k e d wheat a n d c h i c k p e a s are
daily fare in the M i d d l e East. T h e s e regions have the lowest
rates o f c a n c e r in the w o r l d . R e c e n t international surveys
c o m p a r i n g the rate o f c a n c e r mortality in males in forty-four
countries f o u n d the least c a n c e r in countries w h e r e tradi-
tional dietary patterns still prevail, such as El Salvador, T h a i -
l a n d , and Egypt. In c o m p a r i s o n , E u r o p e a n nations registered
the highest i n c i d e n c e , a n d the United States, C a n a d a , a n d
Australia were also f o u n d to b e in the u p p e r r a n g e . In these
parts o f the w o r l d , the m o d e r n diet has all b u t r e p l a c e d tradi-
tional ways o f eating.
As we p o i n t out in The Cancer Prevention Diet, there are
still a few traditional societies a r o u n d the w o r l d in w h i c h c a n -
cer is rare or u n k n o w n . T h e s e i n c l u d e s o m e Native A m e r i c a n
tribes, certain non-Israeli Jewish c o m m u n i t i e s in the M i d d l e
East, various A f r i c a n cultures, a n d the H u n z a in Pakistan.
Substantial m e d i c a l literature already exists o n the relative
absence o f c a n c e r in primitive society. In The Natural History
of Cancer ( W i l l i a m W o o d & C o . , 1908), Dr. W . R o g e r W i l -
liams, a Fellow o f the Royal C o l l e g e o f Surgery in L o n d o n ,
surveyed field reports f r o m British m e d i c a l d o c t o r s in Asia
and A f r i c a and f o u n d that c a n c e r was non-existent in cultures
where p e o p l e were eating primarily grains, seeds, tubers, a n d
other vegetable foods. A l m o s t eighty-five years a g o , Dr. W i l -
liams c o n c l u d e d that in the West, c a n c e r was a disease o f
"overnutrition," caused mainly by excessive intake o f protein
f r o m animal sources.
In Studies in Deficiency Disease ( 1 9 2 1 ) , Sir R o b e r t M c -
C a r r i s o n , a n o t h e r British surgeon, reported that c a n c e r was

u n k n o w n a m o n g the H u n z a w h o ate a daily diet consisting o f
w h o l e - w h e a t chapatis, barley, a n d b u c k w h e a t s u p p l e m e n t e d
by leafy green vegetables, beans a n d l e g u m e s , apricots, a n d
very small a m o u n t s o f a n i m a l f o o d . In 1927, as director o f
Nutritional Research in I n d i a , M c C a r r i s o n b e g a n a series o f
l a b o r a t o r y e x p e r i m e n t s to test whether the H u n z a diet was
chiefly responsible for the absence o f degenerative disease in
this isolated r e g i o n o f I n d i a . H e fed o n e g r o u p o f rats the
H u n z a diet a n d a c o n t r o l g r o u p the regular Indian diet high
in refined white rice, sugar, a n d spices. T h e tests showed that
rats fed the H u n z a diet h i g h in w h o l e grains r e m a i n e d healthy
a n d free o f all disease, while those o n the processed diet c o n -
tracted cysts, abscesses, heart disease, a n d cancer.
In Refined Carbohydrate Foods and Disease ( A c a d e m i c
Press, 1975) a n d Eat Right—To Keep Healthy and Enjoy Life
( A r c o , 1 9 7 9 ) , British surgeon Denis Burkitt (a w o r l d - f a m o u s
c a n c e r specialist after w h o m Burkitt's L y m p h o m a is n a m e d )
c o n c l u d e d that most cancers c a m e to A f r i c a with i m p o r t e d
m o d e r n f o o d a n d that Africans w h o ate a traditional high-fi-
b e r diet r e m a i n e d c a n c e r - f r e e . Dr. A l b e r t Schweitzer also as-
sociated the a p p e a r a n c e o f c a n c e r in West A f r i c a with the
a d o p t i o n o f refined foodstuffs. In his m e d i c a l writings he sin-
gles o u t c h e m i c a l salt, w h i c h replaced natural sea salt in the
l o c a l diet, as a c h i e f c o n t r i b u t i n g factor.
Before the r e m a i n i n g few cancer-free societies disappear al-
together, scientists s h o u l d e x a m i n e traditional patterns o f agri-
culture, f o o d p r e p a r a t i o n a n d c o o k i n g m e t h o d s , a n d patterns
o f eating to discover the nutritional factors that m a y c o n t r i b -
ute to the a b s e n c e o f c a n c e r a n d other degenerative disease.
HARMONY WITH THE ENVIRONMENT
A natural, e c o l o g i c a l l y b a l a n c e d diet fulfills several criteria.

For o n e , it is environmentally friendly, w h i c h m e a n s that it
d o e s n o t c o n t r i b u t e to the d e g r a d a t i o n o f the environment o r
waste valuable natural resources. T h e principal f o o d s in an
environmentally friendly diet are p r o d u c e d by sustainable,
c h e m i c a l - f r e e agriculture, a n d return m o r e energy than it
takes to p r o d u c e t h e m . O n an individual level, a n e c o l o g i c a l l y

b a l a n c e d diet p r o m o t e s health by h a r m o n i z i n g o u r c o n d i t i o n
with o u r i m m e d i a t e e n v i r o n m e n t .
For thousands o f years p e o p l e ate the f o o d s p r o d u c e d in
their local e n v i r o n m e n t . People in t e m p e r a t e zones ate the
foods o f temperate zones: w h o l e grains, b e a n s , fresh seasonal
vegetables a n d fruits, a n d o t h e r p r o d u c t s o f their regional a g -
riculture. Eating f o o d s f r o m the same c l i m a t e m a k e s it easier
to create a b a l a n c e with o u r i m m e d i a t e e n v i r o n m e n t . Tradi-
tionally, for e x a m p l e , the Eskimo a n d o t h e r p e o p l e in the Far
N o r t h based their diets a r o u n d fish a n d o t h e r a n i m a l f o o d s
f o u n d in the A r c t i c r e g i o n . Vegetable f o o d s were scarce, a n d a
diet high in animal protein a n d fat h e l p e d t h e m to strike a
b a l a n c e with their extreme c l i m a t e . Following this p r i n c i p l e ,
p e o p l e in tropical regions lived o n the u n i q u e plant a n d ani-
m a l species f o u n d there. In I n d i a , for e x a m p l e , p e o p l e n a t u -
rally a d o p t e d a vegetarian o r semivegetarian way o f e a t i n g
because m i n i m i z i n g the intake o f a n i m a l f o o d makes it easier
to adapt to a hot c l i m a t e .
N o t only d i d foods vary f r o m o n e climate to another, b u t so
d i d traditional m e t h o d s o f c o o k i n g a n d f o o d processing. For
p e o p l e in c o l d e r regions, f o o d is an i m p o r t a n t source o f h e a t .
People in n o r t h e r n latitudes naturally c o o k their dishes t h o r -
o u g h l y and i n c l u d e a higher p e r c e n t a g e o f a n i m a l p r o t e i n ,
salt, and fat in their diets. In w a r m e r regions, w h e r e lighter
c o o k i n g is appropriate, p e o p l e eat a larger v o l u m e o f fresh
foods and lightly c o o k e d dishes a n d i n c l u d e less a n i m a l f o o d
and salt in their diets.
T h e shift to the m o d e r n diet b l u r r e d distinctions that for
centuries h a d b e e n r o o t e d in the u n i q u e climate a n d e n v i r o n -
m e n t o f each region. Today, most A m e r i c a n s , E u r o p e a n s , J a p -
anese, and Soviets eat large a m o u n t s o f m e a t a n d dairy p r o d -
ucts that are suited to a colder, s e m i p o l a r c l i m a t e . In
addition, they eat fruits and vegetables native to the tropics,
refined sugar and spices f r o m the tropics, a n d c o l a beverages,
coffee, and other stimulants p r e p a r e d f r o m tropical i n g r e d i -
ents. T h i s way o f eating in a temperate z o n e goes against the
ecological o r d e r a n d , sooner o r later, leads to ill health.
W i t h a high intake o f extremes like m e a t a n d sugar, p e o p l e
tend to overlook their traditional staples. Grains a n d beans t o -
day are fed to livestock a n d then eaten in the f o r m o f a n i m a l
f o o d rather than b e i n g eaten directly. Forty percent o f the

world's grain ( i n c l u d i n g ninety percent o f A m e r i c a n grain) is
f e d to cattle o r o t h e r livestock to p r o d u c e m e a t , poultry, dairy
f o o d , o r o t h e r a n i m a l f o o d . T h i s highly inefficient practice
n o t only depletes o u r h u m a n resources — i n the f o r m o f in-
creasing degenerative illness — b u t also depletes the earth's
natural resources.
H A R M O N Y W I T H T H E C H A N G I N G SEASONS
Varying o u r selection o f f o o d s a n d c o o k i n g m e t h o d s to reflect

seasonal c h a n g e s is an i m p o r t a n t aspect o f eating a naturally
b a l a n c e d diet. D u r i n g the winter, for e x a m p l e , we naturally
seek hearty, w a r m i n g f o o d s , while in summer, q u i c k , lightly
c o o k e d dishes are a p p e a l i n g . Also, c o l d weather tends to in-
crease our appetite, while h o t weather diminishes it. To a cer-
tain extent, p e o p l e intuitively c h a n g e their diet f r o m season
to season, b u t if we understand h o w to adjust our c o o k i n g a n d
selection o f f o o d s , the transition c a n b e m u c h easier. T h i s is
especially i m p o r t a n t today since m o d e r n diets are often m o -
n o t o n o u s l y standardized t h r o u g h o u t the year. M o d e r n dietary
habits cause us to lose t o u c h with the cycles o f nature and set
in m o t i o n an accelerating spiral o f ill health. Today, p e o p l e
eat b a r b e c u e d ribs in the heat o f the s u m m e r a n d frozen yo-
gurt a n d ice c r e a m in the m i d d l e o f winter. T h e s e habits re-
flect an insensitivity to the subtleties o f seasonal c h a n g e , and
have c o n t r i b u t e d to the rise o f c h r o n i c illness.
T h e intake o f ice c r e a m , soft drinks, o r a n g e juice, and
o t h e r chilled beverages in a u t u m n a n d winter is o n e reason
w h y p e o p l e in temperate regions develop colds a n d flu during
those seasons. T h e s e items cause fewer symptoms d u r i n g the
h o t , dry weather o f summer, b u t as the weather turns colder,
they create a greater degree o f i m b a l a n c e between the b o d y
a n d the s u r r o u n d i n g e n v i r o n m e n t . As a result, the b o d y seeks
to discharge t h e m .
Discharge c a n take m a n y forms, i n c l u d i n g sneezing, c o u g h -
ing, chills a n d fever, a n d various intestinal symptoms. W h e n
h a n d l e d p r o p e r l y — by n o t interfering with the natural process
o f discharge, for e x a m p l e — s y m p t o m s like these can b e b e n e -
ficial. T h e y prevent excess f r o m b u i l d i n g u p inside the b o d y
ACUTE LEUKEMIA
Living and Loving

The summer of 1982 was a typical one for Doug Blampied, an in-
surance executive from Concord, New Hampshire. There was
only a slight hint of his being a bit more tired and run-down than
usual. Doug's end-of-summer plans were capped off with a sail-
ing trip around Nantucket and Martha's Vineyard with his wife,
Nancy. The trip was enjoyable, and Doug felt rested and re-
freshed. When he returned home, however, he couldn't quite get
his energy level back to normal. Coming down with what he
thought was a flu or virus, he went on with work as usual. When
his fever wouldn't go down, he finally decided to see a doctor. Af-
ter a routine checkup, he got dressed and returned home to bed.
Six hours later the phone rang. It was the doctor's office, and
the message was urgent—get to the hospital immediately. With
questions and fears racing through their minds, Doug and
Nancy quickly packed and headed for the hospital, where a
battery of tests was performed, including a painful bone marrow
extraction.
The tests showed that Doug had acute myelogenous leuke-
mia. Cancer of the spinal fluid was also discovered. Soon after-
ward, he started chemotherapy at a hospital in nearby Hanover.
A Hickman catheter was implanted into his chest. It consisted of
a plastic tube that was inserted into a vein leading to the heart.
The catheter allowed the chemotherapy to be administered and
blood to be withdrawn without repeated injections.
The chemotherapy caused a variety of side effects. Doug
would wake up in the morning nauseated. When he tried to eat,
he would usually vomit, sometimes as often as five times a day.
He forced himself out of bed to bathe and use the toilet, only to
fall back to bed, sick and exhausted. He lost his hair, became
very thin, and was listless and weak. He was unable to do much
for himself except eat, sleep, and get out of bed once a day with
assistance.
Although doctors cautioned the family that Doug's chances
for recovery were slight, Doug never lost the will to live. Several
times his condition became so tenuous that the doctors told
Nancy to make preparations for his death. Doug recalls, "Even
though I felt unbelievably horrible, I didn't succumb to the idea
of quitting. I had too much to do and wasn't finished with living
yet. I would look at my wife and children and know I hadn't
done all the things with them I wanted to do. I made up my
mind to overcome this, whatever it took."
After a month and a half in the hospital, Doug began to show
some improvement and was sent home. Over the next eight
months, he received chemotherapy at home and continued to
experience side effects, including high fevers. He was strong
enough to return to work early in 1983, and monthly checkups
showed his cancer was in remission, which meant that less than
25 percent of his cells were leukemic. If the percentage were to
go higher, he would need to return to the hospital for additional
chemotherapy.
In April of 1983, Doug underwent a bone marrow harvest. A
team of doctors from Johns Hopkins University went to New
Hampshire to perform the procedure, which was then being
done at only a few hospitals in the United States. The first step in
this painful process was the extraction of bone marrow from the
spine. A hole was drilled into the bone and the marrow was ex-
tracted with a special instrument. The marrow was then treated
with antibodies, frozen, and stored.
In the early 1980s, it was rare for a patient with Doug's type of
cancer to survive a second remission for longer than six
months. This meant that if the cancer came back, and went into
remission again due to treatment, the prospects for long-term
survival were slim. In Doug's case, if the remission were lost, the
doctors planned to do a series of chemical and radiation treat-
ments to kill the cells around the cancer. Then the previously
harvested bone marrow, treated with antibodies, would be
placed into his body.
A checkup just two months after the bone marrow harvest re-
vealed that Doug's cancer count was again rising. Both Doug
and Nancy were devastated. His doctor suggested going ahead
with the bone marrow transplant, and advised against further
chemotherapy since Doug was already in a weakened condi-
tion. He told Doug that even with chemotherapy, he would prob-
ably live only six months.
The bone marrow transplant also offered little hope. Doug
and Nancy researched the success rate and found that out of
the fifty or so patients who had been treated with the procedure
at a leading medical center, only a handful were still alive. With
little hope from either treatment, Doug and Nancy agonized
over their decision. After much deliberation, they decided to
forgo the transplant.
At a support group meeting, Doug was introduced to a copy
of Recalled by Life by Anthony Sattilaro, M.D., and Tom Monte. It
told the story of a doctor whose terminal metastatic prostate
cancer went into remission after he adopted a macrobiotic diet.
Encouraged by the possibility that macrobiotics might improve
his condition, Doug journeyed to Brookline, Massachusetts,
where he met with a macrobiotic counseloi and attended a lec-

ture by Michio Kushi. Upon returning home, the Blampieds
made some radical changes in their diet and lifestyle. "We de-
cided to go for it," Nancy recalls. "We got rid of the electric stove,
replaced it with a gas one; cleaned out the cupboards of the
foods that weren't good for Doug, and supplied ourselves with a
complete macrobiotic kitchen." A short while later the Blampieds
attended the Macrobiotic Way of Life Seminar in Brookline and
took cooking classes with a teacher in a nearby town.
Maintaining a macrobiotic way of life has been easy for Doug
since he saw immediate results from changing his diet. "My can-
cer count dropped almost immediately . . . and stayed down.
That was a pretty good incentive to learn to like the food."
With his cancer in remission, Doug now believes that his
health is better than ever. Today, eight years after being diag-
nosed with leukemia, he believes that getting sick actually
changed his life in many positive ways. "I am a stronger, better
person now," he muses. "I see myself as more sensitive and un-
derstanding, and less directed at unimportant things. I spend
more time with my children. I hug them regularly and let them
know that I love them and how much they mean to me."
Source: "A Father Heals Leukemia," One Peaceful World, Summer,

1990.
and are a sign that natural i m m u n i t y is still w o r k i n g . N o w a -

days, however, most p e o p l e try to suppress these s y m p t o m s b y
taking aspirin o r o t h e r m e d i c a t i o n s . T h i s weakens the body's
natural powers o f discharge. Excess that w o u l d n o r m a l l y
c o m e o u t d u r i n g a c o l d goes elsewhere — usually t o w a r d the
internal organs a n d l y m p h g l a n d s — setting the stage f o r f u -
ture p r o b l e m s . It c a n lead to the f o r m a t i o n o f m u c u s a n d fat
deposits in a n d a r o u n d the organs, tissues, a n d g l a n d s , a n d
eventual deterioration o f the cells in these areas. E a t i n g in
h a r m o n y with climate a n d season helps us avoid these c o n d i -
tions while strengthening o u r powers o f natural a d a p t a t i o n .
STANDARD MACROBIOTIC DIET
T h e guidelines presented b e l o w are g e n e r a l suggestions.

T h e s e suggestions m a y require m o d i f i c a t i o n d e p e n d i n g o n
y o u r special c o n d i t i o n o r whether you live in a Far N o r t h e r n

c l i m a t e . O f course, any serious c o n d i t i o n s h o u l d b e closely
m o n i t o r e d by the a p p r o p r i a t e m e d i c a l , nutritional, a n d
h e a l t h professional. T h e s e guidelines are n o t a substitute for
q u a l i f i e d m e d i c a l care n o r are they a f o r m o f therapy for spe-
cific illness. T h e y are designed to h e l p b r i n g o u r daily diet
a n d way o f life into closer a l i g n m e n t with nature a n d , thus,
facilitate h e a l t h a n d well b e i n g .
Personalized g u i d a n c e c a n h e l p m a k e the transition to
m a c r o b i o t i c s s m o o t h e r a n d m o r e e n j o y a b l e . Study p r o g r a m s
s u c h as the M a c r o b i o t i c W a y o f Life a n d M a c r o b i o t i c Resi-
dential Seminars presented by the Kushi Institute are espe-
cially r e c o m m e n d e d . T h e y offer the o p p o r t u n i t y to see a n d
taste a w i d e r a n g e o f m a c r o b i o t i c a l l y p r e p a r e d foods, ask
questions, a n d receive individual g u i d a n c e o n a p p r o p r i a t e
m o d i f i c a t i o n s o f the s t a n d a r d diet.
T h e p r o p o r t i o n s presented in Figure 2.1 are based o n the
a p p r o x i m a t e v o l u m e o f f o o d p e r day, a n d n o t o n weight. It
isn't necessary to i n c l u d e f o o d s f r o m e a c h category at every
m e a l ; these p r o p o r t i o n s represent an entire day's c o n s u m p -
t i o n . In a temperate climate, an o p t i m u m daily diet consists
o f the f o l l o w i n g p r o p o r t i o n s o f f o o d s :
W h o l e Cereal Grains
A t least 50 percent by v o l u m e o f every m e a l c a n include

c o o k e d , organically g r o w n , w h o l e cereal grains p r e p a r e d in a
variety o f ways. W h o l e cereal grains i n c l u d e b r o w n rice, b a r -
ley, millet, oats, c o r n , rye, w h e a t , a n d b u c k w h e a t . A small
p o r t i o n o f this a m o u n t m a y consist o f n o o d l e s o r pasta, un-
yeasted w h o l e grain breads, i n c l u d i n g natural s o u r d o u g h
b r e a d , a n d o t h e r partially processed w h o l e grains.
Soups
A p p r o x i m a t e l y 5 to 10 p e r c e n t o f daily intake m a y i n c l u d e
s o u p m a d e w i t h vegetables, sea vegetables ( w a k a m e o r
k o m b u ) , grains, o r b e a n s . R e c o m m e n d e d seasonings i n c l u d e
naturally processed m i s o o r tamari soy sauce. T h e flavor
s h o u l d n o t b e t o o salty.
A Holistic Approach to Lifestyle
Vegetables
A b o u t 20 to 30 p e r c e n t o f daily intake m a y i n c l u d e local and

organically g r o w n vegetables, the majority c o o k e d in various
styles ( e . g . , sauteed with a small a m o u n t o f sesame or c o r n
o i l , s t e a m e d , b o i l e d , o r sometimes p r e p a r e d using tamari soy
sauce o r light sea salt as a seasoning.) A small p o r t i o n m a y b e
eaten as raw salad. A small v o l u m e o f n o n - s p i c y pickles m a y
also b e eaten daily.
Vegetables for daily use i n c l u d e : green c a b b a g e , kale, b r o c -
c o l i , cauliflower, collards, p u m p k i n , watercress, Chinese c a b -
b a g e , b o k choy, d a n d e l i o n , mustard greens, daikon greens,
scallion, o n i o n s , d a i k o n , turnips, a c o r n squash, butternut
squash, b u t t e r c u p squash, b u r d o c k , carrots, and other sea-
sonally available varieties.
Vegetables to avoid for o p t i m a l health i n c l u d e : potatoes
( i n c l u d i n g sweet p o t a t o e s a n d y a m s ) , tomatoes, eggplant,
p e p p e r s , asparagus, s p i n a c h , beets, zucchini, a n d a v o c a d o for
regular use. Mayonnaise a n d other oily dressings are also best
avoided.
B e a n s a n d Sea Vegetables
A p p r o x i m a t e l y 5 to 10 percent o f daily intake c a n include

c o o k e d beans a n d sea vegetables. T h e most suitable beans for
regular use are azuki beans, chickpeas, a n d lentils. O t h e r
beans m a y b e used o n o c c a s i o n . Bean p r o d u c t s such as tofu,
t e m p e h , a n d natto c a n also b e used. Sea vegetables such as
n o r i , w a k a m e , k o m b u , hijiki, arame, dulse, agar-agar, and
Irish moss m a y b e p r e p a r e d in a variety o f ways. T h e y c a n b e
c o o k e d with beans o r vegetables, used in soups, or served sep-
arately as side dishes, a n d flavored with a m o d e r a t e a m o u n t
o f tamari soy sauce, sea salt, b r o w n rice vinegar, u m e b o s h i
p l u m , u m e b o s h i vinegar, a n d others.
O c c a s i o n a l Foods
If n e e d e d o r desired, 1 to 3 times per week, approximately 5

to 10 percent o f that day's c o n s u m p t i o n o f f o o d c a n include
fresh w h i t e - m e a t fish such as flounder, sole, c o d , c a r p , hali-
b u t , or trout.
Fruit o r fruit desserts, i n c l u d i n g fresh, d r i e d , a n d c o o k e d

fruits, m a y also b e served t w o o r three times p e r week. L o c a l
a n d organically g r o w n fruits are preferred. If y o u live in a
temperate climate, avoid tropical a n d s e m i t r o p i c a l fruit a n d
eat, instead, t e m p e r a t e - c l i m a t e fruits s u c h as a p p l e s , pears,
p l u m s , peaches, apricots, berries, a n d m e l o n s . F r e q u e n t use
o f fruit j u i c e is n o t advisable. However, d e p e n d i n g o n y o u r
c o n d i t i o n , o c c a s i o n a l c o n s u m p t i o n in w a r m e r w e a t h e r m a y
be appropriate.
Lightly roasted seeds a n d nuts — p u m p k i n , sesame, a n d
sunflower seeds, peanuts, walnuts, a n d p e c a n s — m a y b e e n -
j o y e d f r o m time to time as a snack.
R i c e syrup, barley m a l t , amazake, a n d m i r i n m a y b e used
as sweeteners; b r o w n rice vinegar o r u m e b o s h i vinegar m a y b e
used occasionally for a sour taste.
Beverages
R e c o m m e n d e d daily beverages i n c l u d e roasted b a n c h a twig

tea, roasted b r o w n rice tea, roasted barley tea, d a n d e l i o n tea,
a n d cereal grain c o f f e e . A n y traditional tea that d o e s n o t
have an a r o m a t i c fragrance o r a stimulating effect c a n b e
used. You m a y also drink a m o d e r a t e a m o u n t o f water (pref-
erably spring o r well water o f g o o d quality) b u t n o t i c e d .
Foods to M i n i m i z e o r A v o i d f o r O p t i m a l H e a l t h
In a temperate climate, the f o l l o w i n g f o o d s a n d beverages are

best avoided for o p t i m a l h e a l t h :
• M e a t , a n i m a l fat, eggs, poultry, dairy p r o d u c t s ( i n c l u d -

ing butter, yogurt, ice c r e a m , milk, a n d c h e e s e ) , refined
sugars, c h o c o l a t e , molasses, honey, o t h e r s i m p l e sugars
and f o o d s treated with t h e m , a n d vanilla.
• Tropical or semitropical fruits a n d fruit juices, s o d a , arti-
ficially flavored drinks a n d beverages, c o f f e e , c o l o r e d tea,
a n d all a r o m a t i c o r stimulating teas such as mint or p e p -

p e r m i n t tea.
• A l l artificially c o l o r e d , preserved, sprayed, or chemically
treated foods. All refined and polished grains, flours,
a n d their derivatives. M a s s - p r o d u c e d foods i n c l u d i n g all
c a n n e d , frozen, a n d irradiated foods. H o t spices, any ar-
o m a t i c , stimulating f o o d o r f o o d accessory, artificial vin-
egar, a n d strong a l c o h o l i c beverages.
A d d i t i o n a l Suggestions
C o o k i n g oil s h o u l d b e vegetable quality only. To improve your

h e a l t h , it is preferable to use only unrefined sesame or c o r n
oil in m o d e r a t e a m o u n t s .
• Salt s h o u l d b e naturally processed sea salt. Traditional,

n o n - c h e m i c a l shoyu or tamari soy sauce a n d miso m a y
also b e u s e d as s e a s o n i n g s . Use all s e a s o n i n g s in
moderation.
• R e c o m m e n d e d condiments include:
• G o m a s h i o (12 to 18 parts roasted sesame seeds to 1
part roasted sea salt)
• Pickles ( m a d e using b r a n , miso, tamari soy sauce, sea
salt), sauerkraut
• Sea vegetable p o w d e r (kelp, k o m b u , wakame, and
o t h e r sea vegetables)
• Sesame sea vegetable p o w d e r
• Tekka (selected root vegetables are sauteed with dark
sesame oil and seasoned with soybean or h a t c h o
miso)
• Tamari soy sauce o r shoyu ( m o d e r a t e use, for a mild
flavor, only in c o o k i n g )
• U m e b o s h i p l u m s (pickled p l u m s )
• You m a y eat regularly, two or three times per day, as
m u c h as you w a n t , p r o v i d e d the p r o p o r t i o n s are correct
a n d c h e w i n g is t h o r o u g h . Avoid eating for approximately
three hours before sleeping.
• P r o p e r c o o k i n g is very i m p o r t a n t for health. Everyone
s h o u l d learn to c o o k either by attending classes or under
the g u i d a n c e o f an e x p e r i e n c e d m a c r o b i o t i c c o o k . T h e
recipes i n c l u d e d in the chapters that follow, a l o n g with

those in the c o o k b o o k s listed in the b i b l i o g r a p h y , may
also b e used in p l a n n i n g meals.
CONSIDERATION OF PERSONAL NEEDS
A l t h o u g h we all have certain basic characteristics in c o m m o n ,

e a c h o n e o f us has different dietary needs. C h i l d r e n , f o r ex-
a m p l e , n e e d to eat differently than adults, while the needs o f
a person w h o is physically active differ f r o m those o f s o m e o n e
w h o is sedentary. W e all have o u r o w n preferences w h e n it
c o m e s to f o o d . T h e s e a n d other individual differences n e e d to
b e considered w h e n c h o o s i n g a n d p r e p a r i n g daily f o o d .
In general, an o p t i m u m daily diet in a temperate, four-sea-
son climate consists o f a b o u t 5 0 - 6 0 p e r c e n t w h o l e cereal
grains; 5 percent ( o n e or two small b o w l s ) s o u p , preferably
flavored with natural, high-quality seasonings such as m i s o o r
tamari soy sauce; 2 5 - 3 0 percent vegetables p r e p a r e d in a vari-
ety o f styles; a n d 5 - 1 0 percent beans a n d sea vegetables. S u p -
plementary foods i n c l u d e o c c a s i o n a l locally g r o w n fruits,
preferably c o o k e d ; white-meat fish; a n d a variety o f season-
ings, c o n d i m e n t s , beverages, a n d natural snacks such as seeds
and nuts. T h e s e suggestions are referred to as the s t a n d a r d
m a c r o b i o t i c diet, and are e x p l a i n e d in m o r e detail b e l o w a n d
c a n serve as a general g u i d e for creating a healthful diet in a
temperate c l i m a t e .
Personal health is also an i m p o r t a n t factor in d e t e r m i n i n g
the best way to interpret these guidelines. For e x a m p l e , a p e r -
son in g o o d overall health w h o a d o p t s m a c r o b i o t i c s c a n inter-
pret these guidelines m o r e liberally, while s o m e o n e w h o is ill
needs to exercise greater care in the selection a n d p r e p a r a t i o n
o f daily f o o d . Special m o d i f i c a t i o n s m a y also b e necessary; for
e x a m p l e , it m a y b e a p p r o p r i a t e to d o things such as limit the
intake o f oil, raw salad, b a k e d flour p r o d u c t s , nuts, fruit, a n d
other foods n o r m a l l y i n c l u d e d in the standard m a c r o b i o t i c
diet. It m a y also b e necessary to p r e p a r e a variety o f special
dishes or drinks to accelerate the discharge o f fats o r o t h e r
forms o f excess or to help strengthen particular organs. T h e s e
High-Quality Essentials
Our health depends on what we eat. It is important, therefore, to
obtain essential nutrients from the highest quality sources.
Guidelines are presented below:
Water. High-quality, dean, natural water is recommended for
cooking and drinking. Spring or well water is fine for regular
use, while chemically treated and distilled water are best
avoided.
Carbohydrates. It is better to eat carbohydrates mostly in the
form of polysaccharide glucose, a complex carbohydrate found
in whole grains, vegetables (especially those with naturally
sweet flavors), beans, sea vegetables, and chestnuts. Minimize
or avoid the intake of simple sugars (mono- or disaccharides),
such as those in fruit, honey, refined sugar, and other concen-
trated sweeteners.
Protein. It is better to obtain protein primarily from vegetable
sources like whole grains, beans, and bean products, and to re-
duce reliance on animal proteins.
Fat. The hard, saturated fats found in most animal foods are
best minimized or avoided. High-quality, unsaturated fats such
as those in vegetable oils are better for regular use.
Salt. Natural sea salt contains a variety of trace minerals and
is recommended for regular use. Refined salt, which is almost
100 percent sodium chloride with no trace minerals, is best
avoided.
Vitamins and Minerals. It is better to obtain vitamins and min-
erals in their whole form as a part of natural foods rather than in
isolated form as supplements.
adjustments are usually temporary, a n d the b r o a d e r g u i d e -

lines o f the standard m a c r o b i o t i c diet c a n n o r m a l l y b e
a d o p t e d o n c e health is restored.
LIFESTYLE CHANGES
T o g e t h e r with eating well, there are a n u m b e r o f practices

that c o m p l e m e n t a b a l a n c e d natural diet a n d e n h a n c e the re-
covery o f h e a l t h . K e e p i n g physically active, developing a posi-
tive o u t l o o k , a n d using natural c o o k i n g utensils, fabrics, and
materials in the h o m e are especially r e c o m m e n d e d . In the

past, p e o p l e lived m o r e closely with nature a n d ate a m o r e
b a l a n c e d natural diet. W i t h e a c h g e n e r a t i o n , we have g o t t e n
further f r o m o u r roots in nature, a n d have e x p e r i e n c e d a c o r -
r e s p o n d i n g increase in c a n c e r a n d o t h e r c h r o n i c illnesses.
T h e s e suggestions c o m p l e m e n t the m a c r o b i o t i c diet a n d c a n
h e l p everyone enjoy m o r e satisfying a n d h a r m o n i o u s living:
• Live e a c h day h a p p i l y w i t h o u t b e i n g p r e o c c u p i e d with

your health; try to keep m e n t a l l y a n d physically active.
• View everything a n d everyone y o u m e e t with g r a t i t u d e ;
in particular, offer thinks b e f o r e a n d after e a c h m e a l .
• Please c h e w y o u r f o o d very well, at least fifty times p e r
m o u t h f u l , o r until it b e c o m e s l i q u i d .
T h e c o m p l e x c a r b o h y d r a t e s in w h o l e grains, b e a n s ,
vegetables, a n d other w h o l e natural f o o d s are digested
largely in the m o u t h t h r o u g h interaction with the e n -
zymes in saliva. C h e w i n g m i x e s f o o d with saliva a n d fa-
cilitates s m o o t h digestion a n d efficient a b s o r p t i o n o f n u -
trients. C h e w i n g enables us to o b t a i n m o r e nutrients
f r o m less f o o d . It also releases the m e d i c i n a l properties o f
daily foods a n d is the key to i m p r o v i n g , rather t h a n s i m -
ply m a i n t a i n i n g , o u r state o f health. Saliva is k n o w n to
have antibacterial effects a n d , as r e p o r t e d in the M a y
1988 Journal of the American Dental Association, has
b e e n shown in laboratory experiments to prevent the
A I D S virus f r o m infecting white b l o o d cells.
• It is best to avoid wearing synthetic o r w o o l e n clothes d i -
rectly o n the skin. W e a r c o t t o n as m u c h as possible, espe-
cially for u n d e r g a r m e n t s . Avoid excessive m e t a l l i c a c c e s -
sories o n the f i n g e r s , wrists, o r n e c k . K e e p s u c h
ornaments simple a n d g r a c e f u l .
• To increase circulation, scrub your entire b o d y with a
h o t , d a m p towel every m o r n i n g o r every n i g h t . If that is
not possible, at least d o your hands, fingers, feet, a n d
toes.
• Initiate a n d m a i n t a i n active c o r r e s p o n d e n c e , e x t e n d i n g
your best wishes to parents, c h i l d r e n , brothers a n d sis-
ters, teachers, and friends. K e e p your personal relation-
ships s m o o t h a n d happy.
Exercise and Activity

For many of us, modern life offers fewer physically and mentally
challenging circumstances than in the past. We are in danger of
becoming a nation of "couch potatoes." Surveys have shown,
for example, that a shockingly high percentage of American
schoolchildren are overweight and unable to perform minimum
tests of strength and endurance. These surveys also reveal that
the average American family spends up to seven hours a day
sitting in front of the television. A sedentary lifestyle causes stag-
nation of such bodily functions as the generation of caloric and
electromagnetic energy, the circulation of blood and lymph, and
the activity of the digestive and nervous systems. Physical activ-
ity is essential for good health; therefore, it is advisable to sup-
plement the sedentary patterns of modern life with regular exer-
cise. Below are suggestions for activating energy flow and
reversing stagnation in body and mind:
Daily Body Scrubbing. Scrubbing your body with a moist, hot
towel is a wonderful way to relieve stress, relax tension, and ener-
gize your life. It also activates circulation, softens deposits of hard
fat below the skin, opens the pores, and allows excess to be ac-
tively discharged. For maximum effect, you can body scrub
twice a day: once in the morning and again in the evening.
Body scrubbing can be done before or after a bath or
shower, or anytime. All you need is a sink with hot water and a
medium-sized cotton bath towel. Turn on the hot water. Hold the
towel at either end and place the center of the towel under the
stream of hot water. Wring out the towel, and while it is still hot
and steamy, begin to scrub with it. Do one section of the body
at a time. For example, begin with the hands and fingers and
work your way up the arms to the shoulders, neck, and face,
then down to the chest, upper back, abdomen, lower back, but-
tocks, legs, feet, and toes. Scrub until the skin becomes slightly
red or until each part becomes warm. Reheat the towel by run-
ning it under hot water after scrubbing each section or as soon
as the towel starts to cool.
A Daily Half-Hour Walk. A study published in the Journal of
the American Medical Association in November 1989 con-
cluded that moderate exercise, including a brisk half-hour walk
every day, reduces the risk of cancer and heart disease. The re-
searchers discovered that people who exercise moderately tend
to live longer, and they added to the evidence that exercise can
help prevent cancer, a relationship discovered only in the past
several years. Scientists theorize that exercise increases bowel
motility, a factor that helps prevent colon cancer. According to

Carl Caspersen, an epidemiologist at the Center for Disease
Control, "You don't have to be a marathoner to greatly reduce
your mortality. After that first jump in activity, you're not buying
that much more reduced risk."
Walking activates circulation, improves breathing, tones the
muscles, and improves appetite. By increasing breathing ca-
pacity and activating circulation, walking helps cleanse the
blood. The added oxygen in the blood oxidizes (burns) impuri-
ties, and the lymphatic system, which carries waste from the
cells, also cleanses itself. Walking helps dissolve stress and ten-
sion too, and calms and clears the mind. We recommend taking
a half-hour walk each day if your condition permits.
• Avoid taking l o n g h o t baths o r showers unless y o u have

b e e n c o n s u m i n g t o o m u c h salt o r a n i m a l f o o d .
• If your strength permits, walk o n the b e a c h , grass, o r soil
u p to o n e - h a l f h o u r every d a y ; wear simple clothes. K e e p
your h o m e in g o o d order, f r o m the k i t c h e n , b a t h r o o m ,
and living r o o m s to every c o r n e r o f the h o u s e .
• Avoid c h e m i c a l l y p e r f u m e d cosmetics. To c a r e for y o u r
teeth, brush with natural preparations o r sea salt.
• In a d d i t i o n to taking a h a l f - h o u r walk e a c h day, i n c l u d e
activities such as s c r u b b i n g floors, c l e a n i n g , washing
clothes, a n d w o r k i n g in the yard o r g a r d e n as p a r t o f
your daily life. You m a y also participate in exercise p r o -
grams such as y o g a , martial arts, d a n c e , or sports if y o u r
c o n d i t i o n permits.
• Avoid using electric c o o k i n g devices (ovens a n d ranges)
or microwave ovens. Convert to gas o r w o o d - s t o v e c o o k -
ing at the earliest opportunity.
• It is best to m i n i m i z e the use o f c o l o r television a n d c o m -
puter display terminals.
T h e health hazards o f e l e c t r o m a g n e t i c fields c a n n o
longer b e ruled o u t , a c c o r d i n g to a July 1989 article in
the science section o f The New York Times. In a d d i t i o n
to high voltage power lines, T V s , c o m p u t e r s , a n d o t h e r
electronic e q u i p m e n t , c o m m o n h o u s e h o l d a p p l i a n c e s
such as v a c u u m cleaners, toasters, blenders, a n d fluores-
cent lights c a n b e h a r m f u l to health. A b a c k g r o u n d p a -

p e r issued in 1989 by the Congressional O f f i c e o f Tech-
n o l o g y Assessment stated, "It is n o w clear that low
f r e q u e n c y e l e c t r o m a g n e t i c fields c a n interact with indi-
vidual cells a n d organs to p r o d u c e b i o l o g i c a l c h a n g e s . "
L a b o r a t o r y e x p e r i m e n t s suggest that electromagnetic
fields c a n interfere with D N A a n d stimulate chemicals in
cells that are linked to cancer. E p i d e m i o l o g i c a l studies
have shown that w o m e n w h o used v i d e o display terminals
f o r m o r e than twenty hours a week in the first trimester
o f p r e g n a n c y suffered nearly twice as m a n y miscarriages
as w o m e n d o i n g other types o f office work. These studies
also revealed that children w h o lived near electrical dis-
tribution lines were twice as likely to develop c a n c e r as
those w h o d i d n o t .
• P l a c e large green plants in your house to freshen and e n -
rich the o x y g e n c o n t e n t o f the air in your h o m e .
• Sing a h a p p y song every day in o r d e r to activate your
b r e a t h i n g a n d lift your spirits.
CREATING HEALTH
A s we g a i n a better understanding o f the way that diet and

lifestyle influence health a n d sickness, we are in a better posi-
tion to m a k e healthful changes in o u r daily lives. W e shift
f r o m a passive to an active role in creating health. T h e re-
sponsibility for m a k i n g these changes is u p to us. N o o n e can
take that responsibility for us. W e are the ones w h o must initi-
ate healthful c h a n g e s a n d sustain t h e m f r o m day to day.
3
Diet and the
Development of Cancer
To better understand h o w diet influences cancer, we c a n refer

to the i m a g e o f a tree. A tree's structure is o p p o s i t e to that o f
the h u m a n body. B o d y cells d e v e l o p internally, while the
leaves o f a tree d e v e l o p externally. A tree absorbs nutrients
through external roots. T h e roots o f the b o d y are d e e p inside
in the region o f the small intestine where nutrients are a b -
s o r b e d . It is here that they enter the b l o o d s t r e a m a n d are dis-
tributed to the body's cells.
W h e n a tree grows in healthy soil, it receives b a l a n c e d
nourishment a n d is able to thrive. But if the soil is deficient
in minerals or c o n t a m i n a t e d with c h e m i c a l toxins, the tree
b e c o m e s unhealthy, a n d its leaves eventually wither a n d d i e .
A naturally b a l a n c e d diet is like healthy soil. W h e n the b o d y
is properly nourished, the quality o f the b l o o d is s o u n d , a n d
the cells f u n c t i o n in a n o r m a l way. If f o o d b e c o m e s u n b a l -
a n c e d , the quality o f the b l o o d begins to deteriorate, a n d the
body's cells m a y eventually b e c o m e u n h e a l t h y a n d even c a n -
cerous. T h e leaves o f the tree d e p e n d o n the nutrients a b -
s o r b e d t h r o u g h the roots. Similarly, the health o f the cells d e -
pends o n the quality o f nutrients received by the body.
A n u n b a l a n c e d diet sets in m o t i o n a d o w n w a r d spiral o f
physical deterioration in w h i c h c a n c e r is often the final, life-
45
threatening stage. T h i s process s o m e t i m e s takes years to reach

a critical p o i n t . M e a n w h i l e , as this d o w n w a r d spiral gathers
m o m e n t u m , a variety o f p r e c a n c e r o u s s y m p t o m s a p p e a r
t h r o u g h o u t the body. A l t h o u g h these symptoms seem unre-
lated to o n e a n o t h e r o r to cancer, they are actually stages in
an o n g o i n g process that frequently culminates in the f o r m a -
tion o f a t u m o r . C a n c e r does not a p p e a r suddenly o u t o f n o -
w h e r e , b u t develops over time o u t o f a chronically p r e c a n c e r -
o u s c o n d i t i o n . T o p r e v e n t c a n c e r , we m u s t reverse the
d i r e c t i o n o f this spiral by c h a n g i n g o u r diet, lifestyle, and
c o n d i t i o n as a w h o l e . B e l o w we describe the stages in this
process o f c h a n g e , b e g i n n i n g with a general description o f
b a l a n c e o r health.
HEALTHY EQUILIBRIUM
H e a l t h d e p e n d s o n o u r ability to m a i n t a i n a c o n d i t i o n o f h o -
m e o s t a s i s — o r d y n a m i c e q u i l i b r i u m — in the body. Striking a
b a l a n c e b e t w e e n what we take in (in the f o r m o f f o o d ) , a n d
w h a t we use for b o d y repair a n d m a i n t e n a n c e , a n d what we
discharge in the f o r m o f energy a n d waste, is vitally i m p o r t a n t
in m a i n t a i n i n g o p t i m a l health. W h e n we eat a w e l l - b a l a n c e d
diet — b o t h in terms o f the quality o f foods we eat a n d the
quantities we take in — w e provide the b o d y with what it
needs, a n d o u r d a y - t o - d a y functions o f elimination — u r i n a -
t i o n , b o w e l m o v e m e n t , b r e a t h i n g , perspiration — are suffi-
cient to discharge any excess a n d to k e e p us in g o o d health.
Physical activity helps keep the b o d y free o f toxic a c c u m u -
lation; this is why regular exercise helps r e d u c e the risk o f d e -
generative disease. N o w o n d e r a traditional p e o p l e such as
the H u n z a , w h o eat a m o d e r a t e l y b a l a n c e d diet while m a i n -
taining a vigorous rural lifestyle, have r e m a i n e d cancer-free.
W o m e n have several a d d i t i o n a l b i o l o g i c a l functions that
h e l p t h e m discharge excess. T h e m o n t h l y menstrual cycle
helps a w o m a n to discharge m o r e efficiently, as d o having
c h i l d r e n a n d breast-feeding. Breast-feeding allows a p o r t i o n
o f the excess that builds u p in a woman's b o d y d u r i n g preg-
n a n c y to b e d i s c h a r g e d , thus p r o t e c t i n g her f r o m potentially
h a r m f u l a c c u m u l a t i o n s . T h i s is o n e reason that researchers
have n o t e d a negative correlation between breast-feeding a n d
Diet and the Development of Cancer 47
the d e v e l o p m e n t o f breast cancer. M e n often n e e d to c o m p e n -

sate for the lack o f such built-in discharge m e c h a n i s m s by b e -
ing m o r e physically active.
ABNORMAL DISCHARGES
Because the m o d e r n diet is so u n b a l a n c e d , m o s t p e o p l e take

in m o r e than they are able to healthfully d i s c h a r g e . T h i s dis-
turbs the body's e q u i l i b r i u m , a n d , in o r d e r to restore b a l a n c e ,
a variety o f a b n o r m a l discharge m e c h a n i s m s are set in m o -
tion. A b n o r m a l discharges c a n b e acute o r c h r o n i c ; they c a n
start early or late in life. In their initial stages, discharges
tend to b e self-limiting, w h i c h m e a n s that their s y m p t o m s
normally disappear o n c e the excess has b e e n e l i m i n a t e d f r o m
the body. However, if the u n d e r l y i n g dietary causes are n o t
c h a n g e d , the discharges m a y b e c o m e c h r o n i c o r r e c u r r i n g .
C h r o n i c discharges often b e g i n in infancy, primarily b e -
cause o f the m o d e r n h a b i t o f f e e d i n g b a b i e s cow's m i l k for-
mulas rather than breast m i l k . T h e b a l a n c e o f nutrients in
breast milk m a t c h e s the needs o f the baby, while cow's m i l k
contains an excessive a m o u n t o f saturated fat, p r o t e i n , a n d
minerals that tax the body's digestive a n d excretory systems. If
the body's n o r m a l channels o f discharge are o v e r w h e l m e d , a
variety o f a b n o r m a l discharge s y m p t o m s o c c u r to get rid o f
the excess — d i a r r h e a , digestive upsets, chest c o n g e s t i o n , a n d
skin rashes. T h e s e c o n d i t i o n s are m o r e c o m m o n in b o t t l e - f e d
babies than in breast-fed babies, a n d often persist into adult-
h o o d , especially w h e n plenty o f dairy a n d o t h e r a n i m a l p r o d -
ucts a n d simple sugars c o n t i n u e b e i n g c o n s u m e d .
Casein, the p r i m a r y protein in cow's m i l k , is relatively insol-
uble in the digestive tract o f a h u m a n infant. It is utilized
with only a b o u t 50 percent efficiency. T h e r e m a i n i n g p r o t e i n
is unused a n d b e c o m e s excess that must b e d i s c h a r g e d . S o m e
passes t h r o u g h the digestive tract a n d is d i s c h a r g e d in the fe-
ces, while s o m e is digested b u t c a n n o t b e utilized by the cells
a n d is excreted in the urine. T h e excess p r o t e i n , m i n e r a l salts,
a n d saturated fat in cow's m i l k c a n easily o v e r w h e l m the
body's capacities for discharge — b o t h n o r m a l a n d a b n o r -
m a l — a n d will then a c c u m u l a t e internally, setting the stage
for the next step in the spiral o f d e c l i n i n g health.
Similarly, the excessive a m o u n t s o f protein, fat, sugar, and

c h e m i c a l additives in the m o d e r n diet as a w h o l e also disturb
the body's e q u i l i b r i u m . R e c u r r i n g c o n d i t i o n s such as inner
e a r infections, sore throats, c o l d s a n d flu, a n d tonsillitis are
c o m m o n in the m o d e r n w o r l d , a n d are indicative o f the ex-
cessive nature o f m o d e r n eating patterns. A l t h o u g h symptoms
such as these c a n b e unpleasant, they actually have a benefi-
cial p u r p o s e , as they represent the body's attempt to get rid o f
excess a n d restore e q u i l i b r i u m . Allergies, for e x a m p l e , repre-
sent the body's attempt to discharge excessive factors through
the nasal a n d respiratory passages o r t h r o u g h the skin. Aller-
g i c reactions actually h e l p the b o d y eliminate excess and slow
the rate o f toxic a c c u m u l a t i o n . A s a result, p e o p l e w h o suffer
f r o m allergies are statistically less p r o n e to develop cancer,
w h i c h , as we will see, is p r o m o t e d by the c h r o n i c a c c u m u l a -
tion o f excess in the body.
Unfortunately, most p e o p l e today don't realize that s y m p -
toms such as these m a y also b e a direct result o f what they
have b e e n eating. T h e c o m m o n p e r c e p t i o n is that they are
caused by s o m e outside factor such as c o l d viruses, streptococ-
cus b a c t e r i a , o r p o l l e n . Rather than tolerating the discharge
a n d c h a n g i n g the dietary i m b a l a n c e s that have caused it,
p e o p l e usually try to suppress the symptoms with m e d i c a t i o n .
O f course, in serious o r life-threatening situations, this m a y b e
necessary, b u t it is i m p o r t a n t to r e m e m b e r that medications
d o n o t solve the u n d e r l y i n g p r o b l e m a n d often weaken the
body's ability to discharge. As a result, s o m e o f the excess that
w o u l d n o r m a l l y b e eliminated remains in the b o d y where it
c a n c o n t r i b u t e to a m o r e serious c o n d i t i o n in the future.
Skin diseases are a n o t h e r f o r m of c h r o n i c discharge. T h e re-
p e a t e d intake o f excess, stresses a n d eventually weakens the
kidneys a n d intestines. T h e s e organs are forced to work over-
time in o r d e r to c o p e with the overload o f protein, fat, sugar,
a n d toxic c h e m i c a l s c o n t a i n e d in an u n b a l a n c e d diet. W h e n
these organs c a n n o t h a n d l e the overload, excess is discharged
t h r o u g h the skin, w h i c h results in skin markings, growths, and
discolorations, o r skin diseases such as e c z e m a or a c n e . Freckles
a n d a g i n g spots, for e x a m p l e , are caused by the discharge o f re-
fined a n d o t h e r simple sugars. W h i t e patches show that milk,
c o t t a g e cheese, a n d other dairy p r o d u c t s are b e i n g discharged,
while warts, moles, a n d excess b o d y hair are p r o d u c e d by the
MALIGNANT MELANOMA
Macrobiotic Miracles
MARLENE MCKENNA
In 1983 Marlene McKenna was diagnosed with malignant mela-
noma. "As a working mother of four children, radio and TV com-
mentator, and investment broker, I was living a very unbalanced
life," Marlene explained in an interview in The Providence
Journal.
In August 1985, she began to complain of severe stomach
pains, and in January 1986, doctors discovered that five tumors
had spread throughout her body. Two feet of her intestines were
removed, and Marlene was told she had six months to a year
to live.
Declining all treatments, Marlene turned to macrobiotics at
the suggestion of her brother and visited Michio Kushi in Bos-
ton. In addition to changing her diet, she replaced her electric
stove with a gas stove, and began to meditate and practice
yoga. A devout Catholic, she also did a lot of inspirational read-
ing and praying.
"I promised God that if He walked me through this and
helped me live, I would give Him life with life," she recalls.
Within a year she was on the way to recovery, and doctors
found no evidence of further cancer. Feeling well enough to re-
turn to public life, she ran for state treasurer in Rhode Island.
During the campaign, she discovered that she was pregnant.
Because of her previous illness and age (forty-two), doctors en-
couraged her to have an abortion. Marlene refused. "I realized
that (having the baby) was part of my promise to give life with
life," she explains. Though she lost the election, she gave birth
to a healthy baby boy, keeping her promise to God and proving
her physicians wrong.
Since then, she has opened Shepherd's, a macrobiotic natu-
ral foods restaurant in Providence, and is helping people around
the country who have heard of her remarkable recovery.
VIRGINIA BROWN
In August 1978, Virginia Brown, a fifty-six-year-old mother and
registered nurse from Tunbridge, Vermont, noticed a black mole
on her arm that kept getting bigger and blacker. She had lost a
lot of weight and felt very dull mentally: Doctors at Vermont Med-
ical Center in Burlington performed a biopsy and discovered
that she had an advanced case of malignant melanoma (Stage
IV). The physicians told her that without surgery she could ex-
pect to live only six months. "Even though I had been trained
and had practiced in the medical profession for years," Virginia
later recalled, "I could not go along with surgery. I had pro-
fessed alternatives for years, but did not really practice them."
At home, her son and daughter-in-law encouraged her to try
macrobiotics, and shortly thereafter she attended the East West
Foundation's annual cancer conference, meeting that year in
Amherst, Massachusetts. At the conference she listened to fif-
teen cancer patients discuss their experiences with the diet and
was impressed with their accounts.
Prior to that time, Virginia had followed the standard Ameri-
can way of eating, high in refined foods and fat, especially ani-
mal fat from dairy foods, beef, poultry, and fish. At the time she
started the diet, she was so sick that she could hardly make it
upstairs and slept most of the day. After three weeks of eating
the new food, which her children prepared for her, she experi-
enced a change in her energy level, attitude, and mental clarity
"I was a new person, I could get up and walk around."
In September, Virginia went to Boston to see Michio Kushi,
and he made more specific dietary recommendations and ad-
vised her to study cooking. With the support of her family, she
adhered faithfully to the diet, supplemented by yoga, prayer and
meditation, and a two-mile walk each morning after breakfast.
In 1979, it became apparent that Virginia had overcome her
condition, and medical exams subsequently confirmed her re-
covery. After restoring her health, Virginia went on to study at
the Kushi Institute and to work as a nurse in the macrobiotic
health program that was started at the Lemuel Shattuck Hospital
in Boston, promoting a more natural way of living among other
medical professionals and patients. In 1984, her story was pub-
lished by Japan Publications in the book Macrobiotic Miracle:
How a Vermont Family Overcame Cancer.
BETTY METZGER
During the month of August 1980, Betty Metzger underwent
surgery for malignant melanoma. That consisted of removing an
1
area of tissue about 4 /2-inches in diameter down to the muscle
on her right shoulder. Skin was grafted from her thigh. The sur-
gery healed nicely and after a few months she felt reasonably
secure that her cancer problem was solved.
However, in November 1981 there appeared a lump on the
right side of Betty's neck. The cancer had spread to the lymph
nodes. Betty's surgeon removed the cancerous nodes and dur-
ing the week before Christmas 1981, she received chemother-

apy for five consecutive days. There would be a three-week rest
before the next regimen of five daily treatments. Betty's oncolo-
gist said this would continue for a year at which time they would
reevaluate her condition.
Chemotherapy was halted from the first of June to the end of
August because of low white blood cell counts. Betty received
the August treatments and three days of the September regimen
when she felt that she could no longer go on.
A friend told Betty about Dr. Sattilaro's account of his surviv-
ing cancer in the August [1982] issue of Life. She and her hus-
band read Recalled by Life by Dr. Sattilaro and Jean and Mary
Alice Kohler's book Healing Miracles from Macrobiotics. That
and her family's encouragement were all Betty needed to em-
bark on a macrobiotic way of life. She sought and found much
help from friends who were on the diet and read everything
about it that was available.
"It has now been nine years since my first cancer surgery,"
says Betty. "I feel great, thanking God every day for the pre-
cious gift of good health."
Sources: One Peaceful World, Autumn, 1989; Malignant Melanoma,

Stage IV, Cancer and Diet (East West Foundation, 1980); interview with
Alex Jack, September 30, 1982; Macrobiotic Miracle: How a Vermont
Family Overcame Cancer (Japan Publications, 1984); correspondence
with Betty Metzger, Shelby, Ohio, August 16, 1989.
o v e r c o n s u m p t i o n o f protein a n d fats. Skin c a n c e r — the m o s t

c o m m o n f o r m o f c a n c e r in the United States —also represents
the c h r o n i c discharge o f dietary excess.
Colds a n d flu e n a b l e the b o d y to discharge dietary excess.
T h e symptoms o f a c o l d are usually nasal discharge — i n c l u d -
ing a runny nose —sneezing, c o u g h i n g , a n d fever. Pink, watery
eyes, a n d a whitish-yellow eye discharge s o m e t i m e s a c c o m -
pany colds, as d o irregular bowel m o v e m e n t s a n d d i a r r h e a .
Colds primarily involve the u p p e r respiratory organs — t h e
throat, sinuses, a n d nasal passages. T h e flu also affects these
areas, b u t usually p r o d u c e s m o r e g e n e r a l i z e d s y m p t o m s
throughout the body. In s o m e cases, it involves the digestive
organs, a c o n d i t i o n c o m m o n l y referred to as intestinal flu.
W h e n the discharge o f a c o l d involves the u p p e r b o d y —for

e x a m p l e , the nasal passages, h e a d , a n d throat — t h e p r i m a r y
cause is the excessive intake o f extremely expansive foods o r
beverages s u c h as simple sugars, c o n c e n t r a t e d sweeteners,
fruit a n d fruit j u i c e ; spices, soft drinks, a n d ice c r e a m . W h e n
the discharge affects the lungs a n d o r g a n s in the m i d - s e c t i o n ,
i n c l u d i n g the s t o m a c h , the p r i m a r y cause is the excessive in-
take o f fats a n d oils in a d d i t i o n to the expansive foods. Dis-
charges that affect the intestines a n d organs in the lower b o d y
are triggered by the excessive intake o f m o r e densely saturated
a n i m a l fats in a d d i t i o n to the items m e n t i o n e d previously.
T h e key to preventing c o l d s a n d flu lies in avoiding the ex-
tremes in diet that lead to recurring discharges. A m a c -
r o b i o t i c diet helps u n b l o c k the body's n o r m a l discharge p a t h -
ways, a n d thus strengthens natural resistance. W h e n a c o l d
o c c u r s , the best course o f a c t i o n is to rest a n d eat simply, and
let it run its c o u r s e . Moreover, natural h o m e care prepara-
tions such as those presented in The Macrobiotic Cancer Pre-
vention Cookbook c a n h e l p ease the s y m p t o m s o f a c o l d with-
o u t interfering with the process o f discharge.
T H E B U I L D U P O F EXCESS
C o n t i n u a l o v e r i n d u l g e n c e in fat, sugar, protein, a n d c h e m i c a l

additives o v e r b u r d e n s a n d c a n eventually overwhelm the
body's ability to discharge. Excess then begins to a c c u m u l a t e
t h r o u g h o u t the b o d y in the f o r m o f deposits o f m u c u s a n d
fat. T h i s process is particularly p r o b l e m a t i c when the skin b e -
c o m e s h a r d a n d inelastic a n d w h e n its ability to discharge d i -
minishes. O v e r c o n s u m p t i o n o f saturated fat a n d cholesterol is
a m a j o r cause o f this c o n d i t i o n .
T h e skin is richly s u p p l i e d with b l o o d vessels. W h e n satu-
rated fat a n d cholesterol a c c u m u l a t e in the capillaries that
nourish the skin, the skin receives less b l o o d , as well as less oxy-
g e n a n d nutrients. Cells d e p e n d o n o x y g e n a n d nutrients for
life, a n d if the supply o f these vital factors diminishes, cells take
l o n g e r to renew themselves. T h e speed at w h i c h new skin cells
f o r m in the lowest layer o f the epidermis a n d migrate o u t to the
surface o f the body decreases. A dull, flaky film then develops on
the surface o f the b o d y as d e a d , d e h y d r a t e d cells a c c u m u l a t e .
T h e c o n s t r u c t i o n o f capillaries also r e d u c e s the skin's ability

to remove waste p r o d u c t s , resulting in a n overall c o n d i t i o n o f
a c c u m u l a t i o n a n d s t a g n a t i o n . Saturated fats a c c u m u l a t e in
the sebaceous glands a n d sweat ducts in a similar way, a n d
b l o c k the secretion o f moisture a n d natural oils. T h e surface
o f the skin, therefore, d o e s n o receive e n o u g h moisture, a n d
b e c o m e s h a r d a n d dry. T h i s tight, constricted c o n d i t i o n also
interferes with e l i m i n a t i o n . T o r e m e d y this p r o b l e m , r e d u c e
the intake o f saturated fat a n d cholesterol, a n d p r a c t i c e the
daily b o d y - s c r u b b i n g routine o u t l i n e d in C h a p t e r 2.
A t this stage, excess begins to a c c u m u l a t e inside the b o d y ,
initially in the f o r m o f h a r d fat a n d m u c o u s deposits. A t first,
these deposits f o r m in parts o f the b o d y that interact with the
outside, such as the sinuses, breasts, a n d r e p r o d u c t i v e tract.
Deposits o f fat a n d m u c u s c o m m o n l y a p p e a r in the regions
such as the sinuses a n d inner ear, w h i c h are discussed in
greater detail o n the pages that follow (see Figure 3 . 1 ) .
Sinuses
T h e sinuses are a c o m m o n site o f m u c u s a c c u m u l a t i o n .

Symptoms such as nasal c o n g e s t i o n a n d sinusitis ( i n f l a m m a -
tion o f the sinuses) result f r o m the u n d e r l y i n g a c c u m u l a t i o n
o f m u c u s , as d o hay fever a n d o t h e r allergies. S o m e t i m e s these
deposits b e c o m e so chronically severe that calcified stones
start to f o r m . C h r o n i c sinusitis also p r o d u c e s h e a d a c h e s .
M u c u s in the sinuses results primarily f r o m the o v e r c o n -
s u m p t i o n o f fatty and oily f o o d s , i n c l u d i n g m i l k , ice c r e a m ,
and other dairy products, a n d an excessive intake o f simple
sugars, i n c l u d i n g refined sugar, honey, m a p l e syrup, c o n c e n -
trated sweeteners, c h o c o l a t e , a n d fruits. T o o m u c h fluid o r t o o
m a n y watery foods (such as raw fruits) also p r o m o t e nasal
b l o c k a g e by causing the tissues in the sinuses a n d nasal pas-
sages to b e c o m e swollen.
I n n e r Ear
T h e a c c u m u l a t i o n o f m u c u s a n d fat in the inner ear inter-

feres with the f u n c t i o n i n g o f the hearing m e c h a n i s m a n d c a n
Lungs
Figure 3.1 Sites of Mucus and Fat Accumulation
l e a d to p a i n , infection, i m p a i r e d hearing, a n d even deafness.

A b o u t twelve million A m e r i c a n s are n o w deaf, a n d millions
m o r e suffer f r o m various degrees o f hearing i m p a i r m e n t .
Ear infections result w h e n the a c c u m u l a t i o n o f excess fos-
ters the growth o f viruses or bacteria, and w h e n natural i m -
m u n i t y is w e a k e n e d by the o v e r c o n s u m p t i o n of sugar, tropical
fruits, drugs a n d m e d i c a t i o n s , a n d fatty animal foods. T h e
most c o m m o n site o f ear infection is the region b e h i n d the
e a r d r u m . I n f e c t i o n here is called otitis media, o r m i d d l e ear
i n f e c t i o n . Pain frequently results when a c c u m u l a t e d excess —
i n c l u d i n g fluid, m u c u s , o r infection — h a m p e r s the n o r m a l
d r a i n a g e o f the ear t h r o u g h the Eustachian tubes. Recurrent
m i d d l e ear infections are quite c o m m o n today, especially
a m o n g c h i l d r e n . Tympanostomy, or the surgical p u n c t u r i n g
o f the e a r d r u m to allow d r a i n a g e o f fluid, has surpassed t o n -

sillectomy as the m o s t c o m m o n surgery a m o n g c h i l d r e n .
T h e ears are also sensitive to c o l d o r i c e d f o o d s o r b e v e r -
ages. T h e o v e r c o n s u m p t i o n o f ice c r e a m , soft drinks, a n d
other chilled o r i c e d f o o d s is a f r e q u e n t cause o f inner e a r
problems.
Lungs
T h e lungs are a n o t h e r c o m m o n site f o r the a c c u m u l a t i o n o f

m u c u s a n d fats. S y m p t o m s like c o u g h i n g , chest c o n g e s t i o n ,
a n d c h r o n i c bronchitis often result f r o m these a c c u m u l a t i o n s .
M u c u s m a y also a c c u m u l a t e in the alveoli, o r m i n u t e air sacs
d e e p in the lungs, a n d deposits o f saturated fat m a y start to
c l o g the capillaries that s u r r o u n d the sacs. T h e s e c o n d i t i o n s
r e d u c e the a m o u n t o f o x y g e n a b s o r b e d by the b l o o d s t r e a m ,
and slow the discharge o f c a r b o n d i o x i d e , thus increasing the
c o n c e n t r a t i o n o f toxins in the b l o o d .
M u c u s in the b r o n c h i c a n b e d i s l o d g e d by c o u g h i n g , b u t
o n c e it a c c u m u l a t e s in the air sacs, it b e c o m e s m o r e firmly
l o d g e d and c a n r e m a i n there for years. T h e n , if air p o l l u t a n t s
o r cigarette s m o k e enter the lungs, their heavier c o m p o n e n t s
are attracted to a n d r e m a i n in this sticky e n v i r o n m e n t . O v e r
time, these irritants c a n c o m b i n e with dietary excess to p r o -
m o t e the d e v e l o p m e n t o f cancer. However, u n d e r l y i n g the
process o f carcinogenesis is the c h r o n i c a c c u m u l a t i o n o f fat
and m u c u s in the alveoli a n d capillaries that s u r r o u n d t h e m .
L u n g c a n c e r is o n e o f the l e a d i n g killers in the U n i t e d States
today. A b o u t 1 5 7 , 0 0 0 new cases o f l u n g c a n c e r are d i a g n o s e d
in this c o u n t r y e a c h year.
Breasts
T h e a c c u m u l a t i o n o f m u c u s a n d fat in the breasts often

causes h a r d e n i n g and thickening o f the breast tissue. In m a n y
cases, it leads to fibrocystic disease. Excess usually a c c u m u -
lates here in the f o r m o f m u c u s a n d deposits o f fatty a c i d ,
b o t h o f w h i c h take the f o r m o f a thick, heavy l i q u i d . T h e s e
deposits h a r d e n into cysts w h e n cheese, poultry, a n d o t h e r
hard animal fats are eaten excessively. In the presence o f these
f o o d s , the deposits m a y consolidate and p r o m o t e the develop-

m e n t o f h a r d breast tumors. F o o d s like ice c r e a m , m i l k , c h o c -
olate, a n d sugar cause the deposits to assume a softer, m o r e
l i q u i d f o r m (less c o n s o l i d a t i o n ) . W h e n eaten excessively, they
p r o m o t e the d e v e l o p m e n t o f soft breast tumors. Breast c a n c e r
currently affects o n e in ten A m e r i c a n w o m e n , and is increas-
i n g in i n c i d e n c e . A b o u t 150,000 new cases o f breast c a n c e r
are d i a g n o s e d e a c h year in the United States. Figure 3.2 shows
the relationship between dietary fat a n d c a n c e r w o r l d w i d e .
In the Cancer Prevention Diet we cite n u m e r o u s studies
that have shown a positive correlation between the c o n s u m p -
tion o f a n i m a l fat a n d the i n c i d e n c e o f breast cancer. (Obesity
a n d c o n s u m p t i o n o f refined sugar have also b e e n linked to
this disease.) Several newer studies have appeared since the
Cancer Prevention Diet was p u b l i s h e d in 1983. A report in
the February 15, 1989, issue o f the Journal of the National
Cancer Institute d e s c r i b e d a study o n diet and breast cancer
c o n d u c t e d in Vercelli, a province in northwestern Italy T h e
Vercelli study c o n f i r m e d the link between fats a n d / o r calories
Age adjusted death

rate)100,000 POP. • Netherlands
• U.K.
female r- , ©Denmark
Canada. ' N e w Zealand
Ireland •Switzerland
U.S.
20 - Belgium'
• Australia
Sweden*.Germany
Austria. .Norway
• Italy 'France
15 • Czech
• •Finland
"Portugal Hungary
Hong Kong »Poland

10
Chile , _
. .Bulgaria "Spain
Venezuela .-• •Romania "Greece
Panama Yugoslavia
• Columbia * Puerto Rico
Philippines • Taiwan* Mexico
Japan i
• Sri Lanka
Thailand. . El Salvador
_1_
20 40 60 80 100 120 140 160

Total dietary fat intake (grams per day)
Figure 3.2 Relationship Between Breast Cancer and Dietary

Fat Intake
and breast cancer, a n d i m p l i c a t e d saturated fats a n d a n i m a l

proteins as the m o s t p o t e n t risk factors.
In this study, P a o l o T o n i o l o , an e p i d e m i o l o g i s t at N e w York
University M e d i c a l Center, c o m p a r e d the diets o f 2 5 0 w o m e n
with breast c a n c e r with those o f 4 9 9 healthy w o m e n o f the
same age. C a r b o h y d r a t e c o n s u m p t i o n b e t w e e n the two g r o u p s
was f o u n d to b e generally the same, while a h i g h e r p r o t e i n
and fat intake was n o t e d in the breast c a n c e r g r o u p , d u e pri-
marily to a higher intake o f m e a t a n d dairy p r o d u c t s . A re-
port o n the study in Science News n o t e d , " . . . the biggest dif-
ference b e t w e e n the two g r o u p s was that w o m e n with breast
c a n c e r tended to c o n s u m e c o n s i d e r a b l y m o r e m i l k , h i g h - f a t
cheese, and butter."
C o m m e n t i n g o n the breast c a n c e r a n d diet c o n n e c t i o n ,
M a u r e e n H e n d e r s o n , an e p i d e m i o l o g i s t at the Fred H u t c h e n -
son C a n c e r Research Center in Seattle, told Time (January
1991), " I ' m sure o f it. T h e results are t o o consistent to believe
that the association is i n d i r e c t . " J a p a n has traditionally h a d a
low rate o f breast cancer. However, this is n o w c h a n g i n g — t h e
rate o f breast c a n c e r in J a p a n increased 58 p e r c e n t b e t w e e n
1975 and 1985. Dr. Akira E b o s h i d a o f the Ministry o f H e a l t h
a n d Welfare in J a p a n attributes the increase to recent c h a n g e s
in the Japanese diet. H e stated in Time, " T h e largest factor
b e h i n d the sharp rise is the Westernization o f e a t i n g habits.
W e are eating m o r e a n i m a l fat a n d less fiber."
Reproductive Organs
T h e prostate g l a n d is a c o m m o n site for the a c c u m u l a t i o n o f

m u c u s a n d fat. O f t e n , the first stages o f t r o u b l e in the pros-
tate are m i c r o s c o p i c n o d u l e s , k n o w n as prostatic c o n c r e t i o n s ,
that a p p e a r in the alkaline fluid secreted by the g l a n d . If
plenty o f hard fats are c o n s u m e d , especially the kinds in
m e a t , eggs, cheese, a n d poultry, the c o n c r e t i o n s m a y h a r d e n
a n d calcify. Prostatic c o n c r e t i o n s often a c c u m u l a t e as cysts in
the tissue o f the g l a n d .
As additional fats a c c u m u l a t e , the prostate begins to e n -
large. B e n i g n prostatic e n l a r g e m e n t has b e c o m e nearly u n i -
versal a m o n g m o d e r n m e n : it is estimated that 10 p e r c e n t e x -
perience it by the age o f 40 a n d practically 100 p e r c e n t by the
a g e o f 6 0 . T h e e n d result o f this process o f a c c u m u l a t i o n is

o f t e n prostate cancer, a c o n d i t i o n that currently affects a b o u t
1 0 6 , 0 0 0 m e n p e r year in the U n i t e d States.
T h e f e m a l e r e p r o d u c t i v e o r g a n s are also a c o m m o n site for
the b u i l d u p o f fat a n d m u c u s . Fibroids, o r fleshy growths in
the uterus, are c o m m o n today a n d result f r o m the a c c u m u l a -
tion o f fats in the m u s c l e o f the uterus. Fibroids often b e g i n as
small seedlings. W h e t h e r o r n o t they enlarge d e p e n d s o n the
quality a n d v o l u m e o f fat a n d o t h e r forms o f excess eaten by
the w o m a n . Frequently, they c o n t i n u e g r o w i n g as the result o f
an i m p r o p e r diet. Fibroids m a y g r o w to b e c o m e quite large,
even to the size o f a f o o t b a l l , a n d m a y b e g i n to cause p a i n as
a result o f pressing o n o t h e r organs.
In the extreme, these a c c u m u l a t i o n s c a n p r o m o t e the cell
c h a n g e s that l e a d to cancer. T h e r e are an estimated 4 6 , 5 0 0
new cases o f uterine c a n c e r e a c h year in the United States.
A p p r o x i m a t e l y 3 3 , 0 0 0 o f these cancers are f o u n d in the b o d y
o f the uterus (most often in the e n d o m e t r i u m , o r lining o f the
uterus); a b o u t 13,500 cases are cervical cancer.
T h e process w h e r e b y ovarian cysts a n d tumors develop is
similar to that in w h i c h fibroids are created. T h e r e are dozens
o f varieties o f ovarian growths, a n d e a c h is the result o f a spe-
cific excess in the woman's diet. Ovarian cancer, the e n d
result o f the a c c u m u l a t i o n o f excess in the ovaries, especially
o f the h a r d fats in eggs, cheese, poultry, a n d m e a t , annually
affects a b o u t 2 0 , 5 0 0 w o m e n in the United States.
Excess fat a n d m u c u s in the female reproductive tract is
frequently e x p e l l e d t h r o u g h the vagina, p r o d u c i n g a variety
o f vaginal discharges. T h e localization o f excess in this region
disturbs the n o r m a l acidity o f the vagina, providing a m e -
d i u m for the g r o w t h o f various organisms that p r o m o t e
infection.
A m o n g natural h o m e remedies, a sea salt h i p b a t h and
b a n c h a tea d o u c h e c a n h e l p r e d u c e the b u i l d u p o f fat a n d
m u c u s in the f e m a l e reproductive tract. To prepare this tradi-
tional remedy, p l a c e a large, d o u b l e h a n d f u l o f sea salt in hot
b a t h water. Fill the t u b with e n o u g h water to cover your n a -
vel, a n d sit in the h o t b a t h water for a b o u t ten minutes. Cover
y o u r u p p e r b o d y with a dry towel to keep f r o m b e c o m i n g
c h i l l e d . A f t e r soaking your lower b o d y for ten minutes, pre-
pare a special d o u c h i n g solution with w a r m b a n c h a tea, a
three-finger p i n c h o f sea salt, a n d the j u i c e f r o m h a l f a

l e m o n . Use the solution i m m e d i a t e l y after the h i p b a t h . T h i s
traditional r e m e d y is especially effective w h e n d o n e twice a
week for a b o u t a m o n t h , d u r i n g w h i c h t i m e it is i m p o r t a n t to
avoid extremes and to eat a c l e a n , naturally b a l a n c e d d i e t .
Kidneys a n d Bladder
Deposits o f m u c u s a n d fat also a c c u m u l a t e in the kidneys,

c l o g g i n g the m i n u t e tubules, o r n e p h r o n s , that filter the
b l o o d . T h e b u i l d u p o f fats in these tissues accelerates the f o r -
m a t i o n o f insoluble waste — s u c h as kidney stones — a n d the
gradual loss o f nephrons. A healthy y o u n g person has a b o u t a
million n e p h r o n s , b u t after age thirty, the n u m b e r starts to
d e c l i n e . As a person ages, the n u m b e r m a y d e c l i n e by as
m u c h as a third. T h e c o n s u m p t i o n o f saturated fat a n d c h o -
lesterol causes a g r a d u a l thickening a n d stiffening o f the ar-
teries that supply the kidneys with b l o o d . T h i s c a n lead to
constriction o f the capillaries that are interwoven with the
nephrons, a n d t h r o u g h w h i c h waste p r o d u c t s are d i s c h a r g e d
f r o m the b l o o d . T h e s e degenerative c h a n g e s interfere with
the filtration o f the b l o o d a n d c o n t r i b u t e to the b u i l d u p o f
toxins in the b l o o d s t r e a m .
T h e a c c u m u l a t i o n o f fat a n d m u c u s in the b l a d d e r often
leads to frequent b l a d d e r infections a n d to the f o r m a t i o n o f
b l a d d e r stones. In e x t r e m e cases, these a c c u m u l a t i o n s p r o -
m o t e cell c h a n g e s a n d cancer. T h e r e are currently 4 9 , 0 0 0 new
cases o f b l a d d e r c a n c e r p e r year in the U n i t e d States. C a n c e r
o f the b l a d d e r is the fifth most c o m m o n c a n c e r a m o n g A m e r -
i c a n m e n a n d the n i n t h m o s t c o m m o n c a n c e r a m o n g
women.
FURTHER DETERIORATION
In m a n y cases, the p r e c e d i n g regions c a n n o l o n g e r a b s o r b ex-

cess, a n d deposits o f fat a n d m u c u s start to f o r m in o t h e r in-
ternal organs. O n e e x a m p l e is the a c c u m u l a t i o n o f cholesterol
and saturated fat in the arteries a n d b l o o d vessels that supply
Monitoring Internal
Accumulations
Accumulations of fat and mucus can be monitored by observing
markings and discolorations in the whites of the eyes. The fol-
lowing figure shows several of these correlations:
Figure 3.3 Markings and Discolorations in the

Whites of the Eyes.
A. Tiny dark spots in the top of the white of the eye frequently
indicate the formation of calcified deposits in the sinuses.
B. Dark spots in the bottom of the white of the eye often indi-
cate the formation of kidney stones. Ovarian cysts may also be
indicated.
C. D. The accumulation of mucus and fat in the liver, gall-
bladder, spleen, and pancreas frequently appears as a blue,
green, or brownish shade, or as white patches in the middle of
the eye on either side of the iris.
E. Accumulation of fat and mucus in and around the pros-
tate is often indicated by a yellowish discoloration in the lower
part of the eyeball.
F. Fat and mucus in the female sex organs are also indicated
by the yellowish discoloration in E, above. Vaginal discharges,
ovarian cysts, fibroid tumors, and other gynecological disorders
are possibly indicated.
the heart. N a r r o w i n g o r b l o c k i n g o f these b l o o d vessels is

quite c o m m o n t o d a y d u e to the m o d e r n h i g h - f a t diet a n d is a
l e a d i n g cause o f a n g i n a pains a n d heart attack.
T h e pancreas is a n o t h e r c o m m o n site f o r the a c c u m u l a t i o n
o f fat, especially the type o f fat f o u n d in c h i c k e n , cheese, a n d
eggs. T h e s e a c c u m u l a t i o n s interfere with the secretion o f p a n -
creatic h o r m o n e s , m o s t often g l u c a g o n , o r anti-insulin. Insu-
lin a n d anti-insulin w o r k in a c o m p l e m e n t a r y w a y to regulate
the level o f glucose, o r sugar, in the b l o o d . Insulin causes the
b l o o d sugar level to g o d o w n , while anti-insulin causes it to
rise. T h e a c c u m u l a t i o n o f fats in the p a n c r e a s causes the o r -
g a n to b e c o m e h a r d a n d tight, a n d frequently leads to a d e f i -
ciency o f anti-insulin. T h e result is a c o n d i t i o n o f c h r o n i c l o w
b l o o d sugar, o r h y p o g l y c e m i a , a n d an almost c o n s t a n t crav-
ing for sugar, soft drinks, c h o c o l a t e , a l c o h o l , a n d o t h e r f o o d s
o r drinks that cause the b l o o d sugar to rapidly rise.
In the extreme, the c h r o n i c b u i l d u p o f fats in the p a n c r e a s
p r o m o t e s the d e v e l o p m e n t o f cancer. W o r l d w i d e , the rate o f
pancreatic c a n c e r is higher in countries w h e r e a large v o l u m e
o f animal fats' is c o n s u m e d . T h e d e a t h rate f o r p a n c r e a t i c
c a n c e r has also b e e n rising in the U n i t e d States, increasing 24
percent a m o n g m e n a n d 32 p e r c e n t a m o n g w o m e n f r o m
1 9 5 0 - 1 9 8 5 . Currently, a b o u t 2 8 , 1 0 0 n e w cases are d i a g n o s e d
e a c h year in the United States.
Fat a n d m u c u s also a c c u m u l a t e in the liver a n d g a l l b l a d -
der, creating the b a c k g r o u n d for c o n d i t i o n s s u c h as hepatitis
and gallstones. T h e y also a c c u m u l a t e in a n d a r o u n d the
bones, muscles, a n d l y m p h a t i c system, as well as in the b r a i n .
In e a c h o f these areas, the a c c u m u l a t i o n o f fats a n d o t h e r
toxic substances c a n p r o m o t e the d e v e l o p m e n t o f c a n c e r . A
critical stage in this process is r e a c h e d w h e n the internal o r -
gans c o n t a i n deposits o f m u c u s a n d fat, a n d w h e n d i s c h a r g e
t h r o u g h the kidneys, intestines, lungs, a n d skin is severely
h a m p e r e d by these deposits. T h i s c o n d i t i o n p r o d u c e s toxicity
in the b l o o d a n d p r o m o t e s the d e v e l o p m e n t o f cancer.
As l o n g as a person continues eating saturated fats, refined
sugar, excess protein, c h e m i c a l additives, a n d o t h e r p o t e n t i a l
c a n c e r - p r o m o t i n g substances, the b o d y will c o n t i n u e to d e -
posit toxins in the area o f the tumor. N o t only d o m a n y o f
these substances feed the tumor, they also inhibit the i m m u n e
system's ability to neutralize a n d discharge c a n c e r cells a n d
o t h e r toxins. W h e n the original site o f the t u m o r can n o

l o n g e r a b s o r b excess, the b o d y begins depositing toxins in an-
o t h e r l o c a t i o n , a n d as a result, the c a n c e r spreads. Unless
there is a c h a n g e in eating habits, the disease will c o n t i n u -
ously g r o w a n d spread as a matter o f course.
W h e n c a n c e r develops, a greenish c o l o r will often appear
o n the skin. T h i s c o l o r reflects the process o f cell deteriora-
tion that is o c c u r r i n g inside the body. R e d is the c o l o r o f the
a n i m a l k i n g d o m , a n d is apparent in the c o l o r o f the b l o o d .
Vegetables a n d o t h e r forms o f plant life are based o n green
c h l o r o p h y l l . Eating represents the process whereby we trans-
f o r m green vegetable life into red b l o o d . C a n c e r represents a
reverse process in w h i c h b o d y cells b e g i n c h a n g i n g b a c k to a
m o r e primitive f o r m . T h i s process frequently manifests as a
greenish shade a p p e a r i n g o n the surface o f the body. Samples
o f this m a y b e seen in Figure 3.4.
D i s c o l o r a t i o n usually appears along the meridians, or path-
ways o f energy that r u n near the surface o f the body. T h e s e
invisible channels c o n d u c t e l e c t r o m a g n e t i c energy to and
f r o m the body's organs a n d functions. Breast cancer, for ex-
a m p l e , often appears as a thin green line that begins at the
wrist a n d extends u p the center o f the inner f o r e a r m . T h i s
d i s c o l o r a t i o n c o r r e s p o n d s to the heart governor meridian and
mirrors the c o n d i t i o n o f the u p p e r chest. In the cas^ o f c o l o n
cancer, a greenish c o l o r often appears o n the region of the
large intestine m e r i d i a n l o c a t e d o n the outside o f either h a n d
in the i n d e n t e d area between the t h u m b a n d forefinger. A d d i -
tional correlations are presented in Table 3 . 1 .
A greenish discoloration m a y also a p p e a r before a t u m o r
has started to develop, and indicates that a precancerous c o n -
d i t i o n is d e v e l o p i n g in the c o r r e s p o n d i n g o r g a n . W h e n s o m e -
o n e with a p r e c a n c e r o u s discoloration begins to eat a natu-
rally b a l a n c e d diet, this greenish shade often disappears, an
i n d i c a t i o n that the p r e c a n c e r o u s c o n d i t i o n has b e e n
reversed.
As we c a n see, s y m p t o m s such as vaginal discharges, breast
a n d ovarian cysts, skin diseases, dry skin, h y p o g l y c e m i a , and
fibroids are actually p r e c a n c e r o u s conditions. However, this
process n e e d hot reach its c o n c l u s i o n in cancer. T h e progres-
sive d e v e l o p m e n t o f c a n c e r c a n b e halted and reversed
t h r o u g h a c h a n g e in diet a n d lifestyle, while m a n y o f the
Figure 3.4 Correlation Between Greenish Discolorations and Cancer

Table 3.1 Correlations Between Discolorations and Cancer Sites
Cancer Type Region Where Greenish Shade Might Appear
Small Intestine Outside of the little finger.

Lung Either or both cheeks.
Stomach Along the outside front of either leg, especially
below the knee.
Bladder/ Uterine Around either ankle on the outside of the leg.
Liver Around the top of the foot in the central area.
s y m p t o m s o f a c c u m u l a t i o n and discharge c a n b e relieved by

the use o f m a c r o b i o t i c h o m e health care remedies such as
those presented in the Macrobiotic Cancer Prevention Cook-
book. M a n a g i n g o u r c o n d i t i o n t h r o u g h diet a n d n o n - t o x i c ,
natural m e t h o d s o f h o m e c a r e is the essence o f the m a c -
robiotic approach.
In the c h a p t e r that follows, we take a closer l o o k at h o w the
m a c r o b i o t i c diet is in a c c o r d with the latest thinking a b o u t
preventive nutrition, especially with the r e c o m m e n d a t i o n s for
r e d u c i n g c a n c e r risk m a d e by l e a d i n g p u b l i c health agencies.
A r o u n d the w o r l d , a consensus is b u i l d i n g that diet is a pri-
m a r y factor i n f l u e n c i n g whether or n o t we are able to remain
cancer-free.
4
Macrobiotics and
Preventive Nutrition
In general, the m a c r o b i o t i c diet is a healthful way o f

eating.
A m e r i c a n Medical Association
Family Medical Guide
T h e typical m o d e r n diet overemphasizes the intake o f fat

( a n d , to a certain extent, p r o t e i n ) , c o m p r o m i s i n g the intake
o f c o m p l e x carbohydrates and fiber. By o n e estimate, this d i e -
tary pattern m e a n s that 42 p e r c e n t o f o u r c a l o r i c intake is
c o n s u m e d as fat. C a r b o h y d r a t e s a c c o u n t for 46 p e r c e n t — a l -
most half o f this is sugar —with the b a l a n c e c o n s u m e d as re-
fined flour a n d cereal p r o d u c t s , a n d c a n n e d o r frozen fruits
a n d vegetables. Lastly, the source o f almost two-thirds o f the
protein intake o n this diet is a n i m a l .
T h i s diet is not based o n s o u n d principles o f nutritional sci-
ence, nor is it based u p o n the c o e v o l u t i o n a n d b i o l o g i c a l c o -
d e p e n d e n c e o f the plant a n d a n i m a l k i n g d o m s . Rather, it is a
p r o d u c t o f e c o n o m i c forces over the past t w o o r three
centuries.
M o r e than at any o t h e r time in history, the health costs for
persons c o n s u m i n g this diet are a s t r o n o m i c a l . W o r l d w i d e ,
these costs c a n currently b e m e a s u r e d in billions o f dollars
65
a n d h u n d r e d s o f thousands o f lives every year. Obesity, heart

disease, cancer, diabetes, hypertension, a n d a m y r i a d o f other
degenerative illnesses c a n also b e attributed to this dietary
p a t t e r n , w h i c h is f o l l o w e d by the vast majority o f p e o p l e in
the U n i t e d States a n d o t h e r industrialized countries in b o t h
the East a n d West. Further, e m e r g i n g T h i r d W o r l d nations
are, unfortunately, e m b r a c i n g m o d e m dietary habits with the
recent i n t r o d u c t i o n o f fast f o o d s in Asia a n d the i m p o r t a t i o n
o f b a b y formulas a n d other highly processed foods to South
A m e r i c a n a n d A f r i c a n nations.
Suggestions for a c h a n g e o f d i r e c t i o n , as well as an outline
o f the health costs o f the dietary pattern described above, are
presented in the d o c u m e n t Dietary Goals for the United States
p u b l i s h e d in 1977 by the Select C o m m i t t e e o n Nutrition and
H u m a n N e e d s o f the United States Senate. T h e s e suggestions
have b e e n reiterated a n d s u p p o r t e d by a n u m b e r o f other
p u b l i c a t i o n s , i n c l u d i n g the N a t i o n a l A c a d e m y o f Sciences' re-
p o r t Diet, Nutrition and Cancer, p u b l i s h e d in June 1982, as
well as in reports issued by the world's leading p u b l i c health
agencies over the past ten years.
T h e s e agencies have expressed the g r o w i n g awareness o f the
preventive value o f a diet b a s e d o n w h o l e grains, beans, fresh
l o c a l vegetables, and o t h e r low-fat, high-fiber foods. T h e i r
guidelines point in the direction o f the standard m a c r o b i o t i c
diet a n d have i n c l u d e d the following:
• T h e United States Congress Senate Select C o m m i t t e e o n

N u t r i t i o n a n d H u m a n N e e d s report, Dietary Goals for
the United States ( 1 9 7 6 - 1 9 7 7 ) .
• T h e United States Surgeon General's report, Healthy
People: Health Promotion and Disease Prevention
(1979).
• Dietary guidelines issued by the A m e r i c a n Heart Associ-
a t i o n , the A m e r i c a n Diabetes Association, the A m e r i c a n
Society for Clinical N u t r i t i o n , and the United States D e -
partment of Agriculture.
• A 1981 report by a panel o f the A m e r i c a n Association
for the A d v a n c e m e n t o f Science.
• Interim dietary guidelines for preventing c a n c e r issued
by the N a t i o n a l A c a d e m y o f Sciences in the 1982 p u b l i -
c a t i o n Diet, Nutrition and Cancer.
Macrobiotics and Preventive Nutrition 67
• Dietary guidelines issued by the N a t i o n a l C a n c e r Insti-

tute a n d the A m e r i c a n C a n c e r Society.
• Dietary guidelines in The Surgeon General's Report on
Nutrition and Health ( 1 9 8 8 ) .
• Dietary guidelines in the N a t i o n a l A c a d e m y o f Sciences'
report Diet and Health ( 1 9 8 9 ) .
T h e guidelines referred to as "the s t a n d a r d m a c r o b i o t i c

diet" are b a s e d , in g o o d p a r t , o n traditional e a t i n g patterns,
and it is increasingly clear that their i n t r o d u c t i o n a n t i c i p a t e d
the scientific findings r e p o r t e d in the p u b l i c a t i o n s m e n t i o n e d
a b o v e . T h e standard m a c r o b i o t i c diet may, therefore, h o l d
the greatest potential for preventing the degenerative diseases
p l a g u i n g us today.
T h e suggestions for dietary c h a n g e in Dietary Goals for the
United States a n d Diet, Nutrition and Cancer as well as in
subsequent p u b l i c a t i o n s strikingly p o i n t to the possibilities in
the standard m a c r o b i o t i c diet. T h e m a c r o b i o t i c diet c a n serve
as a practical g u i d e for c h a n g i n g the e a t i n g patterns o f
p e o p l e in the U n i t e d States a n d o t h e r i n d u s t r i a l i z e d
countries.
In l o o k i n g at these suggestions, r e m e m b e r that they are
a i m e d at p e o p l e w h o eat the standard A m e r i c a n diet. T h i s
diet is characterized by h i g h a n i m a l - f o o d a n d sugar c o n s u m p -
tion, low c o n s u m p t i o n o f cereal grains, a n d an a b u n d a n c e o f
highly processed a n d refined foods.
DIETARY GOALS F O R T H E U N I T E D STATES
In 1977, the United States Senate Select C o m m i t t e e o n N u t r i -

tion and H u m a n N e e d s issued Dietary Goals for the United
States, a l a n d m a r k report o n the nation's way o f e a t i n g , its
health, and future d i r e c t i o n . A l s o k n o w n as the " M c G o v e r n
R e p o r t " after its c h a i r m a n , G e o r g e M c G o v e r n , Dietary Goals
concluded:
D u r i n g this century, the c o m p o s i t i o n o f the average diet

in the United States has c h a n g e d radically. C o m p l e x c a r -
b o h y d r a t e s — f r u i t , vegetables, a n d g r a i n p r o d u c t s —
w h i c h were the mainstay o f the diet, n o w play a m i n o r i t y
role. A t the same time, fat a n d sugar c o n s u m p t i o n have
risen to the p o i n t where these two dietary elements alone

n o w c o m p r i s e at least 60 p e r c e n t o f the total calorie in-
take, u p f r o m 50 p e r c e n t in the early 1900s.
In the view o f d o c t o r s a n d nutritionists consulted by
the Select C o m m i t t e e , these a n d other changes in the
diet a m o u n t to a wave o f m a l n u t r i t i o n — b o t h over- and
u n d e r - c o n s u m p t i o n —that m a y b e as p r o f o u n d l y d a m a g -
i n g to the Nation's health as the widespread contagious
diseases o f the early p a r t o f this century. T h e o v e r - c o n -
s u m p t i o n o f fat, generally, a n d saturated fat in p a r t i c u -
lar, as well as cholesterol, sugar, salt, a n d alcohol have
b e e n related to six o f the l e a d i n g causes o f d e a t h : Heart
disease, cancer, cerebrovascular diseases, diabetes, arteri-
osclerosis, a n d cirrhosis o f the liver.
Dietary Goals went o n to list seven suggestions, essentially

advising increased c o n s u m p t i o n o f c o m p l e x carbohydrates
a n d fiber, a l o n g with decreased c o n s u m p t i o n o f sugar, fats,
a n d salt:
1. Increase c o n s u m p t i o n o f fruits a n d vegetables and whole

grains.
2. Decrease c o n s u m p t i o n o f refined and other processed
sugars a n d f o o d s high in such sugars.
3. Decrease c o n s u m p t i o n o f f o o d s high in total fat; in par-
ticular, replace saturated fats, whether o b t a i n e d f r o m an-
imal or vegetable sources, with polyunsaturated fats.
4. Decrease c o n s u m p t i o n o f animal fat, and c h o o s e meats,
poultry, a n d fish that will r e d u c e saturated fat intake.
5. E x c e p t for y o u n g c h i l d r e n , substitute low-fat and non-fat
m i l k for w h o l e milk, a n d low-fat dairy p r o d u c t s for high-
fat dairy p r o d u c t s .
6. Decrease c o n s u m p t i o n o f butterfat, eggs, a n d other high
cholesterol foods.
7. Decrease c o n s u m p t i o n o f salt and f o o d s high in salt.
T h e standard m a c r o b i o t i c diet e m b o d i e s practically every

o n e o f these points. Since the standard m a c r o b i o t i c diet is
centered a r o u n d w h o l e cereal grains and vegetables, the first
suggestion is satisfied. Secondly, there is virtually n o c o n -
s u m p t i o n o f refined o r processed sugars in the m a c r o b i o t i c
diet. "Sugars" c o m e instead f r o m the c o n s u m p t i o n o f vegeta-
bles, fruit, a n d the o c c a s i o n a l use o f c o n c e n t r a t e d syrups

m a d e f r o m w h o l e grains.
Foods that are h i g h in fat i n c l u d e a n i m a l f o o d s such as
beef, dairy f o o d , a n d p o r k , n o n e o f w h i c h is c u s t o m a r i l y
eaten o n the m a c r o b i o t i c diet, thereby satisfying suggestion
n u m b e r three. T h e p r i m a r y sources o f fat in the s t a n d a r d
m a c r o b i o t i c diet are w h o l e grains a n d b e a n s , a n d v e g e t a b l e
oils such as sesame a n d c o r n used in sauteing. T h e s e fat
sources are p r e d o m i n a t e l y polyunsaturated, a n d their n o r m a l
use results in considerably lower c o n s u m p t i o n o f saturated fat
than f o u n d in a typical A m e r i c a n d i e t .
W h e n a n i m a l f o o d is c o n s u m e d o n the m a c r o b i o t i c d i e t ,
the preferred f o r m is fish, w h i c h generally c o n t a i n s less fat,
especially saturated fat, than o t h e r a n i m a l f o o d s (suggestion
n u m b e r f o u r ) . T h e standard m a c r o b i o t i c diet generally has
little animal f o o d — t h e sole s o u r c e o f dietary cholesterol — a n d
is, consequently, very low in cholesterol, i m p l e m e n t i n g sug-
gestion n u m b e r six.
GUIDELINES IN DIET, N U T R I T I O N , A N D CANCER
In 1982 the N a t i o n a l A c a d e m y o f Sciences issued Diet, Nutri-

tion and Cancer, a 4 7 2 - p a g e report to the N a t i o n a l C a n c e r
Institute, in w h i c h the m o d e r n diet was associated with a m a -
jority o f c o m m o n cancers, especially m a l i g n a n c i e s o f the
s t o m a c h , c o l o n , breast, e n d o m e t r i u m , a n d l u n g . T h e p a n e l
reviewed h u n d r e d s o f current m e d i c a l studies associating
l o n g - t e r m eating patterns with the i n c i d e n c e o f cancer, a n d
estimated that diet is responsible for 30 to 4 0 p e r c e n t o f c a n -
cers in m e n a n d 60 percent o f cancers in w o m e n . T h e follow-
ing are a few excerpts f r o m the A c a d e m y ' s p u b l i c a t i o n :
• "Just as it was o n c e difficult for investigators to r e c o g n i z e

that a s y m p t o m c o m p l e x c o u l d b e c a u s e d by the l a c k o f a
nutrient, so until recently has it b e e n difficult for scien-
tists to recognize that certain p a t h o l o g i c a l c o n d i t i o n s
m i g h t result f r o m an a b u n d a n t a n d apparently n o r m a l
diet. . . ."
• " T e c h n o l o g i c a l advances in recent years have led to
changes in the m e t h o d s o f f o o d processing, a greater as-
s o r t m e n t o f f o o d p r o d u c t s , a n d , as a result, changes in
the c o n s u m p t i o n patterns o f the U.S. p o p u l a t i o n . T h e
i m p a c t o f these m o d i f i c a t i o n s o n h u m a n health, espe-
cially the potential adverse effects o f f o o d additives a n d
c o n t a m i n a n t s , has d r a w n c o n s i d e r a b l e attention f r o m
the news m e d i a a n d the p u b l i c . A d v a n c e s in t e c h n o l o g y
have resulted in increased use o f industrial c h e m i c a l s ,
thereby increasing the potential for c h e m i c a l c o n t a m i n a -
tion o f d r i n k i n g water a n d f o o d supplies. T h e use o f p r o - ,
cessed f o o d s , a n d , consequently, o f additives, has also in-
creased substantially d u r i n g the past four d e c a d e s . . . .
M o r e t h a n 55 p e r c e n t o f the f o o d c o n s u m e d in the
U n i t e d States t o d a y has b e e n processed to s o m e degree
b e f o r e distribution to the c o n s u m e r . . . "
• " T h e r e is sufficient e v i d e n c e that h i g h fat c o n s u m p t i o n is
linked to increased i n c i d e n c e o f certain cancers (notably
breast a n d c o l o n c a n c e r ) a n d that low fat is associated
with a lower i n c i d e n c e o f these cancers. T h e c o m m i t t e e
r e c o m m e n d s that the c o n s u m p t i o n o f b o t h saturated a n d
unsaturated fats b e r e d u c e d in the average U.S. diet. A n
a p p r o p r i a t e a n d practical target is to r e d u c e the intake
o f fat f r o m its present level ( a p p r o x i m a t e l y 4 0 percent) to
30 p e r c e n t o f total calories in the diet. T h e scientific
d a t a d o n o t p r o v i d e a strong basis for establishing fat in-
take at precisely 30 percent o f total calories. I n d e e d , the
d a t a c o u l d b e used to justify an even greater r e d u c t i o n . "
• " T h e c o m m i t t e e emphasizes the i m p o r t a n c e o f i n c l u d i n g
fruits, vegetables, a n d w h o l e grain cereal p r o d u c t s in the
daily diet. In e p i d e m i o l o g i c a l studies, frequent c o n s u m p -
tion o f these f o o d s has b e e n inversely correlated with the
i n c i d e n c e o f various c a n c e r s . "
T h e s e a n d o t h e r r e c o m m e n d a t i o n s in Diet, Nutrition and

Cancer p o i n t in the general d i r e c t i o n o f the standard m a c -
r o b i o t i c diet. A brief s u m m a r y o f the Interim Dietary G u i d e -
lines set forth in this p u b l i c a t i o n , "consistent with g o o d nutri-
tion a n d likely to r e d u c e the risk o f c a n c e r , " follows:
• T h e c o n s u m p t i o n o f b o t h saturated a n d unsaturated fats

s h o u l d b e r e d u c e d in the average A m e r i c a n diet.
• It is i m p o r t a n t to i n c l u d e fruits, vegetables, a n d w h o l e
grains in the daily diet. Various c o m p o n e n t s o f these

f o o d s , i n c l u d i n g s o m e vitamins a n d o t h e r substances,
have b e e n s h o w n to b e o f potential benefit in the preven-
tion o f cancer. However, the i m p o r t a n c e o f these c o m p o -
nents does n o t justify the use o f s u p p l e m e n t s to increase
their intake. Because o f the u n k n o w n a n d potentially
toxic effects o f s u p p l e m e n t s , this r e c o m m e n d a t i o n a p -
plies to f o o d s as sources o f nutrients — n o t to dietary s u p -
plements o f individual nutrients.
• T h e c o n s u m p t i o n o f salt-cured, salt-pickled, o r s m o k e d
foods s h o u l d b e m i n i m i z e d .
• A l c o h o l i c beverages s h o u l d b e c o n s u m e d in m o d e r a t i o n ,
if they are c o n s u m e d at all.
A g a i n , the centerpiece o f these four guidelines, in terms o f

their practical daily a p p l i c a t i o n , is the i m p o r t a n c e o f i n c l u d -
ing whole grains, vegetables, a n d fruits in the diet, a l o n g with
decreasing fat intake. A d o p t i o n o f this dietary pattern results
in increased c o n s u m p t i o n o f fiber, vitamins A , C, a n d E, a n d
other dietary c o m p o n e n t s that m a y protect against the f o r m a -
tion o f cancer. O f particular n o t e is the w a r n i n g against rely-
ing o n supplements to a d d dietary constituents that m a y h e l p
prevent cancer.
A c o m p a r i s o n o f the standard m a c r o b i o t i c diet with these
guidelines o n c e again highlights the u n c a n n y d e g r e e o f agree-
m e n t between the two. T h e emphases o n w h o l e grains a n d
vegetables, a n d o n decreasing fat intake c a n b e seen as g u i d -
ing principles for the prevention o f c a n c e r a n d o t h e r d e g e n e r -
ative diseases.
T h e s e r e c o m m e n d a t i o n s were repeated in M a r c h 1989
w h e n the N a t i o n a l Research C o u n c i l ( N R C ) , the w o r k i n g a r m
o f the National A c a d e m y o f Sciences, issued a subsequent re-
port entitled Diet and Health. T h e 1989 report p r o p o s e d
b r o a d changes in the m o d e r n diet in o r d e r to r e d u c e the risk
o f heart disease and cancer. A special C o m m i t t e e o n Diet a n d
Health was established within the N R C to review the e v i d e n c e
linking diet with disease and to m a k e dietary r e c o m m e n d a -
tions a i m e d at prevention. T h e C o m m i t t e e spent three years
e x a m i n i n g nearly 6,000 studies a n d issued a 1 , 4 0 0 - p a g e re-
port that r e c o m m e n d e d increasing the intake o f w h o l e grains
and other f o o d s high in c o m p l e x c a r b o h y d r a t e s a n d fiber.
T h e C o m m i t t e e r e c o m m e n d e d that A m e r i c a n s approximately
d o u b l e their intake o f these foods. T h e N R C also stated that
r e d u c i n g the a m o u n t o f fat in the diet to b e l o w 30 percent o f
calories c o u l d lower the risk o f heart disease by 20 percent.
Increasing the intake o f orange-yellow a n d leafy green vegeta-
bles h i g h in b e t a - c a r o t e n e c o u l d lower the risk o f c a n c e r o f
the c o l o n , l u n g , a n d s t o m a c h .
A M E R I C A N CANCER SOCIETY DIETARY

GUIDELINES
In 1984, the A m e r i c a n C a n c e r Society ( A C S ) issued dietary

guidelines for the first time in respect to the cause and pre-
vention o f cancer. Like the p r e c e d i n g r e c o m m e n d a t i o n s , these
guidelines p o i n t in the direction o f the standard m a c r o b i o t i c
d i e t . In the ACS p u b l i c a t i o n , Nutrition and Cancer: Cause
and Prevention, we r e a d :
T h e r e is n o w g o o d reason to suspect that dietary habits

c o n t r i b u t e to h u m a n cancer, b u t it is i m p o r t a n t to un-
derstand that the interpretation o f b o t h h u m a n p o p u -
l a t i o n ( e p i d e m i o l o g i c ) a n d l a b o r a t o r y d a t a is very
c o m p l e x , a n d as yet d o e s n o t allow c l e a r - c u t c o n -
clusions. . . . F o o d s m a y have constituents that cause or
p r o m o t e c a n c e r o n the o n e h a n d or protect against it o n
the other. N o c o n c r e t e dietary advice c a n b e given that
will guarantee prevention o f any specific h u m a n cancer.
T h e A m e r i c a n C a n c e r Society nonetheless believes that
there is sufficient inferential i n f o r m a t i o n to m a k e a series
o f interim r e c o m m e n d a t i o n s a b o u t nutrition that, in the
j u d g m e n t o f experts, are likely to provide s o m e measure
o f r e d u c i n g c a n c e r risk.
T h e ACS dietary r e c o m m e n d a t i o n s , as presented in this

p u b l i c a t i o n , are:
• A v o i d obesity.
• Cut d o w n o n total fat intake.
• Eat m o r e high-fiber foods, such as w h o l e grain cereals,
fruits, a n d vegetables.
• I n c l u d e f o o d s rich in vitamins A a n d C in the daily diet.
• I n c l u d e cruciferous vegetables, such as c a b b a g e , b r o c -
c o l i , Brussels sprouts, k o h l r a b i , a n d cauliflower in the

diet.
• Be m o d e r a t e in c o n s u m p t i o n o f a l c o h o l i c beverages.
• Be m o d e r a t e in c o n s u m p t i o n o f salt-cured, s m o k e d , a n d
nitrite-cured f o o d s .
In the 1990 e d i t i o n o f Cancer Facts and Figures, p u b l i s h e d

by the ACS, the section o n c a n c e r prevention lists diet as a key
c o m p o n e n t o f " p r i m a r y p r e v e n t i o n . " Diet m o d i f i c a t i o n is o n e
o f the "steps that m i g h t b e taken to avoid those factors that
m i g h t lead to the d e v e l o p m e n t o f c a n c e r . " T h e section o n n u -
trition states:
Risk for c o l o n , breast, a n d uterine c a n c e r s increases in

obese p e o p l e . H i g h - f a t diets m a y c o n t r i b u t e to the devel-
o p m e n t o f cancers o f the breast, c o l o n , a n d prostate.
H i g h - f i b e r f o o d s m a y h e l p r e d u c e risk o f c o l o n cancer. A
varied diet c o n t a i n i n g plenty o f vegetables a n d fruits rich
in vitamins A a n d C m a y r e d u c e risk for a w i d e r a n g e o f
cancers. Salt-cured, s m o k e d , a n d nitrite-cured f o o d s
have b e e n linked to e s o p h a g e a l a n d s t o m a c h cancer. T h e
heavy use o f a l c o h o l , especially w h e n a c c o m p a n i e d by
cigarette s m o k i n g or c h e w i n g t o b a c c o , increases risk o f
cancers o f the m o u t h , larynx, throat, e s o p h a g u s , a n d
liver.
T h e report provides further i n f o r m a t i o n o n the d i e t - c a n c e r

c o n n e c t i o n , stating that p e o p l e w h o are 40 p e r c e n t o r m o r e
overweight have a higher risk o f c o l o n , breast, prostate, gall-
bladder, ovarian, and uterine cancers, a n d that diets h i g h in
whole grains, vegetables, a n d o t h e r h i g h - f i b e r f o o d s (all o f
which are featured in the standard m a c r o b i o t i c diet) m a y
help reduce the risk o f c o l o n cancer. It also states that d a r k
green a n d orange-yellow vegetables m a y h e l p lower the risk o f
cancers o f the l u n g , larynx, a n d e s o p h a g u s .
T h e c o n v e r g e n c e o f the s t a n d a r d m a c r o b i o t i c diet a n d
these preventive guidelines was p o i n t e d o u t in 1984 by the
Congressional S u b c o m m i t t e e o n H e a l t h a n d L o n g - T e r m C a r e .
T h e S u b c o m m i t t e e investigated the dietary practices o f sev-
eral groups a n d c o n c l u d e d :
T h e current m a c r o b i o t i c diet is essentially an almost

pure vegetarian diet as c o m p a r e d to the p r e d o m i n a t e l y
lacto-ovo-vegetarian diet primarily p r a c t i c e d by Seventh

D a y Adventists. T h e m a c r o b i o t i c diet appears t o b e n u -
tritionally a d e q u a t e if the m i x o f f o o d s p r o p o s e d in the
dietary r e c o m m e n d a t i o n s are followed carefully. T h e r e is
n o a p p a r e n t evidence o f any nutritional deficiencies
a m o n g c u r r e n t m a c r o b i o t i c practices. . . . T h e diet
w o u l d also b e consistent with the recently released die-
tary guidelines o f the N a t i o n a l A c a d e m y o f Sciences and
the A m e r i c a n C a n c e r Society in regard to possible r e d u c -
tion o f c a n c e r risks.
DIETARY GUIDELINES OF T H E AMERICAN

MEDICAL ASSOCIATION
T h e A m e r i c a n M e d i c a l Association ( A M A ) also lent its g e n -

eral s u p p o r t to m a c r o b i o t i c s in the 1987 e d i t i o n o f the Ameri-
can Medical Association Family Medical Guide. In a section
o n special diets, the A M A reference g u i d e states:
In the m a c r o b i o t i c diet foods fall into two m a i n groups,

k n o w n as yin a n d yang (based o n an Eastern principle of
opposites), d e p e n d i n g o n where they have been g r o w n ,
their texture, color, a n d c o m p o s i t i o n . T h e general prin-
c i p l e b e h i n d the m a c r o b i o t i c diet is that foods biologi-
cally furthest away f r o m us are better for us. Cereals
therefore f o r m the basis o f the diet a n d fish is preferred
to m e a t . A l t h o u g h fresh f o o d s free o f additives are pre-
ferred, n o f o o d is actually p r o h i b i t e d , in the belief that a
craving for any f o o d m a y reflect a g e n u i n e bodily need.
In general, the m a c r o b i o t i c diet is a healthful way of
eating.
In its o w n revised dietary guidelines, the AMA rec-

ommended:
• Eat m e a t n o m o r e than o n c e a d a y and c h o o s e fish or

poultry over red m e a t .
• B a k e o r broil f o o d rather than fry it and use polyunsatu-
rated oils rather than butter, lard, or margarine.
• Cut d o w n o n salt, M S G , and other flavorings high in
sodium.
• Eat m o r e fiber i n c l u d i n g whole grain cereals, leafy green
vegetables, a n d fruit.
PROSTATE CANCER
"I'm Not Going to Die"

My story began on a beautiful September day in 1979, perfect
for raking oak leaves. Feeling full of vim, vigor, and vitality, I had
no reason to suspect I was anything but a specimen of health—
not until my next-door neighbor told me about his prostate op-
eration and the symptoms leading up to it. For days thereafter, I
experienced his symptoms vicariously. When this happened, a
voice within me said, "Go see the doctor and have a checkup."
Invariably, my "better judgment" told me this was nonsense, for-
get it. After a month of debating with the "voice," I gave in, and
made an appointment with my internist in Muskegon, Michigan,
near where I live.
"What's the problem, Ed?" he inquired.
"Doctor, two years ago you told me my prostate was slightly
enlarged and suggested you check it once a year. That's why
I'm here."
While performing the examination, he remarked, "Ed, there's
something hard there. I suggest you have a urologist check it."
He didn't tell me he'd felt two tumors.
The urologist agreed there was "something hard there,"
didn't mention tumors, and recommended a biopsy. A week
later I was shocked to learn I had prostate cancer. A bone scan
followed. "Hot spots" showed up on my skull and pelvis. It was
the doctor's opinion that the prostate cancer was in Stage II and
the hot spots were either calcium deposits or arthritis. He recom-
mended removal of the prostate—"and you'll be rid of the can-
cer." Scared as hell, I'd have agreed to anything.
At the suggestion of one of our sons, Dick, my wife, Jeanne,
and I considered a second opinion and decided in favor of the
Mayo Clinic. A group of three doctors reviewed my medical re-
cord; next, my prostate was examined. Then came blood and
urine tests and, finally, a bone scan. My last stop was the office
of the urologist in charge of my case. He'd already received the
reports on the tests and scan. After studying the reports, he
looked up at me and said, "Ed, no operation for you."
That wasn't what I'd expected to hear, and I remained
speechless for a moment. "No? Why not?"
"Ed, unless we do a bone biopsy, we don't know for certain
it's malignant. However, we feel the odds lean heavily in that di-
rection. If we operate, and it is cancer, the cancer will metasta-
size much faster. We don't know how to cure it, but we can slow
it down either of two ways: castrate you or prescribe female hor-
mone pills. I 'guesstimate' this would give you another ten
years." Of course, I took the hormone pills.

During the next two years, the cancer remained dormant in
my prostate, skull, and pelvis, but then metastasized to my
spine, some ribs, and left thighbone.
One evening my eldest son, David, came to visit me. "Dad,
you probably wonder why I've come to visit you on a week
night. I'll be frank; I'm terribly upset these days because I har-
bor the thought you're dying. I don't want to lose you. Not now.
I'm just getting to know you." He hugged me; tears flowed down
his face onto my cheek. Then I cried, too.
After wiping my eyes, I said, "David, I'm not going to die for a
long time yet."
Wiping the tears from his eyes, he said, "Don't you think so,
Dad?"
The truth is, until that very moment I was resigned to the fact I
was dying. Those words, "We don't know how to cure it," had
me convinced. Then a strange thing happened. I suddenly be-
came obsessed with a strong desire to live. From then on I
prayed daily for the strength, the ways, and the means to over-
come the cancer.
At Bible study class one Saturday morning a friend gave me
an article from the Saturday Evening Post about a doctor who
had recovered from prostate and bone cancer by adhering to a
diet of whole grains, vegetables, sea vegetables, seeds, and
nuts. It was called macrobiotics. It seemed too incredible to be
given credence.
Nevertheless, I couldn't put it out of my mind. Over and over,
I asked myself, what's there to lose by trying it? Finally, with
Jeanne's encouragement, I decided to go for it.
At the Kushi Foundation in Brookline, Massachusetts,
Edward Esko, a senior teacher, discussed with me a diet typical
pf that which had helped the recovered doctor. He also stressed
the importance of daily exercise. Before leaving, Jeanne and I
took cooking lessons.
During the next twelve months, I adhered strictly to the diet.
My only supplements were daily exercise and prayers (others'
and my own).
Jeanne had become my faithful "watchdog." If I so much as
looked at a cut of red meat or poultry in a butcher's showcase, a
picture of a martini (dry), or that joint with the Big Arch, she
stared me down and gave me a sermon on the spot. We both
shared in the cooking and accumulated a library full of
cookbooks.
At mass, we often sing, "Great Things Happen When God
Mixes With Us." How true it is—September 12, 1983, three
years after discovering I had cancer, one year to the day on the
macrobiotic diet, doctors at the University of Chicago gave me a
clean bill of health: a bone scan, prostate biopsy, blood and
urine tests disclosed no signs of cancer cells.
Source: Ed Hanley, "The Hand on My Shoulder," One Peaceful World,

' Spring, 1990.
• Eat n o m o r e than f o u r eggs a week.

• For dessert o r a snack c h o o s e fresh fruit rather than
cookies, cakes, o r p u d d i n g s .
T H E CHINA STUDY
N e w evidence f r o m an o n g o i n g study o f diet a n d health in

China is challenging m a n y nutritional c o n c e p t s a n d o f f e r i n g
further scientific s u p p o r t for the h e a l t h - e n h a n c i n g potential
o f the standard m a c r o b i o t i c diet. It also suggests that preven-
tive guidelines like the p r e c e d i n g m a y b e t o o m o d e s t , a n d
that m o r e substantial dietary c h a n g e s m a y b e necessary to re-
d u c e the risk o f c a n c e r a n d o t h e r degenerative illnesses. T h e
study was started in 1983 by T. C o l i n C a m p b e l l , a nutritional
biochemist at Cornell University, a n d is based o n data c o l -
lected f r o m 6,500 p e o p l e in C h i n a . Preliminary findings f r o m
the study, w h i c h is the largest e p i d e m i o l o g i c a l survey o f its
kind so far, were p u b l i s h e d in June 1990 by Cornell University
Press and i n c l u d e the following discoveries:
• To lower the risk of cancer and heart disease, dietary fat

may need to be reduced to far below the 30 percent of
calories recommended by the National Academy of Sci-
ences and other leading public health agencies. D a t a
f r o m the study suggest that it m a y b e necessary to lower
fat intake to 10 to 15 percent o f calories — m o r e in the
range o f the standard m a c r o b i o t i c diet — i n o r d e r to s u b -
stantially reduce the risk o f these illnesses.
• Overconsumption of animal protein could play a role in
the development of cancer, heart disease, and diabetes.

A m o n g the p e o p l e w h o were surveyed, those w h o c o n -
s u m e d the m o s t a n i m a l protein were f o u n d to have the
highest rates o f these diseases. In general, A m e r i c a n s eat
a b o u t 30 p e r c e n t m o r e protein than the Chinese, with
a b o u t 70 p e r c e n t o f it c o m i n g f r o m animal sources.
( P e o p l e in C h i n a c o n s u m e an average o f 7 percent o f
their protein f r o m a n i m a l sources.) T h i s finding suggests
that the m a c r o b i o t i c emphasis o n eating vegetable rather
than animal protein c o u l d lower the risk o f cancer, heart
disease, a n d diabetes.
• The risk of breast and female reproductive cancers may
be increased by eating a diet high in calories, protein,
fat, and calcium during childhood. T h i s dietary pattern,
w h i c h is typical o f the m o d e r n A m e r i c a n diet, promotes
r a p i d growth in c h i l d h o o d a n d c o u l d b e a m a j o r factor
in causing m e n s t r u a t i o n to start at an earlier age.
W o m e n w h o were surveyed were f o u n d to b e g i n menstru-
ating three to six years later than A m e r i c a n w o m e n and
to have m u c h lower rates o f these types o f cancer.
• Dairy products are not necessary to prevent osteoporosis.
A s we will see in the discussion o f c a l c i u m presented
later, studies have shown that countries where little or n o
dairy f o o d is c o n s u m e d have lower rates o f osteoporosis
than d o countries where large a m o u n t s o f dairy f o o d are
eaten. A similar finding e m e r g e d f r o m the China study.
Dairy f o o d s are n o r m a l l y n o t a part o f the Chinese diet,
a n d osteoporosis was rare a m o n g the p e o p l e w h o were
surveyed. A s with p e o p l e w h o c o n s u m e a standard m a c -
r o b i o t i c diet, the p e o p l e in the survey derive most o f
their c a l c i u m f r o m vegetable sources.
T h e data also suggest that a high cholesterol level m a y pre-

dispose o n e to cancer, heart disease, and diabetes. As Dr.
C a m p b e l l stated in an interview, "So far, we've seen that
p l a s m a cholesterol is a g o o d predictor o f the kinds o f diseases
p e o p l e are g o i n g to get. T h o s e with higher cholesterol levels
are p r o n e to the diseases o f affluence — cancer, heart disease,
a n d diabetes." Cholesterol levels in C h i n a were f o u n d to range
f r o m 88 to 165 milligrams per 100 milliliters o f b l o o d , similar
to the range a m o n g p e o p l e eating a standard m a c r o b i o t i c diet,
a n d m u c h lower than average in the U n i t e d Sates. T h e re-

searchers also f o u n d that the rates o f c o l o n c a n c e r were lowest
a m o n g p e o p l e w h o h a d the lowest cholesterol levels. T h e s e
results suggest that h i g h c o n s u m p t i o n o f dairy p r o d u c t s a n d
other animal f o o d s has a m a j o r i n f l u e n c e o n h i g h e r cholesterol
levels a n d a h i g h e r i n c i d e n c e o f the a f o r e m e n t i o n e d diseases.
Evidence f r o m the study also suggests that m e a t a n d o t h e r
animal f o o d s are n o t necessary to prevent a n e m i a . T h e m a i n
sources o f iron in the Chinese diet are vegetable f o o d s , a n d
the researchers f o u n d little e v i d e n c e o f i r o n - d e f i c i e n c y a n e m i a
a m o n g those surveyed. T h e r e was n o e v i d e n c e f r o m the study
that fiber interfered with the a b s o r p t i o n o f i r o n ; in f a c t , p e r -
sons w h o ate the m o s t fiber were f o u n d to have the highest
levels o f iron in the b l o o d .
Dr. C a m p b e l l s u m m a r i z e d the p r e l i m i n a r y results o f the
study in an interview: " W e are basically a vegetarian species
and should b e eating a w i d e variety o f plant f o o d s a n d m i n i -
mizing o u r intake o f a n i m a l f o o d s . " T h e p r e l i m i n a r y results
o f this o n g o i n g diet a n d health study seem to i n d i c a t e that a
diet a l o n g the lines o f the s t a n d a r d m a c r o b i o t i c diet c a n b e o f
substantial benefit in r e d u c i n g the i n c i d e n c e o f the m a j o r d e -
generative diseases o f o u r t i m e .
A N U T R I T I O N A L OVERVIEW OF T H E
MACROBIOTIC DIET
In o r d e r to d e t e r m i n e w h e t h e r the m a c r o b i o t i c diet is nutri-

tionally a d e q u a t e a n d c a n p r o m o t e health a n d w e l l - b e i n g , it
is necessary to understand this diet, n o t o n l y as it is d e s c r i b e d
in books, b u t , m o r e importantly, as it is p r a c t i c e d . T h e stan-
dard m a c r o b i o t i c diet a p p r o x i m a t e s usual m a c r o b i o t i c e a t i n g
patterns a n d is based u p o n principles f u n d a m e n t a l to the
m a c r o b i o t i c way o f life. T h e r e f o r e , the diet c a n serve as a ref-
erence with w h i c h to evaluate nutritional a d e q u a c y .
It is i m p o r t a n t to realize that while the s t a n d a r d m a c -
robiotic diet is often d e s c r i b e d in fixed terms, it e n c o m p a s s e s
a wide range o f eating patterns, varying in o r d e r to create
b a l a n c e with one's e n v i r o n m e n t a n d physical a n d m e n t a l c o n -
ditions. T h u s , it is n o m o r e rigid t h a n any o t h e r set o f g u i d e -
lines o r standards d e s c r i b i n g an ideal o r n o r m ; in fact, since
it e m b o d i e s the principles o f c h a n g e a n d b a l a n c e , it is per-

h a p s less rigid than many.
T h e general guidelines, a c c o r d i n g to w h i c h the standard
m a c r o b i o t i c diet has b e e n d e s i g n e d , are used as a framework
within w h i c h e a c h individual c a n a p p r o a c h the m a c r o b i o t i c
way o f eating. A s a basic p l a n for h u m a n nutrition, these die-
tary guidelines are n o m o r e arbitrary o r inflexible than are
the " f o u r basic f o o d g r o u p s . " T h e guidelines follow:
• E a c h m e a l s h o u l d consist primarily o f vegetable-quality

food.
• T h e p r i n c i p a l f o o d s a r o u n d w h i c h meals are designed
s h o u l d b e w h o l e cereal grains, s u p p l e m e n t e d with leg-
umes (beans).
• Vegetables s h o u l d b e selected in h a r m o n y with the seasons
a n d the e n v i r o n m e n t , a n d , in general, should b e c o o k e d .
• Sea vegetables are another i m p o r t a n t f o o d that should
b e eaten o n a daily basis.
• Fruit a n d nuts s h o u l d also be c h o s e n with seasonal a n d
e n v i r o n m e n t a l considerations. Give preference to those
that are in season a n d are indigenous to a climate similar
to the o n e in w h i c h you live.
• Vegetable-quality oils a n d unrefined sea salt should b e
a m o n g the p r i m a r y seasonings.
• Beverages, seasonings, and condiments should be used only
if grown in a climate similar to the one in which you live.
To s u m m a r i z e the underlying principles, the emphasis o n

w h o l e cereal grains underscores the i m p o r t a n c e o f c o n s u m i n g
f o o d s that are as unrefined a n d unprocessed as possible. Also
e m p h a s i z e d is the central role o f vegetable-quality over ani-
m a l - q u a l i t y foods.
W h e n d e t e r m i n i n g the nutritional a d e q u a c y o f a diet, the
standards m o s t often used in the United States are the R e c o m -
m e n d e d Dietary Allowances ( R D A ) , published by the N a -
tional A c a d e m y o f Sciences. International standards are
b a s e d o n the r e c o m m e n d a t i o n s put forth by the F o o d and A g -
ricultural O r g a n i z a t i o n a n d the W o r l d Health Organization
( F A O / W H O ) . B o t h o f these standards will b e referred to
w h e n describing the standard m a c r o b i o t i c diet and its nutri-
tional a d e q u a c y .
W e are using the R D A a n d the F A O / W H O standards as

reference intakes even t h o u g h they have p u r p o s e l y b e e n set
high. T h e N a t i o n a l A c a d e m y o f Science's e x p l a n a t i o n that
the " R D A s h o u l d n o t b e c o n f u s e d with r e q u i r e m e n t s " a n d ,
" R D A are estimated to e x c e e d the r e q u i r e m e n t s o f m o s t i n d i -
viduals, a n d thereby ensure that the n e e d s o f nearly all are
m e t " applies equally well to the F A O / W H O standards f o r
most o f the world's p o p u l a t i o n .
In addressing the question o f the nutritional a d e q u a c y o f
the standard m a c r o b i o t i c diet, we deal with two questions:
1. H o w m u c h o f a given nutrient is r e q u i r e d ?
2. D o e s the standard m a c r o b i o t i c diet p r o v i d e at least that
amount?
Protein
It is a c o m m o n m i s c o n c e p t i o n that p r e d o m i n a n t l y vegetarian
diets are protein deficient. T h i s view arises f r o m the b e l i e f
that animal f o o d s are s y n o n y m o u s with protein in the d i e t . In
the " f o u r f o o d g r o u p s , " the " p r o t e i n g r o u p " emphasizes m e a t ,
poultry, a n d fish, a n d only b e g r u d g i n g l y a c k n o w l e d g e s p e a -
nut butter a n d beans as sources. W h i l e this idea is c o m m o n ,
it is not necessarily c o r r e c t . I n d e e d , the p e r c e p t i o n that v e g e -
tarian diets are deficient in protein ignores the fact that
A m e r i c a n s often c o n s u m e a m o u n t s o f p r o t e i n that are m o r e
than twice the R D A .
T h e R D A states that the a l l o w a n c e for p r o t e i n intake is a p -
proximately 0.8 grams o f protein p e r k i l o g r a m o f b o d y weight
per day. For an average (65 k i l o g r a m ) m a l e , this m e a n s 53
grams per day, a n d for an average (55 k i l o g r a m ) f e m a l e , this
w o u l d b e 44 grams. T h e R D A provides two safety measures:
o n e to adjust for the variations in p r o t e i n quality (relative
a m o u n t s o f the various essential a m i n o a c i d s ) , a n d the usual
increase to cover the range o f requirements e n c o u n t e r e d
a m o n g different individuals. T h u s , in terms o f the R D A , p r o -
tein quality a n d completeness — the presence o f all the essen-
tial a m i n o acids — are generally root issues for m o s t diets.
T h e F A O / W H O has established figures c o m p a r a b l e to the
R D A s for daily r e c o m m e n d e d intakes o f p r o t e i n —37 g r a m s for
an adult m a n , a n d 39 g r a m s for a n adult w o m a n . In a d d i t i o n ,
the F A O / W H O provides a n alternative standard, w h i c h is that

diets s h o u l d c o n t a i n at least 7 p e r c e n t o f calories as protein. It
is interesting to n o t e the difference b e t w e e n the R D A a n d the
F A O / W H O standards, a n d w o n d e r a b o u t the possible reasons
w h y they differ. Regardless, however, o f w h i c h standard is
used, the s t a n d a r d m a c r o b i o t i c diet is protein-sufficient. It is a
truism that virtually all diets o f " m i x e d f o o d s , " w h e t h e r vege-
tarian o r n o t , will p r o v i d e 10 to 14 p e r c e n t o f calories as p r o -
tein, e x c e e d i n g the s t a n d a r d p u t forth by F A O / W H O . T h e
p r o t e i n c o n t e n t o f typical f o o d s is listed in T a b l e 4 . 1 .
T h e absolute a m o u n t o f protein eaten by persons c o n s u m -
i n g a s t a n d a r d m a c r o b i o t i c diet d e p e n d s , o f course, u p o n the
a m o u n t o f f o o d eaten. A n analysis o f the protein intake re-
c o r d e d b y persons e a t i n g a n o r m a l m a c r o b i o t i c diet o f three
m e a l s p e r d a y d e m o n s t r a t e d that this was, i n d e e d , the case,
a n d that p r o t e i n d e f i c i e n c y was n o t a p r o b l e m . Even with a
relatively limited intake o f a r o u n d 1,600 calories p e r day, the
a m o u n t o f p r o t e i n eaten will a p p r o x i m a t e o r e x c e e d b o t h the
R D A s a n d the F A O / W H O standards. .
Vitamin C (Ascorbic Acid)
Generally speaking, fruits a n d leafy green vegetables provide

m o s t o f the v i t a m i n C in any diet. B r o c c o l i , cauliflower, a n d
watercress are s o m e o f the m a n y v i t a m i n - C - r i c h f o o d s c o m -
m o n l y i n c l u d e d in the standard m a c r o b i o t i c diet. In fact,
o n l y a relatively small p o r t i o n — h a l f a c u p o f kale or lightly
c o o k e d t u r n i p greens, for e x a m p l e — a p p r o a c h e s o r exceeds
the F A O / W H O standards ( 3 0 milligrams p e r d a y ) and the
R D A ( 6 0 m i l l i g r a m s ) for vitamin C. Clearly, the standard
m a c r o b i o t i c diet, w h i c h includes m a n y o t h e r sources o f vita-
m i n C, is n o t deficient in this nutrient. O n the contrary, the
c a l c u l a t e d intakes o f vitamin C r e c o r d e d by those w h o eat a
m a c r o b i o t i c diet generally e x c e e d the r e c o m m e n d e d allow-
ances b y 50 to 100 p e r c e n t .
Riboflavin (Vitamin B ) 2
A l m o s t 40 p e r c e n t o f the riboflavin in m o s t A m e r i c a n diets

c o m e s f r o m dairy f o o d —rarely c o n s u m e d o n a m a c r o b i o t i c
Table 4.1 Protein Content of Various Foods
Food Protein Content*
Brown rice, various types 7.4-7.5

Wheat, various 9.4-14.0
Oats 13.0
Whole Cereal Barley, various 8.2-8.9
Grains Rye, various 12.1-12.7
Millet, various 9.9-12.7
Buckwheat, various 11.0-14.5
Corn, various 8.2-8.9
Sorghum 11.0-12.7
Azuki beans 21.5

Broad beans, various 25.1-26.0
Kidney beans 20.2
Lima beans 20.4
Beans and Bean Mung beans 23.0-24.2
Products Peas, dried, various 21.7-24.1
Soybeans, various 34.1-34.3
Natto 16.9
Tempeh, various 18.3-48.7
Tofu 7.8
Seeds and Nuts Various 11.0-29.7
Beef, various 13.6-21.8

Pork, various 9.1-21.5
Meat and Poultry Chicken, various 14.5-23.4
Other birds and poultry 18.5-25.3
Eggs, various 12.9-13.9
Dairy Food Cheese, various 13.6-27.5
Fishes, various 16.4-25.4

Fish and Seafood Shellfish, various 10.6-24.8
Seafood, various 15.0-20.0
•Grams per 3.5-ounce typical serving.
Sources U.S. Department of Agriculture and Japan Nutritionist Association.
diet. However, leafy green vegetables such as kale a n d m u s -

tard greens c o n t a i n as m u c h riboflavin per average serving as
dairy f o o d . W h o l e grains a n d beans are also g o o d sources o f
riboflavin.
A d e q u a c y o f riboflavin intake is d e t e r m i n e d in terms o f to-
tal caloric intake, since the standard is given as 0.57 milli-
grams per 1,000 calories. R i b o f l a v i n is so u b i q u i t o u s in f o o d s
that frank riboflavin d e f i c i e n c y has n o t easily b e e n detected

in free-living p o p u l a t i o n s . I n d e e d , it is u n c l e a r what the c o n -
s e q u e n c e s o f c o n s u m i n g i n a d e q u a t e riboflavin m i g h t b e . In
any case, riboflavin intake o n a standard m a c r o b i o t i c diet
easily meets the R D A a n d F A O / W H O standards.
Vitamin B 1 2
Protein a n d vitamin B are the nutrients most often perceived

12
as b e i n g deficient in any p r e d o m i n a n t l y vegetarian diet. T h i s

o p i n i o n ignores s o m e basic facts a b o u t vitamin B, . It is c o m -
2
m o n l y t a u g h t a n d believed that a n i m a l f o o d p r o d u c t s are the

only dietary sources o f vitamin B , a required nutrient for
12
virtually all animals. T h e r e are, however, m a n y species o f ani-

m a l s that live entirely o n vegetable-quality f o o d . H o w is it
that such vegetarian a n i m a l species have e n o u g h vitamin B 12
for their physiological needs?

C o w s , for instance, eat only vegetable-quality f o o d , provide
a rnajor p o r t i o n o f typical A m e r i c a n diets, a n d are considered
to b e g o o d sources o f vitamin B for h u m a n s . W h a t is the
12
source o f the cows' vitamin B ? 12
T h e missing link is f u n d a m e n t a l to the understanding o f

w h a t constitutes a g o o d dietary source o f vitamin B . In fact, 12
virtually all the available vitamin B, is originally synthesized

2
by m i c r o o r g a n i s m s such as bacteria o r m o l d . Cows get their

vitamin B f r o m bacteria that reside in their gastrointestinal
12
tract. Interestingly, o t h e r animals ( i n c l u d i n g h u m a n s ) m a y

have substantial portions o f their vitamin B requirement m e t
12
t h r o u g h c o n t a m i n a t i o n o f their f o o d by bacteria, as when

dirty f o o d is eaten. W h i l e the gastrointestinal bacteria in h u -
m a n s supply o n l y negligible a m o u n t s o f vitamin Bi , foods 2
that c o n t a i n B - p r o d u c i n g m i c r o o r g a n i s m s provide adequate

12
a m o u n t s o f that v i t a m i n .
T h e standard m a c r o b i o t i c diet includes several f o o d s in this
category. S o m e o f these f o o d s have m i c r o o r g a n i s m s attached
to t h e m as a result o f f e r m e n t a t i o n . Primary examples o f fer-
m e n t e d f o o d s in the m a c r o b i o t i c diet are the soybean p r o d -
ucts miso, natto, a n d t e m p e h , traditional f o o d s in the Far
East. Because o f the extremely small requirements for vitamin
B (the R D A a n d F A O / W H O standards for adults are 3 a n d 2

12
m i c r o g r a m s , respectively), these f o o d s are a d e q u a t e sources.

In a d d i t i o n to these v e g e t a b l e - q u a l i t y sources o f v i t a m i n
B , the standard m a c r o b i o t i c diet d o e s p e r m i t the e a t i n g o f
12
a n i m a l foods. C o n s u m p t i o n o f fish f r o m t i m e to t i m e m o r e
than a d e q u a t e l y meets daily n e e d s f o r v i t a m i n B because
u
this vitamin m a y b e stored in the liver.
Vitamin A (Retinol and Beta-Carotene)
Because o f the l a c k o f vitamin A in b r o w n rice, s o m e n u t r i -

tionists believe that a m a c r o b i o t i c diet is l a c k i n g in this vita-
m i n . T h e standard m a c r o b i o t i c diet easily meets r e c o m -
m e n d e d intake for this nutrient, the c o n s u m p t i o n o f w h i c h
has b e e n identified as an aid in the prevention a n d t r e a t m e n t
o f cancer. People w h o eat m a c r o b i o t i c a l l y regularly c o n s u m e
vegetables with a high b e t a - c a r o t e n e c o n t e n t . T h e s e i n c l u d e
leafy green vegetables, as well as yellowish-orange vegetables
such as carrots o r winter squash. B e t a - c a r o t e n e intake o n a
m a c r o b i o t i c diet is p r o b a b l y greater than that o n a typical
A m e r i c a n diet.
T h e R D A for vitamin A is 1,000 m i c r o g r a m s o f r e t i n o l ,
6,000 m i c r o g r a m s o f b e t a - c a r o t e n e , o r s o m e c o m b i n a t i o n o f
the two. Similarly, the F A O / W H O s t a n d a r d is 750 m i c r o -
grams o f retinol o r its equivalent in b e t a - c a r o t e n e . T h i s
a m o u n t is c o n t a i n e d in o n e small c a r r o t , o r in two-thirds o f a
c u p o f c o o k e d kale.
Vitamin D
Eating fish o n a regular basis c a n h e l p p r o v i d e v i t a m i n D in

the m a c r o b i o t i c diet. T h e o n l y g r o u p for w h i c h v i t a m i n D d e -
ficiency m i g h t b e a p r o b l e m is rapidly g r o w i n g c h i l d r e n . For
adolescents a n d adults, m o r e t h a n e n o u g h v i t a m i n D f o r
m e t a b o l i c needs is synthesized within the b o d y t h r o u g h the
action o f ultraviolet rays shining o n the skin.
T h e r e have b e e n scattered cases in w h i c h c h i l d r e n w h o s e
parents c o n s i d e r e d themselves to b e e a t i n g m a c r o b i o t i c a l l y ,
d e v e l o p e d overt signs o f v i t a m i n D deficiency. S u c h p r o b l e m s
d o not o c c u r w h e n o n e keeps in m i n d the i m p o r t a n t m a c -
r o b i o t i c p r i n c i p l e o f eating a w i d e variety of foods. T h e s e par-

ents seem to have n e g l e c t e d to i n c l u d e plenty o f fresh vegeta-
bles; f u r t h e r m o r e , there was an overuse o f salt and salty
c o n d i m e n t s . To c o r r e c t a severe vitamin D deficiency, it w o u l d
b e necessary to c o m p l e m e n t the diet o f the g r o w i n g child with
a g o o d source o f this nutrient, such as c o d or o t h e r fish liver
oils, until the p r o p e r dietary patterns are established.
A n u m b e r o f such cases also o c c u r r e d following long peri-
o d s o f m i n i m a l exposure to the sun, a c o n d i t i o n easily e n o u g h
r e m e d i e d by taking children outside o n a regular basis.
In n o case where the m a c r o b i o t i c diet has b e e n flexible and
accurately a p p l i e d has there b e e n a report o f rickets, a c o n d i -
tion caused by a lack o f vitamin D.
Calcium
O n e reason for the idea that c a l c i u m intake m a y b e a p r o b -

l e m o n the m a c r o b i o t i c diet is the n o t i o n that dietary c a l c i u m
must c o m e f r o m dairy foods. T h i s m i s c o n c e p t i o n is largely a
cultural p h e n o m e n o n , u n i q u e to the United States and a few
o t h e r industrialized countries. W i t h few exceptions through-
o u t the rest o f the w o r l d , dairy f o o d is rarely c o n s u m e d in the
quantities t h o u g h t necessary by most A m e r i c a n s . Oddly, os-
teoporosis, the disease often regarded as being d u e primarily
to c a l c i u m deficiency, is relatively c o m m o n in industrialized
nations, and occurs less frequently in the T h i r d W o r l d , where
dairy foods are n o t widely c o n s u m e d .
T h e standard m a c r o b i o t i c diet, in fact, includes several
g o o d sources o f c a l c i u m such as sea vegetables, leafy green
vegetables, b e a n s a n d nuts. Tofu is another g o o d source o f
c a l c i u m . T h e c a l c i u m content o f various foods is shown in Ta-
ble 4 . 2 . Average c a l c i u m intake o n the m a c r o b i o t i c diet is in
the range c o n s i d e r e d a d e q u a t e by the F A O / W H O (400 to 500
milligrams per d a y ) .
Because w h o l e grains a n d vegetables m a k e u p a m a j o r por-
tion o f the standard m a c r o b i o t i c diet, c o n c e r n has been ex-
pressed a b o u t the b i n d i n g of c a l c i u m by phytase or oxalates
c o n t a i n e d in s o m e o f these foods. (It appears that refining of
f o o d removes these c o m p o u n d s , apparently m a k i n g m o r e cal-
c i u m available for use by the b o d y . ) A l t h o u g h this inhibition
UTERINE CANCER
Bed to Wheelchair to Cane

to Health
In April 1980, I had a diagnostic procedure done to determine
the cause of the excessive and prolonged menstrual bleeding I
was experiencing. The doctor discovered a malignant tumor—a
carcinosarcoma in the connective tissue on the wall of the
uterus. I was given twenty radiation treatments, a radium im-
plant, hormone medication, and both oral and intravenous che-
motherapy. In August 1980, the doctor performed a radical hys-
terectomy and a "bilateral salpingo o o p h o r e c t o m y — t h e
removal of my ovaries. I continued to take chemotherapy.
In May 1982, I started having pain in the lower back, and de-
spite medication, it got progressively worse. I could neither sit
nor lie down. In August, after a few days of standing up day and
night, sleeping only on my husband's shoulder in a standing po-
sition, I went to an orthopedist. He confirmed a compression
fracture and noted also that my vertebrae were partially col-
lapsed. In order to prevent a total collapse of the vertebrae, I
was put into a brace that extended from above the chest to the
pelvic area around the back.
The pain got worse and spread to my legs. I could no longer
stand. My husband put me in a reclining chair and gave me
strong pain-killers around the clock. Nothing stopped the pain.
In September I was carried to the hospital for more x-rays
and scans. In addition to the compression fracture and the par-
tially collapsed vertebrae, these pictures showed cancer on the
lumbar spine, cancer on the thoracic spine, and multiple meta-
static deposits on both lungs.
I was given radiation again (a series of five treatments), then
chemotherapy, then five more radiation treatments, then more
chemotherapy. The usual program was ten rounds of chemo-
therapy, given at three- to four-week intervals. I was tired, weak,
nauseated, and in pain.
In January 1983, after four cycles of chemotherapy, x-rays
and scans were taken again. The tests showed that there was in-
creased activity and progression of the cancer in the spine, and
unchanged metastatic cancer in both lungs.
Towards the end of January, while opening the mail, I cut my
finger on an envelope. Because my blood levels were so de-
pressed from the chemotherapy, I was unable to fight the infec-
tion that set in. The paper-cut resulted in a ten-day hospital stay,
including four blood transfusions, massive doses of intravenous
antibiotics, and three days in isolation. It was decided that the

chemotherapy I was getting was too strong; I would be put on
something less toxic.
It was then that I knew that conventional medicine was not
going to work for me. I did some research on alternative meth-
ods, and I chose macrobiotics. Dr. Sattilaro's book Recalled By
Life was a great inspiration to me. I felt that if he could get well
on such a program, I could too. In mid-February I started to
wean myself away from meat, dairy products, fruit, and sugar,
and to reduce to zero the thirty-eight pills I was taking daily. By
the end of February, I was on the macrobiotic diet.
I began the diet in a hospital bed, a wheelchair, and a brace.
In a short while, I started walking with a walker, then with a cane.
In April, a urinary problem that had plagued me for three years
(a result of the original radiation) disappeared. In mid-May I took
off the brace. On May 22, I walked up and down my block all by
myself.
In June, I put away my wig; my hair, which had all fallen out
from the chemotherapy, had grown back enough to be present-
able. I returned the hospital bed. I started driving again. I re-
sumed my studies towards my master's degree. In six months, I
changed from a sick, depressed, pill-popping invalid to a
happy, optimistic, and very grateful pain-free person.
The side effects of the diet have been mostly positive. I have
had a few bouts with diarrhea, fatigue, flaky skin, and other non-
debilitating forms of "discharge." On the positive side, I enjoy
good health, good energy, and perfect bodily functions, such as
appetite, sleep, elimination, and mental acuity. And I really enjoy
the food—my whole family does, too.
Although I take no treatments or medications, I continue to
see my oncologist periodically for check-ups. She says that I am
doing very well.
I have now been practicing macrobiotics for eight years. I
have completed a Master of Science degree in nutrition. I am
doing nutritional consulting and helping many people with all
kinds of degenerative diseases and other illnesses to improve
their health. In addition, I teach macrobiotic cooking classes
and lecture throughout the New York-New Jersey area.
I attribute the reversal of my cancer solely to macrobiotics,
and I hope that my story will be a source of hope and inspiration
to others.
Source: Elaine Nussbaum, "From Pill-Popping to Pain-Free," East West

Journal, May, 1984, and Recovery: From Cancer to Health through
Macrobiotics, Japan Publications, 1986.
Table 4.2 Calcium Content of Various Foods

Food Calcium Content*
Beet greens 100
Collard greens 203
Daikon greens 190
Leafy Green Kale 179
Vegetables Mustard greens 183
Parsley 200
Spinach 98
Watercress 90
Broad beans 100
Chick-peas 150
Beans and Bean Kidney beans 130
Products Soybeans 226
Miso 140
Natto 103
Tofu 128
Grains Buckwheat 114
Agar-agar 400
Arame 1,170
Dulse 567
Sea Vegetablest Hijiki 1,400
Kombu 800
Nori 400
Wakame 1,300
Sesame seeds . 1,160
Sunflower seeds 140
Seeds and Nutst Sweet almonds x 282
Brazil nuts 186
Hazelnuts 209
Carp 50
Haddock 23
Fish and Seafood Salmon 79
Shortneck clams 80
Oyster 94
Cow's milk 118
Eggs 65
Dairy Food Goat's milk 120
Cheese, various 250-850
Yogurt 120
'Milligrams per 5.5-ounce typical serving.
t A typical serving will usually be from about one-fourth to one-half this amount.
Sources: U.S. Department of Agriculture and Japan Nutritionist Association.
o f c a l c i u m a b s o r p t i o n by phytase has b e e n demonstrated ex-

perimentally, it is the general view o f nutritionists that "the
i m p o r t a n c e o f phytic a c i d (phytase) as an anti-calcifying fac-
tor in h u m a n nutrition has n o t b e e n established."
Iron
A d e q u a t e stores o f iron are n e e d e d for the f o r m a t i o n o f red

b l o o d cells. Because animal f o o d is c o m m o n l y perceived to b e
the best source o f dietary iron, the m a c r o b i o t i c diet has b e e n
criticized for potentially l e a d i n g to the d e v e l o p m e n t o f iron-
d e f i c i e n c y a n e m i a . In fact, a b o u t as m u c h dietary iron in the
A m e r i c a n diet is p r o v i d e d by grain, fruit, o r vegetables as by
meat.
T h e A m e r i c a n diet is low in iron c o m p a r e d to diets world-
wide, a n d a n e m i a may, i n d e e d , b e the most widespread nutri-
tional deficiency disease in the United States. T h e A m e r i c a n
diet is relatively deficient in iron because o f the highly refined
nature o f the diet. T h e iron c o n t e n t o f various foods is shown
in Table 4 . 3 .
O n e o f the principles o f the standard m a c r o b i o t i c diet is
the c o n s u m p t i o n o f f o o d s in as w h o l e a n d unrefined a state as
possible. Since refining o f grain removes m u c h o f its iron, any
o n e f o o d in the m a c r o b i o t i c diet, c o m p a r e d to its counterpart
in the U.S. diet, p r o b a b l y contains as m u c h or m o r e iron.
Also, most o f the sea vegetables i n c l u d e d in the m a c r o b i o t i c
diet are particularly rich sources o f iron.
It is evident that for most p e o p l e o n a m a c r o b i o t i c diet,
iron intake is not a p r o b l e m . Possible exceptions to this are
p r e g n a n t a n d lactating w o m e n w h o have an increased iron
n e e d because o f the g r o w i n g fetus or n e w b o r n . In these cases,
to ensure a d e q u a t e iron intake, the standard m a c r o b i o t i c diet
is adjusted to i n c l u d e a larger p r o p o r t i o n o f sea vegetables
a n d o t h e r i r o n - r i c h foods, and emphasis is p l a c e d o n the use
o f cast-iron c o o k w a r e .
PREVENTIVE NUTRITION
T h e standard m a c r o b i o t i c diet, w h e n e x a m i n e d for its nutri-

tional a d e q u a c y , is clearly an a c c e p t a b l e diet by any stan-
Table 4.3 Iron Content of Various Foods
Food Iron Content*
Buckwheat 3.1
Millet 6.8
Whole Grains Oats 4.6
Sob a 5.0
Whole wheat, various 3.1-3.3
Azuki beans 4.8

Chickpeas 6.9
Beans Lentils 6.8
Soybeans 7.0
Beet greens 3.3

Dandelion greens 3.1
Green Leafy Mustard greens 3.0
Vegetables Parsley 6.2
Spinach 3.1
Swiss chard 3.2
Pumpkin seeds 11.2

Seedsf Sesame seeds 10.5
Sunflower seeds 7.1
Arame 12.0
Dulse 6.3
Sea Vegetablest Hijiki 29.0
Kombu 15.0
Nori 23.0
Wakame 13.0
Herring 1.1
Sardines 2.9
Fish and Seafood Abalone 2.4
Oyster 5.5
Beef 3.6
Chicken 1.6
•
Egg yolk 6.3 ,
Meat and Poultry Beef liver 6.5
Calf liver 8.7
Chicken liver, various 7.9
Refined Sugar Molasses 6.0
• M i l l i g r a m s per S.5-ounce typical serving.

t A typical serving w i l l usually be f r o m o n e - f o u r t h to o n e - h a l f this a m o u n t .
Sources: U.S. D e p a r t m e n t of A g r i c u l t u r e a n d J a p a n N u t r i t i o n i s t Association.
d a r d . A s l o n g as the principles o f m a c r o b i o t i c s are applied in

c h o o s i n g one's diet, nutritional deficiencies will not b e a p r o b -
l e m . In fact, if " g o o d nutrition" m e a n s not only avoiding defi-
c i e n c y diseases, b u t also p r o m o t i n g g o o d health, malnutrition
( " b a d nutrition") p r o b a b l y o c c u r s m u c h less frequently in
p e o p l e w h o eat a standard m a c r o b i o t i c diet than in those w h o
eat a typical A m e r i c a n diet.
T h e m a c r o b i o t i c diet is an o p t i m a l e x a m p l e o f a diet that
c a n prevent degenerative disease. T h i s potential has not only
b e e n s u p p o r t e d by the United States Dietary Goals, the N a -
tional A c a d e m y o f Sciences R e p o r t o n Cancer, and the other
preventive guidelines m e n t i o n e d before, but it has also been
demonstrated.
In surveys c o n d u c t e d a m o n g p e o p l e w h o follow a m a c -
r o b i o t i c diet, m e d i c a l researchers have e x a m i n e d the role o f
diet in altering the physiological risk factors for cardiovascu-
lar disease. Two risk factors have b e e n studied: b l o o d pressure
a n d b l o o d cholesterol levels. T h e s e are considered risk factors
f o r heart disease. ( T h e higher the levels, the greater the p r o b -
ability o f d e v e l o p i n g heart disease.)
It has b e e n u n e q u i v o c a l l y demonstrated that b l o o d choles-
terol levels o f p e o p l e o n a m a c r o b i o t i c diet (averaging 126
milligrams o f cholesterol per deciliter o f b l o o d ) are m u c h
lower than those o f p e o p l e c o n s u m i n g an A m e r i c a n diet (av-
e r a g i n g m o r e than 200 milligrams per deciliter), even after
taking into a c c o u n t o t h e r factors that influence cholesterol
levels. Similarly, p e o p l e o n a m a c r o b i o t i c diet have m u c h
lower b l o o d pressures (averaging 1 0 6 / 6 0 ) than w o u l d b e ex-
p e c t e d in the general United States p o p u l a t i o n . Since these
trends a p p e a r to c o n t i n u e t h r o u g h o u t life, it is highly p r o b a -
b l e that very few p e o p l e w h o eat a m a c r o b i o t i c diet will d e -
v e l o p heart disease.
A recent study has shown that diet a n d lifestyle can reverse
arterial b l o c k a g e s that are the chief causes o f heart attacks
a n d strokes. T h e study, k n o w n as " T h e Lifestyle Heart Trial,"
was c o n d u c t e d by cardiologist D e a n Ornish and his colleagues
at the University o f California at San Francisco and published
in The Lancet in July 1990. T h e researchers f o u n d that volun-
teers w h o ate a very low-fat, primarily vegetarian diet that ex-
c l u d e d poultry, high-fat dairy p r o d u c t s , red m e a t , oils, and
fats were able to partially clear their b l o c k e d arteries. " C o m -
Macrobiotics and Preventive Nutrition
prehensive lifestyle c h a n g e s m a y b e able to b r i n g a b o u t r e -

gression o f even severe c o r o n a r y arteriosclerosis after o n l y o n e
year," the study r e p o r t e d . C l a u d e L e n f a n t . director o f the N a -
tional Heart, L u n g , a n d B l o o d Institute, said the m o s t inter-
esting aspect o f the study was the f i n d i n g that c h a n g e s in diet
alone " c a n b e just as effective in reversing b l o c k e d arteries as
cholesterol-lowering d r u g s . " However, the researchers c a u -
tioned that " a d h e r e n c e to this lifestyle p r o g r a m needs to b e
very g o o d for overall regression to o c c u r , a l t h o u g h m o r e m o d -
erate changes have s o m e beneficial e f f e c t . "
Awareness o f the relationship b e t w e e n diet a n d h e a r t dis-
ease has progressed f r o m initial suspicion that the m o d e r n
high-fat diet is a p r i m a r y causative factor, to the r e c o g n i t i o n
that a low-fat, h i g h - f i b e r diet, similar to the s t a n d a r d m a c -
robiotic diet, w o u l d h e l p prevent heart disease. M o s t recently
it has b e e n discovered that a m o r e naturally b a l a n c e d diet
c a n actually reverse certain f o r m s o f heart disease. T h e L i f e -
style Heart Trial adds substantial weight to the m a c r o b i o t i c
idea that the types o f f o o d s that prevent a p a r t i c u l a r disease
are also those that h e l p in recovering f r o m it. Prevention a n d
recovery are n o t separate issues. A similar evolution is o c c u r -
ring in the awareness o f the relationship b e t w e e n diet a n d
cancer.
As we have seen, p u b l i c awareness o f this relationship is
largely at the s e c o n d stage o f this process: the r e c o g n i t i o n that
the m o d e r n diet p r o m o t e s c a n c e r a n d that a naturally b a l -
a n c e d diet a l o n g the lines o f m a c r o b i o t i c s c a n h e l p prevent it.
In the near future, as the c a n c e r - i n h i b i t i n g properties o f
foods such as whole grains, beans, orange-yellow a n d crucifer-
ous vegetables, a n d sea vegetables are better u n d e r s t o o d , rec-
o g n i t i o n that the m a c r o b i o t i c diet c a n h e l p n o t o n l y in the
prevention o f cancer, b u t also in the recovery f r o m it, will b e -
c o m e c o m m o n p l a c e . P u b l i c health p o l i c y c a n then evolve b e -
y o n d the realm o f prevention a n d into the d i m e n s i o n o f rec-
o m m e n d i n g a p r u d e n t diet a l o n g the lines o f m a c r o b i o t i c s for
persons w h o develop cancer.
5
A Unifying Principle
In o r d e r to solve the p r o b l e m o f cancer, a n d create a c a n c e r -

free world in the future, we n e e d a holistic m o d e l that ex-
p l a i n s — i n c o m m o n terms — t h e origin a n d cause o f the dis-
ease. A l t h o u g h e p i d e m i o l o g i c a l studies are b e g i n n i n g to hint
at the dietary causes o f cancer, o u r m o d e r n u n d e r s t a n d i n g o f
health and sickness is n o t , for the m o s t p a r t , b a s e d o n a c o m -
prehensive view o f m a n a n d the universe. T h e m o d e r n view
lacks a unifying p r i n c i p l e that explains h o w h u m a n b e i n g s in-
teract with their e n v i r o n m e n t a n d h o w daily f o o d serves as the
intermediary between the t w o .
W h e n o u r view is f r a g m e n t a r y a n d partial — r a t h e r than
holistic a n d u n i f y i n g — t h e i m p a c t o f diet, in terms o f its p r a c -
tical a p p l i c a t i o n , c a n easily b e d i l u t e d . For e x a m p l e , certain
c o m p o u n d s i n f o o d s that prevent c a n c e r — b e t a c a r o t e n e , for
instance — h a v e b e e n identified a n d subsequently p r o d u c e d in
capsule f o r m . By c o n c e n t r a t i n g o n the a n t i - c a n c e r effects o f
specific c o m p o u n d s , we s o m e t i m e s miss the o v e r w h e l m i n g sig-
nificance o f the dietary pattern as a w h o l e in p r o m o t i n g o r in-
hibiting cancer. A s a result, o u r r e c o m m e n d a t i o n s for p r e -
venting c a n c e r m a y n o t b e as c o m p r e h e n s i v e o r effective as
they c o u l d b e .
T h e principle o f yin a n d y a n g — w h i c h underlies the p r a c -
95
tice o f m a c r o b i o t i c s — p r o v i d e s a unified view o f h u m a n life

a n d h e a l t h , as well as a theoretical framework for u n d e r -
s t a n d i n g the origin a n d cause o f c a n c e r a n d o t h e r illnesses.
L e t us see h o w this p r i n c i p l e applies to the p r o b l e m o f cancer,
starting with an e x p l a n a t i o n o f the principle itself.
THEORETICAL FRAMEWORK
If we observe the things a r o u n d us, we see that they are m a d e

u p o f n u m e r o u s c o m p l e m e n t a r y a n d opposite aspects. A
chair, f o r e x a m p l e , is c o m p o s e d o f legs that p r o j e c t d o w n w a r d
a n d a seat a n d b a c k that e x t e n d in the opposite direction.
E a c h section o f the chair —as well as the chair as a whole —
c o n t a i n s an u p p e r a n d lower p a r t , a left a n d right side, a top
a n d b o t t o m , a n d an inside a n d outside.
Similar relationships exist in a b o o k . It is c o m p o s e d o f an
outside cover a n d an inside text. It also has a front a n d b a c k
c o v e r ; usually the front cover is m o r e b o l d a n d simple, while
the b a c k is m o r e understated a n d detailed. W h e n we o p e n a
b o o k , it divides into left- a n d r i g h t - h a n d pages, a n d e a c h
p a g e has a front a n d a b a c k side. A b o o k itself is defined by
c o m p l e m e n t a r y opposites: for e x a m p l e , by its left and right
a n d u p p e r a n d lower borders, a n d by its first a n d last pages.
O n e a c h p a g e , there are m a n y c o m p l e m e n t a r y relationships,
such as those b e t w e e n text and illustrations, printed type a n d
b l a n k space, headings a n d text, words a n d p u n c t u a t i o n , a n d
m a n y others. A b o o k also has a d u r a t i o n , o r lifespan, that is
d e f i n e d by its b e g i n n i n g a n d e n d .
B o o k s , like everything else, d o n o t exist in isolation. T h e y
exist in relation to o t h e r things in the e n v i r o n m e n t . T h e s e re-
lationships are also defined by c o m p l e m e n t a r y opposites. If
we c o m p a r e b o o k s , for e x a m p l e , we see that some are thick,
others thin; s o m e are large, others small; s o m e reach a large
a u d i e n c e , while others d o n o t ; a n d s o m e have a lasting i m -
p a c t while the influence o f others is relatively short-lived.
T h e b i o l o g i c a l w o r l d is also g o v e r n e d by similar relation-
ships. T h e r e are c o m p l e m e n t a r y distinctions between plant
a n d a n i m a l life, between m o r e biologically d e v e l o p e d species
a n d less d e v e l o p e d species, a n d between species that live in wa-
ter a n d those that live o n l a n d . In the h u m a n body, the two
A Unifying Principle 97
branches o f the a u t o n o m i c nervous system — t h e s y m p a t h e t i c

a n d the parasympathetic — w o r k in a n antagonistic yet c o m -
plementary m a n n e r to c o n t r o l the body's a u t o m a t i c f u n c t i o n s .
T h e e n d o c r i n e system operates in a similar m a n n e r . T h e p a n -
creas, as we saw earlier, secretes insulin, w h i c h lowers the
b l o o d sugar level, a n d also secretes anti-insulin, w h i c h causes
it to rise. T h e m o v e m e n t s o f the heart a n d lungs, digestive, e n -
d o c r i n e , a n d o t h e r organs a n d glands c o n t i n u o u s l y alternate
between e x p a n s i o n a n d c o n t r a c t i o n . T h e r h y t h m s o f daily
life — w a k i n g a n d sleeping, appetite a n d fullness, a n d m o v e -
m e n t and rest —also represent the alternation o f opposites.
Actually, everything in the universe has a similar n a t u r e .
All things a p p e a r a n d disappear, e b b a n d flow, a n d m o v e
b a c k a n d forth between o p p o s i t e c o n d i t i o n s . Reality is a u n i -
fied field o f countless interrelationships, all o f w h i c h are d e -
fined a n d g o v e r n e d by c o m p l e m e n t a r y opposites.
YIN A N D YANG
If we m a k e a list o f all o f the c o m p l e m e n t a r y opposites that

we c a n identify in ourselves a n d the w o r l d a r o u n d us, we will
start to n o t i c e certain similarities. Let us take the distinction
between expansion a n d c o n t r a c t i o n a n d large a n d small as an
e x a m p l e . In terms o f position, expansive force tends to push
things toward the outside o r periphery, while c o n t r a c t i n g
force causes t h e m to gather at the center. A peripheral posi-
tion is, therefore, a f u n c t i o n o f e x p a n s i o n , while a central p o -
sition is created by c o n t r a c t i o n . Expansive f o r c e also causes
atoms and m o l e c u l e s to separate, a n d thus p r o d u c e s less d e n -
sity and a lighter weight. C o n t r a c t i o n b u n c h e s atoms a n d
molecules together a n d creates greater density a n d w e i g h t .
Largeness is, therefore, a p r o d u c t o f e x p a n s i o n a n d smallness,
of contraction.
W e c a n also analyze directions o f m o v e m e n t f r o m the p e r -
spective o f yin a n d yang. M o v e m e n t in an u p w a r d d i r e c t i o n
m e a n s m o v e m e n t away f r o m the center o f the e a r t h , while
d o w n w a r d m o v e m e n t implies m o v e m e n t toward the center.
T h u s , u p w a r d m o v e m e n t c a n b e linked with the qualities o f
expansion, and d o w n w a r d m o v e m e n t with c o n t r a c t i o n . C e n -
trifugal force, w h i c h is d e f i n e d as m o v e m e n t away f r o m a c e n -
ter o f rotation, is also a m o r e expansive quality, while c e n t r i p -
etal f o r c e , w h i c h is d e f i n e d as m o v e m e n t toward a center o f

r o t a t i o n , is m o r e c o n t r a c t i v e .
In T a b l e 5 . 1 , a variety o f attributes are classified into yin
a n d y a n g . W e c a n see that all c o m p l e m e n t a r y opposites can
b e g r o u p e d into t w o categories. Physical attributes — t e m p e r a -
ture, size, weight, physical structure, color, wavelength, e t c . —
yield n u m e r o u s c o m p l e m e n t a r y tendencies that display either
a stronger t e n d e n c y toward m o r e expansive, centrifugal force,
o r toward m o r e contractive, centripetal f o r c e . T h o u s a n d s o f
Table 5.1 Examples of Yin and Yang

Characteristic Yin(V) Yang(A)
Atomic particle electron proton
Attitude more gentle, more aggressive,
passive active
Biological more vegetable more animal quality
quality
Climate temperate, colder tropical, warmer
Direction ascent, vertical, descent, horizontal,
outward inward
Flavor sweet salty
Food preparation less cooked more cooked
Form longer, thinner shorter, thicker
Function diffusion fusion
Humidity more wet more dry
Light darker brighter
Movement more inactive, more active,
slower faster
Nerves peripheral, central,para-
orthosympathetic sympathetic
Organ structure more hollow, more dense,
expansive compacted
Position more outward, more inward,
peripheral central
Sex female male
Shape more expansive more contracted
Size larger smaller
Temperature colder hotter
Tendency expansion contraction
Texture softer harder
Vibration shorter wave, longer wave,
higher frequency lower frequency
Weight lighter heavier
Work more psychological, more physical,
mental social
years a g o , these c o m p l e m e n t a r y forces were seen as the m o s t

basic manifestations o f the universe itself, a n d were given the
n a m e s "yin" a n d " y a n g . " A l t h o u g h these terms were first used
in C h i n a , the c o n c e p t they represent is n o t particularly O r i e n -
tal. A similar u n d e r s t a n d i n g c a n b e f o u n d in ancient cultures
t h r o u g h o u t the w o r l d .
O R I G I N A N D CAUSE OF DISEASE
S o m e sicknesses are caused by an overly e x p a n d i n g t e n d e n c y ;

others result f r o m an overly c o n t r a c t i n g t e n d e n c y ; s o m e sick-
nesses result f r o m the c o m b i n a t i o n o f b o t h extremes.
A n e x a m p l e o f a m o r e yang sickness is a h e a d a c h e c a u s e d
when the tissues and cells o f the brain c o n t r a c t a n d press
against e a c h other, resulting in pressure a n d p a i n ; a m o r e yin
h e a d a c h e arises w h e n the tissues a n d cells press against e a c h
other as a result o f b e i n g o v e r e x p a n d e d a n d swollen. A stroke
caused by constriction o f the arteries that supply the b r a i n is
an e x a m p l e o f a m o r e yang sickness; while a stroke c a u s e d by
h e m o r r h a g i n g is a m o r e yin disorder.
C a n c e r is characterized by a rapid increase in cells, a n d , in
this respect, is a m o r e expansive o r yin p h e n o m e n o n . H o w -
ever, the cause o f c a n c e r is m o r e c o m p l e x . C a n c e r c a n a p p e a r
almost anywhere in the b o d y : at the periphery o f the b o d y o n
the skin, o r d e e p inside in the b r a i n , liver, uterus, or b o n e s . It
c a n also develop in the u p p e r body, in the breasts, for e x a m -
ple, or in the lower body, such as in the cervix o r prostate.
Each type o f c a n c e r has a slightly different c a u s e .
T h e distinction between prostate a n d breast c a n c e r offers
an e x a m p l e o f the way that yin a n d y a n g i n f l u e n c e the dis-
ease. Recently, female h o r m o n e s have b e e n used to t e m p o r a r -
ily inhibit prostate cancer. At the same time, m a l e h o r m o n e s
have been f o u n d to have a c o n t r o l l i n g effect with certain types
o f breast cancer. Suppose, however, that f e m a l e h o r m o n e s
were given to w o m e n with e s t r o g e n - d e p e n d e n t tumors. T h a t
w o u l d cause their cancers to d e v e l o p m o r e rapidly, a n d that is
why estrogen-based c o n t r a c e p t i v e s are associated with a
higher risk o f certain types o f breast cancer. Similarly, the
m a l e h o r m o n e testosterone accelerates the growth o f prostate
cancer, and that is why doctors sometimes r e c o m m e n d o r c h i -
d e c t o m y , the surgical removal o f the testicles, to slow the

g r o w t h o f the disease.
T h e i n f l u e n c e o f yin a n d y a n g c a n also b e seen d e e p within
e a c h cell at the level o f genes a n d c h r o m o s o m e s . M o r e yin
genes direct cells to g r o w a n d divide, while m o r e yang genes
inhibit g r o w t h . Researchers have discovered that w o m e n with
breast c a n c e r often have a p r e p o n d e r a n c e o f g r o w t h - e n h a n c -
i n g genes, especially o n e g e n e k n o w n as the H E R - 2 / n e u o n c o -
g e n e l o c a t e d o n c h r o m o s o m e 17. Scientists estimate that
a b o u t 30 p e r c e n t o f w o m e n with breast c a n c e r have as m a n y
as 50 o f this m o r e yin g r o w t h - e n h a n c i n g g e n e . N o r m a l l y only
t w o are present. Moreover, researchers at the C a n c e r Institute
in T o k y o hypothesize that the loss o f a m o r e yang growth-sup-
pressing g e n e o n c h r o m o s o m e 17 m a y also contribute to
breast cancer. T h e s e findings suggest that breast c a n c e r is a
m o r e yin c o n d i t i o n , a n d that overintake o f m o r e extreme yin
f o o d s a n d beverages, i n c l u d i n g fats, influences the genetic
structure o f cells.
T h e s e characteristics suggest that breast a n d prostate c a n -
c e r have o p p o s i t e causes. Estrogen a n d o t h e r female h o r -
m o n e s are m o r e yin o r expansive. T h e y cause the female b o d y
to have a softer a n d m o r e w e l l - r o u n d e d f o r m . Testosterone
a n d o t h e r m a l e h o r m o n e s have an opposite, m o r e yang qual-
ity. T h e y cause the voice to d e e p e n , b e h a v i o r to b e m o r e ag-
gressive, a n d growth o f d o w n w a r d - g r o w i n g facial and b o d y
hair to increase. Since testosterone ( m o r e yang) accelerates
prostate cancer, a n d estrogen ( m o r e yin) helps neutralize it,
the p r i m a r y cause o f prostate c a n c e r is apparently an excess
o f y a n g factors in the b o d y . Since breast c a n c e r c a n b e t e m p o -
rarily neutralized by m o r e yang h o r m o n e s a n d accelerated by
m o r e yin h o r m o n e s , it has an opposite, m o r e yin cause.
As we saw earlier, c a n c e r develops over time as a result o f
the a c c u m u l a t i o n o f excess in the body. Daily f o o d is the
source o f the excess protein, fat, a n d m u c o u s that p r o m o t e
the d e v e l o p m e n t o f cancer. However, e a c h f o o d has a different
quality a n d affects the b o d y in a slightly different way. S o m e
f o o d s cause excess to a c c u m u l a t e primarily d e e p inside the
b o d y , while others accelerate the b u i l d u p o f excess near the
surface. T h e various ways in w h i c h dietary extremes affect
o u r c o n d i t i o n are d u e to the different yin a n d y a n g qualities
of foods.
BREAST AND LUNG CANCER
Macrobiotic Hope
My name is Magdaline Cronley and I live in the easternmost
town on Long Island—Montauk—with my husband, Bob, and
daughter Jennifer. I am forty-seven years old and was brought
up on what is known as the "American diet." I consumed large
quantities of meat, dairy products, sugar, frozen foods, and last,
but not least, fast foods. I smoked cigarettes for over thirty years.
Throughout my life I suffered with colds, flu, sinus problems, kid-
ney infections, cysts, and weight problems.
In August 1984, I was diagnosed as having breast and lung
cancer that had spread to various bones in my body. The prog-
nosis was that I had two months to live as the cancer was
deemed terminal and inoperable. I immediately began chemo-
therapy, which resulted in every hair on my body falling out and
my not being able to "keep down" any food. When I wasn't
vomiting, I was thinking about it. This way of life continued for a
month, resulting in my body becoming weaker daily.
In September a woman named Joanne Kushi (formerly Jo-
anne Collette), loaned my husband a copy of The Cancer Pre-
vention Diet by Michio Kushi. That book was the ray of sunshine
I had been waiting for. It became my Bible. I carried it around
with me. It was on the night table next to my bed, in case I
needed to look something up during the night. I started to see
that if I ate the "American diet," I would feel worse and vomit be-
cause some of the additives in food and cosmetics were the
same as those in my chemotherapy treatments. If I had a visitor
who was, perhaps, wearing perfume or after-shave lotion con-
taining these additives, I would say "hello" and have to excuse
myself to go throw up.
As soon as I started to cook and eat miso soup, brown rice,
and steamed vegetables, I began to feel better and stronger
and the vomiting subsided. I started to cook in my wheelchair.
Each day I was getting stronger. My doctor had wanted to give
me two years of chemotherapy, which was twenty-two months
longer than I was expected to live. He believed that without che-
motherapy I would not survive. I continued chemotherapy for an
additional six months, and prepared special dishes to rebuild
my blood after each treatment.
I also had to deal with the cause of my cancer. I had to ac-
cept that smoking for thirty years had contributed to my lung
cancer, and that eating a diet high in dairy products had most
likely contributed to my breast cancer. Once I realized that I had
helped my body get into this situation, I also realized that I could
turn this illness into a blessing and allow God to heal me. I now
had the ways and means to change my condition.
During January of 1985, I started to "call in well" for my
chemotherapy treatments. I would feel so great that I didn't want
to go for a treatment and spoil things, for example, by starting to
vomit and losing my hair. (I had lost every hair on my body three
times. I also grew back every hair three times with the help of
good food.) My family went to Florida for a vacation and we
walked on the beach, went into the salt water, ate good mac-
robiotic meals, and were thankful for what we had.
In March 1985 I went into the hospital for a blood transfusion
after having been given too much chemotherapy. My doctor
said that if I didn't have the transfusion, I would be in serious
trouble if I came in contact with anyone carrying a germ that my
immune system was unable to neutralize. In other words, my im-
mune system was extremely weak. I realized that after the many
x-rays, scans, and chemotherapy, my body had become toxic
and had it not been for miso, sea vegetables, brown rice and
vegetables, I probably would not have survived.
I started taking cooking classes and attending macrobiotic
conferences and also went to the Kushi Institute in Becket, Mas-
sachusetts. I feel very fortunate to have been taught by the best
teachers in the world. I realized that sharing had a great deal to
do with my recovery. Our friend Joanne shared her knowledge
and book with me, which resulted in my being able to heal my-
self. I was told that once you heal yourself, like it or not, you be-
come a healer. I have since helped anyone who would listen
and even, sometimes, those who weren't listening.
I teach cooking classes in our little hamlet of Montauk and
nearby. To me, macrobiotics is not to be kept in a treasure chest,
but is to be shared with whomever needs and wants to learn
about it. Six years after my struggle with terminal cancer, I am
alive and well, and thanking God for the opportunity to help oth-
ers just as I was helped.
Source: Correspondence with Magdaline Cronley, August 7, 1990.
Y i n a n d Yang in Food
S o m e f o o d s have very c o n d e n s e d or contracting qualities, oth-

ers are very expansive, a n d others are m o r e b a l a n c e d or cen-
tered. M e a t , eggs, c h i c k e n , cheese, and other animal foods
are very c o n d e n s e d . T h e y are rich in s o d i u m a n d o t h e r c o n -

tractive minerals a n d c o n t a i n h a r d saturated fat. N u t r i t i o n -
ally, their m a i n c o m p o n e n t s are p r o t e i n , fat, a n d minerals.
T h e s e c o m p o n e n t s c o r r e s p o n d to the m o r e y a n g physical
structure o f the b o d y a n d are derived f r o m animals that are
ultimately nourished by plant f o o d s . T h e s e c o m p o n e n t s ,
therefore, represent the c o n d e n s a t i o n o f a t r e m e n d o u s v o l u m e
o f vegetable f o o d . In a d d i t i o n , a n i m a l f o o d s p r o d u c e c o n t r a c -
tion in the b o d y a n d are c o n s i d e r e d extremely y a n g . Eating a
large v o l u m e o f m e a t , eggs, cheese, or c h i c k e n p r o d u c e s c o n -
striction, stagnation, a n d tightening in the b o d y . T h e satu-
rated fat a n d cholesterol c o n t a i n e d in a n i m a l f o o d s are m a j o r
causes o f the b u i l d u p o f fatty deposits that c l o g the arteries
a n d other b l o o d vessels, d i m i n i s h i n g the free flow o f b l o o d
and p r o d u c i n g a c o n d i t i o n o f sluggishness o r s t a g n a t i o n .
Vegetable f o o d s are, o n the w h o l e , m o r e yin o r expansive.
T h e y are rich in potassium a n d o t h e r expansive elements,
a n d , with few exceptions, c o n t a i n a l i q u i d f o r m o f unsatu-
rated fat o r oil, in contrast to the m o r e y a n g saturated fat
f o u n d in animal foods. Sugar, tropical fruits, spices, c o f f e e ,
c h o c o l a t e , nightshade vegetables, a l c o h o l , a n d d r u g s o r m e d i -
cations have m o r e extreme yin o r expansive effects. T h e s i m -
ple sugars c o n t a i n e d in m a n y o f these f o o d s are used by the
b o d y primarily to generate q u i c k energy. S i m p l e sugars are
rapidly a b s o r b e d into the b l o o d s t r e a m a n d are quickly m e -
tabolized. R a p i d diffusion a n d d e c o m p o s i t i o n are b o t h yin
tendencies. M a n y o f these f o o d s also c o n t a i n plenty o f water.
Water dilutes substances, causing t h e m to dissolve a n d m e l t .
It p r o d u c e s swelling a n d e x p a n s i o n .
Foods such as w h o l e cereal grains, beans, fresh l o c a l vegeta-
bles, sea vegetables, a n d temperate-climate fruits are, o n the
whole, m o r e centrally b a l a n c e d . T h e y are n o t t o o y a n g o r t o o
yin, but have m o r e neutral, h a r m o n i z i n g effects o n the b o d y .
In Figure 5 . 1 , foods are arranged a c c o r d i n g to yin a n d y a n g .
T h e foods at the lower left generally have a greater d e g r e e o f
contracting f o r c e . T h o s e a p p e a r i n g closer to the center ( r e p -
resented by intersecting lines o f b a l a n c e ) have a m o r e even
b a l a n c e o f b o t h forces, a n d those toward the u p p e r right have
a p r e d o m i n a n c e o f m o r e yin, e x p a n d i n g energy.
T h e r e is a t r e m e n d o u s range o f variation within e a c h c a t e -
gory o f f o o d . A n i m a l foods are generally m o r e c o n d e n s e d
EXPANSION
VYin
sugar
fruits
leafy
nuts expanded
vegetables
leafy
seeds round
vegetables
root
vegetables
pork beans milk
cereal grains
wheat rice
buckwheat corn
fish cheese
beef
eggs poultry
A Yang
CONTRACTION
Figure 5.1 General Yin ( V ) and Yang ( A ) Categorization of Foods
t h a n grains o r vegetables, but a m o n g the m a n y types o f ani-

m a l foods, s o m e are m o r e c o n t r a c t i n g a n d others less so.
Eggs, m e a t , a n d poultry, for e x a m p l e , have m o r e extreme
c o n t r a c t i n g energy than fish a n d o t h e r types o f seafood.
A m o n g fish, those with red m e a t and b l u e skin are m o r e ex-
t r e m e than w h i t e - m e a t varieties. A l t h o u g h dairy products
c o m e f r o m a n a n i m a l source, certain varieties — such as h a r d ,
salty cheeses — a r e m o r e c o n t r a c t i n g , while others —such as
yogurt, c o t t a g e cheese, m i l k , a n d ice c r e a m — h a v e a m o r e e x -

pansive quality.
A l t h o u g h cereal grains are generally the m o s t b a l a n c e d o f
foods, a w i d e r a n g e o f variation c a n b e f o u n d a m o n g t h e m ;
varieties such as b u c k w h e a t , millet, a n d winter w h e a t have
m o r e c o n t r a c t i n g effects, while s u m m e r w h e a t , barley, a n d
c o r n are s o m e w h a t m o r e expansive. B r o w n rice is generally in
between, b u t a g a i n , this d e p e n d s o n the variety b e i n g c o n s i d -
ered. Short-grain rice, w h i c h is the m o s t suitable variety for
temperate climates, is generally the m o s t b a l a n c e d , f o l l o w e d
by m e d i u m - a n d l o n g - g r a i n varieties, w h i c h are m o r e a p p r o -
priate for use in w a r m e r areas.
Beans are generally m o r e expansive t h a n grains, b u t as
with other categories o f f o o d , a w i d e r a n g e o f variation exists
a m o n g t h e m . For e x a m p l e , certain varieties, s u c h as azuki
beans, chickpeas, a n d lentils, are smaller a n d lower in fat.
T h e y have m o r e b a l a n c e d energy than beans that are rela-
tively larger o r higher in fat, such as pinto, kidney, a n d l i m a
beans.
Azuki beans provide a g o o d e x a m p l e o f the way in w h i c h
climate a n d e n v i r o n m e n t influence the quality o f a f o o d .
S o m e azuki beans have a shiny surface a n d a d e e p m a r o o n
color. T h e y are g r o w n in m i n e r a l - r i c h v o l c a n i c soil o n the
northern Japanese island o f H o k k a i d o , w h e r e the c l i m a t e is
similar to that o f M a i n e . O t h e r varieties have a s o m e w h a t
f a d e d c o l o r a n d a dull surface. T h e y are g r o w n in southern
C h i n a in a w a r m e r climate where the soil is less m i n e r a l i z e d .
Either variety is fine for regular use, b u t for the recovery o f
health, the mineral-rich H o k k a i d o beans, w h i c h are nutri-
tionally superior, are preferred.
Soybeans have strong e x p a n d i n g energy, a n d this is re-
flected in their high fat a n d protein c o n t e n t . If their e x p a n d -
ing qualities are not r e b a l a n c e d t h r o u g h c o o k i n g o r natural
processing, the beans c a n b e difficult to digest. O n e way to
rebalance the energy in soybeans is to m i x t h e m with grains
such as rice o r barley, a n d age t h e m with sea salt a n d enzymes
to p r o d u c e a p r o d u c t such as m i s o . W h e n used properly, m i s o
strengthens digestion, while m a k i n g b a l a n c e d proteins a n d
beneficial enzymes available to the b o d y . A m o n g f e r m e n t e d
soybean products, those such as miso a n d tamari soy sauce are
aged for a longer p e r i o d and have m o r e c o n c e n t r a t e d energy,
while those such as tofu a n d soy m i l k , w h i c h are quickly p r o -

cessed f r o m the m o r e e x p a n d e d l i q u i d p o r t i o n o f the b e a n ,
have m o r e e x p a n d e d energy.
Sea vegetables generally have m o r e c o n c e n t r a t e d energy
t h a n m o s t l a n d vegetables, a n d this is reflected in their high
m i n e r a l c o n t e n t . T h o s e that g r o w closer to the shore or in
w a r m e r water are lighter a n d m o r e expansive; those that g r o w
in deeper, c o l d e r waters are m o r e c o n c e n t r a t e d , as are those
with a h i g h e r a m o u n t o f minerals.
Vegetables generally have m o r e e x p a n d i n g energy than
grains o r beans. L e a f y green vegetables have m o r e u p w a r d or
expansive energy; r o u n d - s h a p e d vegetables, such as c a b b a g e ,
o n i o n , a n d squash, are m o r e evenly b a l a n c e d ; a n d root vege-
tables, such as carrots a n d b u r d o c k r o o t , are m o r e c o n -
tracted. A l o n g with shape, size, and direction o f growth,
p l a c e o f origin is a key factor in creating a vegetable's energy
quality. Vegetables such as t o m a t o , p o t a t o , yams, a v o c a d o ,
e g g p l a n t , a n d p e p p e r s o r i g i n a t e d in S o u t h A m e r i c a o r other
tropical areas b e f o r e b e i n g i m p o r t e d to E u r o p e a n d N o r t h
A m e r i c a . C o m p a r e d to temperate varieties, like c a b b a g e or
kale, they have m o r e e x t r e m e e x p a n d i n g energy, a n d , for this
reason, it is better for p e o p l e in temperate zones to avoid eat-
ing them.
In g e n e r a l , fruits have stronger e x p a n d i n g energy than veg-
etables. T h e y are softer, sweeter, juicier, a n d are c o m p o s e d o f
m o r e simple sugar. T h e p l a c e o f origin also plays a decisive
role in creating the quality o f energy in e a c h kind o f fruit.
T r o p i c a l o r semi-tropical fruits — i n c l u d i n g p i n e a p p l e , b a -
n a n a , kiwi, a n d citrus —have m o r e extreme e x p a n d i n g energy
t h a n apples, pears, p e a c h e s , m e l o n s , a n d berries that g r o w in
t e m p e r a t e zones. A s with vegetables that originate in the t r o p -
ics, these varieties o f fruit have extreme e x p a n d i n g energy and
are best a v o i d e d by persons w h o live in temperate zones.
Even m o r e e x t r e m e energy c a n b e f o u n d in concentrated
sweeteners such as honey, m a p l e syrup, a n d molasses, w h i c h
are all very expansive, as are refined sugar a n d artificial
sweeteners. S i m p l e sugars, i n c l u d i n g those in fruits, are m o r e
yin o r f r a g m e n t e d than centrally b a l a n c e d c o m p l e x c a r b o h y -
drates such as those in w h o l e grains, beans, and local vegeta-
bles. O t h e r p r o d u c t s that originate in the tropics —such as
spices, coffee, c h o c o l a t e , a n d c a r o b —are also in the m o r e ex-
treme yin category, as is a l c o h o l . But m a n y d r u g s a n d m e d i -

cations, i n c l u d i n g aspirin a n d antibiotics, are even further
o u t o n the f o o d s p e c t r u m . T h e s e p r o d u c t s all have e x t r e m e l y
expansive effects o n the m i n d a n d b o d y . T h e yin a n d y a n g
characteristics o f various p r o d u c t s are presented in T a b l e 5 . 2 .
CLASSIFYING CANCERS
A n e x a m p l e o f the way in w h i c h extremes o f yin o r y a n g af-

fect the b o d y c a n b e seen in the way they are d i s c h a r g e d
Table 5.2 General Yin ( V ) and Yang ( A ) Classification of Food

Strong
Yang Foods More Balanced Foods Strong Yin Foods
Refined salt Unrefined white sea salt, White rice, white flour
Eggs miso, tamari soy sauce, Frozen and canned foods
Meat and other naturally Tropical fruits and vegeta-
Hard cheese salty seasonings bles including those
Poultry Tekka, gomashio, ume- originating in the trop-
Lobster, crab, boshi, and other natur- ics—e.g., tomatoes and
and other ally processed salty con- potatoes
shellfish diments Milk, cream, yogurt, and
Red meat and Low-fat, white-meat fish ice cream
blue-skinned Sea vegetables Refined oils
fish Whole cereal grains Spices (pepper, curry, nut-
Beans and bean products meg, etc.)
Root, round, and leafy Aromatic and stimulant
green vegetables from beverages (coffee, black
temperate climates tea, mint tea, etc.)
Fruits grown in temperate Honey, sugar, and refined
climates sweeteners
Nonaromatic, nonstimu- Alcohol
lant beverages Foods containing chemi-
Spring or well water cals, preservatives, dyes,
Naturally processed vege- and pesticides
table oils Artificial sweeteners
Brown rice syrup, barley Drugs (marijuana, co-
malt, and other natural caine, etc., with a few
grain-based sweeteners exceptions)
(when used moderately) Medications (tranquiliz-
ers, antibiotics, etc.,
with some exceptions)
Source: The Macrobiotic Cancer Prevention Cookbook, Aveline Kushi a n d W e n d y Esko
(Avery Publishing G r o u p , 1988).
t h r o u g h the skin. M o r e yin simple sugars — i n c l u d i n g those in

refined sugar, m i l k , a n d fruits —are often discharged in the
f o r m o f freckles o r large b r o w n age spots. T h e s e markings are
f o r m e d by m e l a n i n , a d a r k b r o w n p i g m e n t p r o d u c e d by m o r e
yin b r a n c h - s h a p e d cells in the e p i d e r m i s . M o r e yang animal
f o o d s p r o d u c e a different kind o f skin m a r k i n g . Rather than
c a u s i n g n u m e r o u s spots to a p p e a r over the surface o f the
b o d y , a n i m a l f o o d s often cause m o l e s — h a r d , c o n d e n s e d
growths — t o a p p e a r o n the skin.
T h e fats a n d o t h e r forms o f excess c o n t a i n e d in animal
f o o d s tend to gather d e e p inside the b o d y — i n the b l o o d ves-
sels, i n c l u d i n g those s u r r o u n d i n g the heart; in organs such as
the ovaries a n d p a n c r e a s ; in the inner regions o f the b r a i n ;
a n d in the b o n e s . H a r d animal fats also a c c u m u l a t e in the
lower body, for e x a m p l e , in the prostate, c o l o n , a n d r e c t u m .
T h e fats a n d o t h e r forms o f excess that are p r o d u c e d by milk,
sugar, c h o c o l a t e , a n d other simple carbohydrates tend to
g a t h e r toward the u p p e r regions o f the body, i n c l u d i n g the
breasts, o r in peripheral areas such as the skin or outer re-
gions o f the b r a i n . Either type o f a c c u m u l a t i o n can p r o m o t e
the d e v e l o p m e n t o f cancer.
R e t u r n i n g to o u r e x a m p l e o f breast a n d prostate cancer, we
c a n see that prostate c a n c e r develops d e e p within the b o d y in
a small, c o m p a c t g l a n d , and is p r o m o t e d by the overcon-
s u m p t i o n o f m e a t , cheese, c h i c k e n , eggs, a n d other yang ex-
tremes. ( T h e s e f o o d s also accelerate p r o d u c t i o n o f testoster-
o n e . ) Breast c a n c e r develops near the periphery o f the b o d y
in the m o r e e x p a n d e d , soft tissue o f the breasts, and is p r o -
m o t e d by excess c o n s u m p t i o n o f milk, ice c r e a m , soft cheese,
c h o c o l a t e , refined sugar, a n d other yin extremes. ( T h e s e foods
also p r o m o t e the secretion o f estrogen.)
Estrogen, w h i c h plays a role in the growth o f breast tumors,
is secreted n o t only in the ovaries, but in m o r e yin fat cells.
W o m e n w h o are obese have higher levels o f estrogen than
w o m e n w h o are thin, a n d also have a greater risk o f breast
c a n c e r after m e n o p a u s e . Moreover, researchers at the Naylor
D a n a Institute in Valhalla, N e w York, have discovered that
w h e n w o m e n switch to a diet low in fat (20 percent o f total
calories) their estrogen levels rapidly decline by 20 percent,
showing that fat intake has a definite influence o n cancer.
T h e p r o d u c t i o n o f estrogen is p r o m o t e d especially by the
o v e r c o n s u m p t i o n o f m i l k , ice c r e a m , butter, a n d o t h e r h i g h -
fat foods, as well as by c h o c o l a t e , refined sugar, a n d o t h e r e x -
tremely yin f o o d s a n d beverages.
Cancers o f the u p p e r digestive tract, i n c l u d i n g those in the
s t o m a c h a n d esophagus, are a c c e l e r a t e d by the o v e r c o n s u m p -
tion o f yin extremes. Cancers o f the lower digestive tract, i n -
c l u d i n g c o l o r e c t a l cancer, are p r o m o t e d p r i m a r i l y b y an e x -
cessive intake o f yang extremes. T h a t explains w h y the
Japanese have a h i g h rate o f s t o m a c h c a n c e r a n d a low rate o f
c o l o n cancer, a n d why A m e r i c a n s e x p e r i e n c e the o p p o s i t e i n -
c i d e n c e : a low rate o f s t o m a c h c a n c e r a n d a h i g h rate o f c o l o n
cancer. T h e Japanese tend to d e v e l o p m o r e s t o m a c h c a n c e r s
because they eat a large v o l u m e o f sugar, c h e m i c a l s , a n d
m o r e yin, c h e m i c a l l y g r o w n a n d treated white r i c e . T h e c o n -
s u m p t i o n o f a l c o h o l a n d a l a c k o f c h e w i n g c o n t r i b u t e to the
d e v e l o p m e n t o f an overacid c o n d i t i o n in the s t o m a c h that c a n
p r o m o t e the eventual d e v e l o p m e n t o f cancer. A m e r i c a n s d e -
velop m o r e c o l o n cancers primarily b e c a u s e o f their h i g h in-
take o f m e a t , eggs, cheese, a n d o t h e r e x t r e m e y a n g a n i m a l
foods. O f course, yin a n d y a n g f o o d s are always eaten in c o m -
b i n a t i o n . But certain p e o p l e eat a larger v o l u m e o f o n e , while
some eat a larger v o l u m e o f the other, a n d these differences
influence the types o f c a n c e r they d e v e l o p .
Skin cancer, w h i c h develops at the p e r i p h e r y o f the body, is
p r o m o t e d by the o v e r c o n s u m p t i o n o f m o r e yin f o o d s a n d bev-
erages, while b o n e cancer, w h i c h develops d e e p e r inside, is a c -
celerated by the c o n s u m p t i o n o f m o r e y a n g dietary extremes.
L e u k e m i a , a disease o f the b l o o d , is characterized b y a d e -
crease in the n u m b e r o f red b l o o d cells together with a d r a -
m a t i c increase in the n u m b e r o f white b l o o d cells. L e u k e m i a
patients m a y have as m a n y as o n e million white b l o o d cells
per c u b i c m m o f b l o o d instead o f the n o r m a l 5,000 to 6 , 0 0 0 .
W h i t e b l o o d cells are m o r e yin than red b l o o d cells. R e d
b l o o d cells are generally smaller a n d m o r e c o m p a c t , while
white b l o o d cells are larger. A n increase in the n u m b e r o f
white b l o o d cells indicates an overly yin c o n d i t i o n in the
b l o o d a n d in the b o d y as a w h o l e . T h i s c o n d i t i o n is p r o m o t e d
by o v e r c o n s u m p t i o n o f sugar, soft drinks, ice c r e a m , m i l k ,
chemicals, a n d other yin extremes. A t the s a m e time, a d e -
crease in the n u m b e r o f red b l o o d cells reflects a lack o f m i n -
erals a n d o t h e r m o r e yang factors in the diet.
Meat Consumption
and Colon Cancer
In a study conducted at Brigham and Women's Hospital in Bos-
ton and released in December 1990, persons who eat beef,
pork, or lamb every day were found to be twice as likely to get
colon cancer as those who avoid red meat. The study was con-
ducted on 88,751 women, and provides some of the strongest
evidence yet that a diet high in red meat contributes to this type
of cancer.
The study was based on a follow-up of the health and eating
habits of nurses throughout the United States during the period
from 1980 to 1986. The researchers discovered that women
who ate pork, beef, or lamb as a main dish every day were two-
and-a-half times more likely to develop colon cancer than those
who ate these foods less than once a month. Processed meats
were significantly associated with a higher risk of colon cancer.
Commenting on the results, Dr. Walter C. Willet, the director of
the study said, "Moderate red meat intake is certainly better
than large amounts, but it's quite possible that no red. meat in-
take is even better."
Hodgkin's disease a n d l y m p h o s a r c o m a are also m o r e yin

f o r m s o f cancer. In Hodgkin's disease, the l y m p h n o d e s and
spleen b e c o m e i n f l a m m e d ; in l y m p h o s a r c o m a , tumors f o r m
in the l y m p h o i d tissue a n d the l y m p h a t i c organs b e c o m e
swollen. A s in l e u k e m i a , b o t h diseases involve an increase in
the n u m b e r o f white b l o o d cells.
Like the o p p o s i t e poles o f a m a g n e t , yin and yang attract
o n e another. T h e m o r e e x t r e m e the diet b e c o m e s at o n e e n d
o f the f o o d s p e c t r u m , the m o r e we require opposite extremes
to m a k e b a l a n c e . In this century, rising intakes o f m e a t and
p o u l t r y ( y a n g f o o d s ) have required progressively m o r e power-
ful forms o f yin to m a k e b a l a n c e . Sugar, c h o c o l a t e , coffee,
n i g h t s h a d e vegetables, spices, a n d tropical fruits are c o m -
m o n l y used today. But b e y o n d these, m a n y p e o p l e turn to the
f r e q u e n t c o n s u m p t i o n o f a l c o h o l , o r to drugs, w h i c h are even
m o r e e x t r e m e . In s o m e cases, the c o m b i n a t i o n o f b o t h ex-
CHRONIC MYELOCYTIC LEUKEMIA
Healing Cancer with Love

My mother and I were very close. When she was diagnosed
with colon cancer in 1982, I thought nothing worse could hap-
pen. Then, when she died in 1984, at the age of 49, my life was
rocked to the core. Her illness and death, ironically, set me on
the path I follow today.
I watched as conventional methods of treatment hastened
her deterioration. Watching her suffer more with each treatment
strengthened my conviction to seek out alternative treatments
should I ever find myself in a similar situation. I had absolutely
no idea what that meant, but I knew that I could never go
through a similar ordeal. Interestingly, one of her doctors men-
tioned macrobiotics to me, but it was too late for her, and I forgot
all about it.
My maternal family history is checkered with diabetes, can-
cer, and anemia, so it was no surprise when, as a child, I was di-
agnosed with Mediterranean Anemia. Every female member of
my family was plagued with this disease.
Throughout my teenage years, I seemed relatively healthy,
but always had the hardest time healing cuts and scratches.
Bruises seemed to appear from nowhere. Stamina was always a
problem as well. My menstrual cycle was irregular and so doc-
tors began hormone treatments that would last for over 15
years.
At the age of 14, I decided to become a vegetarian (whatever
that means). I continued to eat lots of dairy, sugar, and refined
foods. After my mother died, my fatigue worsened. I thought it
was just an accumulation of exhaustion from over two years of
taking care of her and dealing with my grief. I felt drained all the
time. As the months after her death wore on, it seemed that my
condition worsened—bruises were appearing everywhere; I felt
as though my insides were on fire.
Finally, after five months of living in this manner, I decided
that a fresh start was what I needed. So I packed up and left
Florida and moved north to Philadelphia. As I settled into my
new surroundings, my health continued to worsen. Bruises ap-
peared from nowhere; minor scratches became infected and
would not heal; and I was exhausted. I finally decided to see a
doctor, who, after a battery of tests, referred me to a hemotolo-
gist/oncologist. I was put through every test they could think of,
after which they came up with the diagnosis of chronic myelo-
cytic leukemia.
So here I was, twenty-seven years old, sitting in a room with
five hemotologists recounting my options—as they saw them.

Seeing a lymphocyte count as high as mine, they really did not
see a sunny future for me. However, they did want to propose
experimental chemotherapy and a possible bone marrow trans-
plant. When I questioned them as to a time frame, their re-
sponse was not encouraging—three months to live with no treat-
ment, and six months to a year with treatment. It seemed to me
that the only guarantee I could get from them was that I would
lose my hair and feel lousy for the time I had left. All I could think
of was what my mother went through. I said I needed a few
days to digest all of this. I knew I would never go back there.
For about a week, I walked around in a daze. Here I was,
faced with this crisis, in a new city, with nowhere to turn. Finally I
spoke to a friend at work and told him everything. I told him that
my plan was to return to Europe and live there until the end
came. He suggested that before I did anything quite that dras-
tic, I meet a friend of his who ate this strange diet that was sup-
posed to help people recover from diseases like cancer. I fig-
ured I had nothing to lose and agreed.
That weekend I was introduced to Robert Pirello, who had
been practicing macrobiotics for eight years, and my life was
changed forever.
Bob was great. He listened to all my fears and finally agreed
to help me as much as he could. The next day, we went shop-
ping. I watched as Bob loaded up my cart with all these unfamil-
iar foods. I couldn't even pronounce the names—I was going to
cook and eat them? But, then again, I thought, I had always
loved a challenge. What bigger challenge than seeing if I could
heal my own illness?
We went back to my apartment and Bob cleaned out my
cupboards—throwing away all the old foods and replacing them
with this new food. As I watched; I began to get really scared—a
challenge was one thing, but this was my life. If I messed this
up, there were no second chances. As Bob left, he handed me
The Cancer Prevention Diet by Michio Kushi, telling me to read
and cook. I read all night.
We met for lunch every day. Bob brought rice balls or left-
overs from his own dinner. (Although I was a great conventional
cook, my macrobiotic cooking was terrible then.) We talked and
talked and I read and read. After a few weeks, I had lost weight
and had more energy. Then I had a blood test—my lymphocyte
count had worsened. Now I was scared. Even macrobiotics
wasn't working. I felt hopeless. But, with Bob's encouragement, I
persevered. I began to cook in earnest. It suddenly occurred to
me that only I could make me well. Bob wanted me to meet with
a macrobiotic teacher. I refused. I needed to do this on my own;

a teacher would only be another crutch—someone else to take
responsibility for me. / needed to do this for me.
I continued to cook and eat, and things started to improve.
Even my blood tests were beginning to reverse—ever so slightly.
But that was enough to give me hope. I thought the worst was
over. God, we can be so naive sometimes. To think that I could
change my life so drastically with no "payback" was insane. But
maybe it's better to be ignorant. The discharging began full
force. First, the diarrhea that lasted a couple <5f weeks. I was so
depleted, I thought I would never survive.
Then my skin began to break out. The itching and erupting
spread until I was completely covered with a rash. When that
cleared (after eight weeks), I was left with a face full of pimples
that would plague me for almost two years. Menstrual problems
including an ovarian cyst developed. Hip baths and bancha tea
douches solved that problem, only to be replaced by more
discharging.
And so it went. Although the discharge was always unpleas-
ant and almost impossible to bear, I knew I was improving. Each
blood test revealed an improvement in my white cell count. The
doctors were amazed. They called it "spontaneous regression"
and said it was very rare—and could reverse at any time. I now
know differently. Thirteen months after my practice of mac-
robiotics began, my white cell count was declared within normal
range, where it has remained for almost seven years now.
And what did the doctors have to say? Well, they said that
spontaneous regression never yielded results like these, so this
miraculous improvement had to be the result of something else.
I then told them about macrobiotics. They called it "voodoo"
and said it had nothing to do with my recovery. When I per-
sisted, they said that I was probably misdiagnosed in the first
place. I was blind with rage. I knew what I had just been
through. Misdiagnosed? I was appalled at their arrogance and
lack of vision. I left—and have never returned.
When I began my practice of macrobiotics, I was going to eat
and get well. The philosophy was of little interest to me. But as
my health improved, so did my clarity and judgment. Even now,
it seems as though the fog continues to disperse each day, and
I wonder how I could have been blind to the order of the uni-
verse for so much of my life.
It is hard for me to remember the person I was before mac-
robiotics. Bob and I married and have created a wonderful life
together. My gratitude to him is boundless—he was my teacher
and my support system through the darkest times. We are the
publishers of a newsletter—MacroNews—that reaches many

people in the Philadelphia area and around the world, and is
committed to sharing what we know to be the natural order. I
work as a macrobiotic cook in a natural foods store and have be-
gun to conduct cooking classes in our home. (Yes, my cooking
has improved dramatically since the beginning) I feel strong and
my health continues to improve. Life is a wonder to me now.
People seem amazed when I tell them that cancer was the
best thing to ever happen to me. Yet, without that trial, I would
never have met my wonderful husband to whom I owe my very
life. I would never have learned what true responsibility for one-
self can mean. And chances are, I would have never discovered
this way of life that has the potential of changing our entire civili-
zation into what it was meant to be.
Source: "Macrobiotics: Getting Started," by Christina Pirello, Mac-

roNews, Jan./Feb. 1990.
tremes p r o m o t e s the d e v e l o p m e n t o f c a n c e r ; m e l a n o m a is an
e x a m p l e o f this type o f cancer.
M e l a n o m a usually appears initially o n an existing m o l e and
spreads quickly t h r o u g h the l y m p h o r b l o o d to the lungs,
liver, brain, intestines, reproductive organs, o r other sites.
T h e o v e r c o n s u m p t i o n o f yin extremes, i n c l u d i n g sugar, fats
a n d oils a n d m i l k , p r o m o t e s the tendency o f the c a n c e r to ap-
p e a r at the surface o f the body. O v e r c o n s u m p t i o n o f chicken,
cheese, eggs, a n d other m o r e y a n g animal f o o d s accelerates
the tendency for the c a n c e r to spread a n d develop internally.
To summarize, certain cancers are p r o m o t e d by the over-
c o n s u m p t i o n o f extremely yin foods, others are p r o m o t e d by
t o o m a n y yang extremes, while others result f r o m an excess o f
b o t h extremes. In Table 5.3, we classify c o m m o n varieties o f
c a n c e r a c c o r d i n g to yin a n d yang.
CANCER PROMOTERS, CANCER INHIBITORS
Y i n a n d yang h e l p clarify the role that foods have in p r o m o t -

ing or inhibiting cancer. For e x a m p l e , e p i d e m i o l o g i c a l studies
have f o u n d that the i n c i d e n c e o f c o l o n c a n c e r is higher in the
Table 5.3 General Yin(V) and Yang(A) Classification of Cancer

Sites
Extreme Extreme Combined Yin and

Yin Cancer Site Yang Cancer Site Yang Cancer Site
Breast Colon Lung

Stomach Prostate Bladder
Skin Rectum Uterus
Mouth (except tongue) Ovary Kidney
Esophagus Bone Spleen
Leukemia Pancreas Melanoma
Hodgkin's Disease Brain (inner regions) Tongue
Brain (outer regions)
United States a n d other countries where the c o n s u m p t i o n o f

m e a t a n d saturated fat ( y a n g ) is h i g h , a n d where the c o n -
s u m p t i o n o f fiber is low. In D e c e m b e r 1986, the New England
Journal of Medicine a d d e d to the e v i d e n c e with a report o n a
study in w h i c h m e n with high cholesterol levels were f o u n d to
b e 60 percent m o r e likely to d e v e l o p c o l o n c a n c e r t h a n those
with n o r m a l cholesterol levels. ( A n o t h e r study f o u n d a rela-
tionship between high cholesterol a n d c o l o n polyps that often
turn c a n c e r o u s . ) M e a t , eggs, dairy foods, a n d o t h e r a n i m a l
products are the chief sources o f saturated fat a n d cholesterol
in the m o d e r n diet.
O n the o t h e r h a n d , p o p u l a t i o n s that c o n s u m e less a n i m a l
f o o d and m o r e cereal grains a n d other plant fibers (yin) have
m u c h lower rates o f c o l o n cancer. As we have seen, the over-
c o n s u m p t i o n o f too m a n y strong yang a n i m a l f o o d s p r o m o t e s
the d e v e l o p m e n t o f c a n c e r in the lower digestive tract, espe-
cially colo-rectal cancer. Plant fibers, w h i c h are relatively
m o r e yin, offset this tendency a n d thereby have a protective
effect. Vegetable fibers disperse potentially h a r m f u l a c c u m u -
lations o f fat and m u c u s in the intestines. T h e y h e l p prevent
the sluggishness or stagnation that results f r o m c o n s u m i n g t o o
m a n y animal foods.
In a similar way, leafy green a n d orange-yellow vegetables,
which are high in beta-carotene, help protect against l u n g
cancer. L u n g c a n c e r is p r o m o t e d by an excessive c o n s u m p t i o n
o f extremes o f b o t h yin a n d yang, especially m e a t , eggs,
cheese, and other high-fat a n i m a l foods, a n d sugar, c h e m i -
cals, a n d refined f o o d s . Vegetable f o o d s help slow the b u i l d u p

o f a n i m a l fats that underlie the d e v e l o p m e n t o f cancer.
Several years a g o it was discovered that the fat a n d protein
m o l e c u l e s c o n t a i n e d in c h a r c o a l grilled m e a t or fish c a n p r o -
m o t e cancer. However, p e o p l e have eaten f o o d s such as grilled
sardines, fish, o r m e a t for thousands o f years, yet rarely devel-
o p e d cancer. Traditionally, these f o o d s were eaten together
w i t h plenty o f fresh green vegetables, creating a c o m p l e m e n -
tary b a l a n c e that prevented c a n c e r f r o m d e v e l o p i n g . A g a i n ,
the c a n c e r - c a u s i n g potential o f these extreme yang f o o d s is
neutralized o r offset by the yin qualities c o n t a i n e d in plant
foods.
S o m e p e o p l e believe that the sun causes skin cancer. H o w -
ever, o f itself, the sun is n o t the cause o f this disease. M a n y
p e o p l e are able to s p e n d l o n g periods o f time in the sun a n d
never d e v e l o p skin cancer. T h e predisposition to this c a n c e r
c o m e s f r o m o u r u n d e r l y i n g c o n d i t i o n , a n d this is d e t e r m i n e d
b y o u r dietary habits. T h e c o n s u m p t i o n o f milk, cheese, a n d
o t h e r a n i m a l fats, a n d sugar, soft drinks, c h e m i c a l i z e d f o o d ,
a n d o t h e r yin extremes provides the underlying basis for skin
c a n c e r to d e v e l o p . T h e sun, a m o r e y a n g influence, attracts
yin excess in the b o d y a n d causes it to b e discharged through
the skin. If the v o l u m e o f excess is m o d e r a t e , it p r o d u c e s skin
m a r k i n g s such as freckles a n d a g i n g spots. T h e s e markings
represent the discharge o f excess sugar a n d simple c a r b o h y -
drates. If the a m o u n t o f excess in the b o d y is great, the a c c u -
m u l a t i o n o f excess c a n lead to the cell changes that p r o m o t e
cancer. However, the source o f excess is diet, not the sun.
T h e f o o d s in the m a c r o b i o t i c diet c o m e primarily f r o m the
m o r e centrally b a l a n c e d category. W h e n eaten in the p r o p e r
p r o p o r t i o n s , they h e l p neutralize or offset the effects o f die-
tary extremes. A naturally b a l a n c e d diet keeps the b o d y free
o f t o x i c b u i l d u p , a n d helps the b o d y naturally discharge ac-
c u m u l a t i o n s o f excess. In the next chapter, we l o o k m o r e
closely at the f o o d s in the standard m a c r o b i o t i c diet and at
their role in inhibiting c a n c e r a n d p r o m o t i n g health.
6
Foods That
Promote Health
T h e healing p o w e r o f the s t a n d a r d m a c r o b i o t i c diet derives

f r o m its overall reliance o n centrally b a l a n c e d f o o d s , a n d n o t
f r o m the isolated effects o f any o n e particular f o o d o r c h e m i -
cal c o m p o u n d . A t the same time, researchers have discovered
that the p r i m a r y categories o f f o o d in the s t a n d a r d m a c -
robiotic diet ( w h o l e grains, b e a n s a n d b e a n p r o d u c t s , fresh l o -
cal vegetables, a n d sea vegetables) have specific properties
that inhibit cancer. Evidence is n o w a c c u m u l a t i n g that pri-
m a r y m a c r o b i o t i c f o o d s n o t o n l y prevent c a n c e r f r o m devel-
o p i n g , but also slow o r inhibit its d e v e l o p m e n t . S o m e o f the
possible c a n c e r - i n h i b i t i n g substances f o u n d in m a c r o b i o t i c
foods are shown in Table 6 . 1 .
In this chapter, we present a m o r e e l a b o r a t e list o f f o o d s
that are i n c l u d e d in the m a c r o b i o t i c diet, a n d m e n t i o n s o m e
o f the scientific research linking these p r i m a r y f o o d s to re-
d u c e d c a n c e r risk. A l s o presented are general guidelines for
a d o p t i n g the standard m a c r o b i o t i c diet for the recovery o f
health. ( M o r e specific r e c o m m e n d a t i o n s are presented in The
Cancer Prevention Diet listed in R e c o m m e n d e d R e a d i n g o n
p a g e 161. Readers w h o w o u l d like m o r e detailed advice are
e n c o u r a g e d to refer to this b o o k . ) T h e s e guidelines are n o t
substitutes for qualified m e d i c a l care. Persons with serious ill -
117
Table 6.1 Possible Cancer-Inhibiting Substances in Basic

Macrobiotic Foods
Food Cancer-Inhibiting Factors
Whole grains Fiber, protease inhibitors
Beans and bean products Fiber, protease inhibitors
Orange-yellow vegetables Beta-carotene and other

carotenoid pigments, fiber
Green leafy vegetables Beta-carotene and other
carotenoid pigments,
chlorophyll, fiber
Cruciferous vegetables Indoles, dithiolthiones,

glucosinolates, carotenoids,
chlorophyll, fiber
Sea vegetables Fiber, chlorophyll, fucoidan
ness are, o f course, advised to consult with a qualified m e d i c a l

o r nutritional professional at the earliest opportunity.
As we saw in C h a p t e r 2, the r e c o m m e n d e d percentages o f
f o o d s in the standard m a c r o b i o t i c diet are for an entire day,
a n d are c a l c u l a t e d by v o l u m e a n d n o t by weight. It isn't n e c -
essary to i n c l u d e all o f these categories at every m e a l , n o r to
i n c l u d e all o f these f o o d s at o n c e w h e n b e g i n n i n g m a c -
robiotics. Start with the basic staples a n d b r o a d e n your selec-
tion as you familiarize yourself with these new foods. Break-
fast, for e x a m p l e , is often m o r e simple, consisting o f a whole
grain p o r r i d g e , miso s o u p , a n d a few basic side dishes; l u n c h
a n d d i n n e r c a n b e m o r e e l a b o r a t e . However, it is i m p o r t a n t to
have w h o l e grains as your m a i n f o o d at e a c h m e a l and to have
a d e q u a t e variety in your daily diet as a w h o l e .
T h e recipes in The Macrobiotic Cancer Prevention Cook-
book a n d o t h e r c o o k b o o k s listed at the e n d o f this chapter
c a n h e l p y o u get started with a w i d e r a n g e o f f o o d s and trans-
late these guidelines into delicious and nourishing meals.
Principal f o o d s are n o r m a l l y eaten daily and i n c l u d e whole
grains, beans a n d b e a n products, vegetables, a n d sea vegeta-
bles. Low-fat w h i t e - m e a t fish, seasonal fruits, natural desserts,
nuts, seeds, natural sweeteners, and other supplementary
f o o d s are eaten less often. C o n d i m e n t s , pickles, snacks, sea-
sonings, a n d beverages c a n b e used daily b u t in smaller q u a n -
Foods That Promote Health 119
tities than p r i n c i p a l f o o d s . " O c c a s i o n a l use" f o o d s m a y b e

c o n s u m e d an average o f two o r three times p e r w e e k , while
"infrequent use" f o o d s s h o u l d n o t b e c o n s u m e d m o r e t h a n
two or three times p e r m o n t h .
T h e guidelines that f o l l o w are b r o a d a n d f l e x i b l e . T h e
standard m a c r o b i o t i c way o f eating offers a n i n c r e d i b l e vari-
ety o f f o o d s a n d c o o k i n g m e t h o d s to c h o o s e f r o m . T h e s e
guidelines f o r m the basis f o r the natural recovery o f health
a n d the prevention o f illness, a n d c a n b e a p p l i e d w h e n select-
ing the highest quality natural f o o d s for daily meals.
WHOLE CEREAL GRAINS
W h o l e cereal grains are the staff o f life a n d an essential p a r t

o f a b a l a n c e d diet. T h e y constitute u p to 50 to 60 p e r c e n t o f
the standard m a c r o b i o t i c diet. B e l o w is a list o f the w h o l e
grains and grain p r o d u c t s that are frequently i n c l u d e d :
R e g u l a r Use
Barley Pearl barley ( h a t o m u g i )

Buckwheat Rye
Corn Short g r a i n b r o w n rice
M e d i u m grain b r o w n W h o l e oats
rice (in w a r m e r areas W h o l e wheat berries
or seasons) O t h e r traditionally used
Millet w h o l e grains
Occasional Use
C o r n grits R o l l e d oats
Corn meal Rye, w h e a t , rice a n d
Couscous other whole grain
Cracked wheat flakes
(bulghur) Steel cut oats
L o n g grain b r o w n rice Sweet b r o w n rice
M o c h i (a cake m a d e O t h e r traditionally
f r o m p o u n d e d sweet used w h o l e grain
b r o w n rice) products
Occasional Use Flour Products
Fu Unyeasted whole rye b r e a d

Seitan Unyeasted w h o l e wheat
Soba (buckwheat) bread
noodles W h o l e wheat n o o d l e s
S o m e n (thin w h e a t ) O t h e r w h o l e grain p r o d u c t s
noodles that were used
U d o n (wheat) noodles traditionally
C o o k e d w h o l e grains are preferable to flour p r o d u c t s or to

c r a c k e d o r rolled grains because o f their easier digestibility. In
g e n e r a l , it is better to k e e p the intake o f flour p r o d u c t s — o r
c r a c k e d or rolled grains — t o less than 15 to 20 percent o f your
daily c o n s u m p t i o n o f w h o l e grains.
Cancer-Inhibiting Properties
A wide variety o f studies show that, as a part o f a b a l a n c e d

diet, w h o l e grains, w h i c h are high in fiber a n d b r a n , protect
against nearly all forms o f cancer. For e x a m p l e , in 1981, Pe-
layo C o r r e a , a researcher at the Louisiana State University
M e d i c a l Center, reported a w o r l d w i d e association between
low d e a t h rates f r o m c a n c e r o f the breast, c o l o n , and prostate
a n d a high p e r capita c o n s u m p t i o n o f rice, sweet c o r n
( m a i z e ) , a n d beans. A t present, thirty-two w o r l d w i d e studies
have associated c o n s u m p t i o n o f high-fiber grains and grain
p r o d u c t s with lowered rates o f c o l o n cancer. Laboratory stud-
ies also show that cereal grains have a cancer-protective ef-
fect. For e x a m p l e , rice b r a n , the outer c o a t i n g o f b r o w n rice,
has b e e n shown in animal experiments to r e d u c e the inci-
d e n c e o f c a n c e r in the large intestine. Japanese scientists have
isolated several substances in rice bran that have cancer-in-
hibiting properties, a n d have f o u n d that these substances sup-
pressed the growth o f solid tumors in m i c e .
T h e Senate Select Committee's report Dietary Goals for the
United States, the N a t i o n a l A c a d e m y o f Sciences' report Diet,
Nutrition and Cancer, the dietary guidelines o f the A m e r i c a n
C a n c e r Society, a n d m a n y others call for substantial increases
in the c o n s u m p t i o n o f whole grains.
B r o w n rice, barley, wheat, oats, rye, c o r n , and other whole
grains c o n t a i n c o m p o u n d s k n o w n as protease inhibitors that

are believed to suppress the a c t i o n o f proteases, enzymes sus-
p e c t e d o f p r o m o t i n g cancer. Protease inhibitors m a y also i n -
terfere with the activity o f o n c o g e n e s , w h i c h , u n d e r c e r t a i n
circumstances, are t h o u g h t to stimulate n o r m a l cells to turn
cancerous.
Researchers at the H a r v a r d S c h o o l o f P u b l i c H e a l t h have
e x p e r i m e n t e d with protease inhibitors a n d have f o u n d that
they prevent cells d a m a g e d by c a r c i n o g e n s f r o m t u r n i n g c a n -
cerous, a n d cause c a r c i n o g e n - d a m a g e d cells to return to n o r -
m a l . A c c o r d i n g to Dr. Walter Troll, a professor o f e n v i r o n -
mental m e d i c i n e at N e w York University w h o has d o n e
extensive research o n protease inhibitors, eating f o o d s h i g h in
these substances c a n inhibit c a n c e r d e v e l o p m e n t even in its
later stages.
General Guidelines
For the i m p r o v e m e n t o f h e a l t h , it is best to t e m p o r a r i l y limit

o r avoid eating b a k e d flour p r o d u c t s such as cookies, m u f f i n s ,
crackers, chapatis, e t c . , even w h e n they are m a d e f r o m w h o l e
grain flours. However, natural unyeasted w h o l e grain s o u r -
d o u g h b r e a d c a n b e eaten w h e n craved, usually several times
per week; w h o l e wheat n o o d l e s ( u d o n ) c a n also b e i n c l u d e d
several times per week, preferably in s o u p o r b r o t h . (Persons
w h o have h a d surgery within the past two years are advised to
temporarily avoid b u c k w h e a t n o o d l e s [ s o b a ] a n d w h o l e b u c k -
wheat [kasha].) O a t m e a l m a d e f r o m rolled o r c u t oats is also
best avoided as are other rolled, m i l l e d , o r partially refined
grains o r grain p r o d u c t s until the c o n d i t i o n improves.
Short grain b r o w n rice is r e c o m m e n d e d as the p r i m a r y
grain for daily c o n s u m p t i o n , a n d pressure c o o k i n g is the p r e -
ferred m e t h o d for p r e p a r i n g b r o w n rice in a t e m p e r a t e cli-
m a t e . For variety, b r o w n rice c a n b e c o o k e d with grains such
as millet, barley, pearl barley ( h a t o m u g i ) , a n d w h e a t berries,
or with azuki o r other beans. T h e s e ingredients c a n b e c o o k e d
in the same dish, using, for e x a m p l e , 80-85 p e r c e n t b r o w n
rice and 15-20 percent o f these o t h e r ingredients. Porridge
m a d e f r o m leftover b r o w n rice a n d o t h e r w h o l e grains c a n b e
eaten as a h o t breakfast cereal. S i m p l y a d d water to leftover

grains a n d reheat. C o r n o n the c o b , fresh a n d in season, c a n
also b e eaten several times p e r week, without butter.
SOUPS
S o u p s c o m p r i s e a b o u t five percent o f the standard m a c -

r o b i o t i c d i e t . For m o s t p e o p l e , that averages out to a b o u t o n e
o r two c u p s or small bowls p e r day. A w i d e variety o f ingredi-
ents, i n c l u d i n g vegetables, grains, beans, sea vegetables, n o o -
dles, tofu, t e m p e h , a n d , occasionally, white-meat fish are
w o n d e r f u l in soups. S o u p s are delicious w h e n m o d e r a t e l y sea-
s o n e d with either miso, tamari soy sauce, sea salt, u m e b o s h i
p l u m o r paste, o r o c c a s i o n a l ginger.
S o u p s c a n b e m a d e thick a n d rich, o r as simple clear
broths. Vegetable, g r a i n , o r b e a n stews c a n also b e enjoyed,
while a variety o f garnishes, such as scallions, parsley, a n d
nori sea vegetable m a y b e used to e n h a n c e the a p p e a r a n c e
a n d flavor o f soups.
L i g h t miso s o u p , with vegetables a n d w a k a m e o r k o m b u , is
r e c o m m e n d e d daily — o n average, o n e small b o w l o r c u p per
day. M u g i ( b a r l e y ) m i s o is the best for regular c o n s u m p t i o n ,
f o l l o w e d by soybean ( h a t c h o ) m i s o . A s e c o n d c u p or bowl o f
s o u p m a y also b e e n j o y e d , preferably m i l d l y seasoned with ta-
m a r i soy sauce o r sea salt. O t h e r healthful varieties o f s o u p
include:
B e a n a n d vegetable P u r e e d squash a n d
soups o t h e r vegetable soups
G r a i n a n d vegetable soups
C a n c e r - I n h i b i t i n g Properties
Practically all o f the ingredients c o m m o n l y used in miso and

o t h e r m a c r o b i o t i c soups have c a n c e r - i n h i b i t i n g properties.
M i s o itself is m a d e f r o m naturally f e r m e n t e d soybeans a n d
grains, w h i c h c o n t a i n fiber a n d h i g h levels o f protease inhibi-
tors. M i s o s o u p frequently includes orange-yellow a n d green
leafy vegetables, w h i c h are high in beta-carotene, as well as
c a b b a g e , cauliflower, turnips, a n d other cruciferous vegeta-
COLON CANCER
"Avoid Dying of Cancer"

Back in 1982 when I was 75, I had been going to an internist
every year for a complete physical check-up. This included a
sigmoidoscope of the colon but, for some reason, did not in-
clude the Hemoccult II slide test, which checks the feces for
blood. In March of 1982, several months after my last examina-
tion, I consulted my internist again regarding pain in the abdo-
men and he prescribed a tranquilizer for "gas."
My guardian angel must have been looking out for me when
I saw a newspaper write-up about a course entitled "Avoid
Dying of Cancer—Now or Later" conducted once a year at Ohio
State University. While it is attended primarily by approximately
300 medical and nursing students, senior citizens can attend
without charge. Included in the course is voluntary testing of the
feces for blood by the Hemoccult II slide method. In the course I
learned that everyone over 50 years of age should have such a
check once a year. The test can be done at home in privacy.
My test was positive whereupon I had a barium enema that
showed a tumor in the colon. It was removed without a colos-
tomy. One year later, the results of a liver CAT scan prompted
me to investigate the macrobiotic diet. I learned of it from a TV
newscast that told how Dr. Anthony Sattilaro had picked up two
hitchhikers and learned of the diet.
I attended the Macrobiotic Way of Life Seminar in Boston to
learn about cooking, home care, and macrobiotic principles.
Since then I have attended four of the very beneficial mac-
robiotic summer conferences presented in the Berkshires. For a
year after going on the diet, I was given a medical check-up
every three months. Now I only have to go in once a year, With
the support of my wife, Margaret, many changes were made in
lifestyle, the food we purchase, the way it is prepared, how we
eat, and in other aspects. I increased my amount of exercise. As
a result, I.experienced weight control from a lowered fat intake.
My cholesterol went from 219 to 137, and I feel physically and
mentally more alert and good enough to take several trips a
year. My CEA levels are well within the normal range and there
is no sign of a recurrence of the cancer.
Source. Correspondence with Cecil O. Dudley, Columbus, Ohio, Au-

gust 1990.
bles c o n t a i n i n g substances c a l l e d indoles. As discussed below,

these substances are n o w c o n s i d e r e d to have a w i d e range o f
a n t i - c a n c e r effects. Moreover, shiitake m u s h r o o m s , also n o t e d
f o r their c a n c e r - i n h i b i t i n g properties (see b e l o w ) , are often
a d d e d to m i s o s o u p , as are w a k a m e , k o m b u , a n d other sea
vegetables that have also b e e n discovered to inhibit the devel-
o p m e n t o f tumors.
In 1981 Japan's N a t i o n a l C a n c e r Center reported that
p e o p l e w h o eat m i s o s o u p daily are 33 percent less likely to
d e v e l o p s t o m a c h c a n c e r a n d have 19 percent less c a n c e r at
o t h e r sites than those w h o never eat miso soup. T h e 13-year
study, involving a b o u t 2 6 5 , 0 0 0 m e n a n d w o m e n over 4 0 , also
f o u n d that those w h o never ate miso s o u p h a d a 43 percent
h i g h e r d e a t h rate f r o m c o r o n a r y heart disease than those w h o
c o n s u m e d m i s o s o u p daily. T h o s e w h o abstained f r o m miso
also h a d 29 p e r c e n t m o r e fatal strokes, 3.5 times m o r e deaths
resulting f r o m high b l o o d pressure, a n d higher mortality f r o m
all o t h e r causes.
General Guidelines
M i s o is processed with natural sea salt, so use it in m o d e r a t i o n .

M i s o s o u p s h o u l d have a m i l d flavor a n d n o t b e too salty. It
c a n b e eaten o n c e a n d sometimes twice p e r day. C h a n g e the
r e c i p e often. O t h e r soups — i n c l u d i n g grain, b e a n , a n d vegeta-
b l e s o u p s — c a n also b e eaten for variety a n d e n j o y m e n t .
VEGETABLES
R o u g h l y o n e quarter to o n e third (25 to 30 percent) o f daily

intake c a n i n c l u d e vegetables. N a t u r e provides an incredible
variety o f fresh l o c a l vegetables to c h o o s e f r o m . Available veg-
etables i n c l u d e :
Regular Use
A c o r n squash H u b b a r d squash
Bok choy Jinenjo
Broccoli Kale
Foods That Promote Health
Brussels sprouts Leeks

Burdock Lotus root
Butternut squash M u s t a r d greens
Cabbage Onions
Carrots Parsley
C a r r o t tops Parsnip
Cauliflower Pumpkin
Chinese c a b b a g e Radish
C o l l a r d greens Red cabbage
Daikon Rutabaga
D a i k o n greens Scallions
D a n d e l i o n greens Turnip
D a n d e l i o n roots T u r n i p greens
Hokkaido pumpkin Watercress
Occasional Use
Celery Lambs-quarters
Chives Mushrooms
Coltsfoot Pattypan squash
Cucumber R o m a i n e lettuce
Endive Salsify
Escarole Shiitake m u s h r o o m s
G r e e n beans Snap beans
Green peas S n o w peas
I c e b e r g lettuce Sprouts
Jerusalem artichoke S u m m e r squash
Kohlrabi Wax beans
Avoid (for O p t i m a l Health)
Artichoke Plaintain
B a m b o o shoots Potato
Beets Purslane
Curly d o c k Shepherd's - purse
Eggplant Sorrel
Fennel Spinach
Ferns Sweet p o t a t o
Ginseng Swiss c h a r d
Green/red pepper Taro ( a l b i ) p o t a t o
New Zealand Tomato
spinach Yams
Okra Zucchini
Vegetables c a n b e served in soups, or with grains, beans, o r

sea vegetables. T h e y c a n also b e used in m a k i n g rice rolls
( h o m e m a d e sushi), served with n o o d l e s or pasta, c o o k e d with
fish, o r served a l o n e . T h e most c o m m o n m e t h o d s for c o o k i n g
vegetables i n c l u d e b o i l i n g , steaming, pressing, sauteing ( b o t h
waterless a n d with o i l ) , a n d pickling. A variety o f natural sea-
sonings, i n c l u d i n g miso, tamari soy sauce, sea salt, and b r o w n
rice vinegar or u m e b o s h i vinegar are r e c o m m e n d e d in vegeta-
ble cookery. Vegetables f r o m tropical climates are not r e c o m -
m e n d e d for use in the temperate zones, neither are night-
shade vegetables such as tomatoes, potatoes and e g g p l a n t .
T h r e e to five vegetable side dishes c a n b e p r e p a r e d daily to
ensure a d e q u a t e variety.
C a n c e r - I n h i b i t i n g Properties
A w i d e range o f studies have shown that regular intake o f

c o o k e d vegetables, especially leafy greens and orange-yellow
vegetables, helps protect against cancer. Shiitake m u s h r o o m s ,
w h i c h are used often in miso a n d other soups a n d in a variety
o f m a c r o b i o t i c dishes, have also b e e n n o t e d for their c a n c e r -
inhibiting properties. In 1970 Japanese scientists at the N a -
tional C a n c e r Center Research Institute reported that shiitake
m u s h r o o m s h a d a strong anti-tumor effect. In experiments
with m i c e , p o l y s a c c h a r i d e preparations f r o m various natural
sources, i n c l u d i n g the shiitake m u s h r o o m c o m m o n l y available
in Tokyo markets, m a r k e d l y inhibited the growth o f i n d u c e d
sarcomas, resulting in almost c o m p l e t e regression o f tumors
with n o a p p a r e n t toxicity.
In studies c o n d u c t e d in 1960 by Dr. Kenneth C o c h o r a n o f
the University o f M i c h i g a n , shiitake m u s h r o o m s were f o u n d to
c o n t a i n a strong antiviral substance that strengthened i m -
m u n e response. Researchers n o w theorize that the shiitake
m u s h r o o m stimulates the body's p r o d u c t i o n of interferon, an
i m m u n e substance that counteracts viruses and cancer.
C r u c i f e r o u s v e g e t a b l e s , i n c l u d i n g c a b b a g e , Brussels
sprouts, b r o c c o l i , cauliflower, a n d turnips, are r e c o m m e n d e d
for frequent o r daily use in the m a c r o b i o t i c diet. T h e s e vege-
tables are also r e c o g n i z e d for their c a n c e r - i n h i b i t i n g proper-
ties. In a study c o n d u c t e d in the 1970s by Dr. Saxon G r a h a m ,
Naturally Sweet Vegetables

Naturally sweet vegetables, such as cabbage, squash, carrots,
onions, and parsnips, provide a readily available source of com-
plex carbohydrates that can help reduce the symptoms of hypo-
glycemia, including fatigue, anxiety, depression, and an over-
powering craving for sugar and other sweets. They may be
eaten regularly in the diet, or taken in the more concentrated
form of sweet vegetable drink. To prepare this special drink, cut
equal amounts of carrots, squash (select those with an orange
color on the inside), onions, and green cabbage into very fine
pieces. Place the cut vegetables in a pot with four times as
much water, cover, and bring to a boil. Reduce the flame to low
and simmer for fifteen to twenty minutes. Remove from the stove
and strain the liquid through a fine mesh strainer into a large
glass jar. The leftover vegetable pieces can be used in soups,
stews, or other dishes.
The strained liquid—or "sweet vegetable drink—can be
stored in the refrigerator for several days. One or two cups can
be taken daily or several times per week depending on the se-
verity of the condition. Sweet vegetable drink may be continued
for a month or so or until the symptoms of hypoglycemia im-
prove. To serve, heat in a saucepan until warm, or allow it to set
for several minutes until it becomes room temperature.
c h a i m a n o f social a n d preventive m e d i c i n e at the State U n i -

versity o f N e w York, the diets o f 256 m e n with c a n c e r o f the
c o l o n were c o m p a r e d to those o f 783 m e n w h o d i d n o t have
cancer. T h e m e n w h o ate the most c a b b a g e , Brussels sprouts,
b r o c c o l i , turnips, cauliflower, a n d o t h e r vegetables were
f o u n d to have the lowest rates o f cancer. T h e researchers dis-
covered that the m o r e o f these vegetables eaten, the greater
the protective effect. A m o n g the vegetables studied, c a b b a g e
was f o u n d to have the most beneficial effect: eating c a b b a g e
m o r e than o n c e a week r e d u c e d the risk o f c o l o n c a n c e r by
two-thirds.
L e e W a t t e n b e r g , M . D . , o f the University o f M i n n e s o t a
M e d i c a l S c h o o l investigated cruciferous vegetables a n d , in a
1978 article in Cancer Research, r e p o r t e d that they c o n t a i n e d
c h e m i c a l s k n o w n as indoles. A l o n g with other m i n o r constitu-

ents, i n c l u d i n g c h l o r o p h y l l , carotenoids, dithiolthiones, a n d
glucosinolates, indoles are believed to inhibit the various
stages o f c a n c e r f o r m a t i o n . For e x a m p l e , researchers at Johns
H o p k i n s University n o w consider dithiolthiones to b e potent
a n t i - c a n c e r agents. A c c o r d i n g to Dr. W a t t e n b e r g , eating
f o o d s h i g h in these substances strengthens the body's detoxifi-
c a t i o n system, o r ability to discharge toxic excess. E p i d e m i o -
l o g i c a l studies c o n d u c t e d in the United States, J a p a n , Israel,
G r e e c e , a n d N o r w a y have shown that p e o p l e w h o eat a higher
p r o p o r t i o n o f cruciferous vegetables have lower rates o f c o l o n
cancer. T h e s e vegetables are also associated with lower rates
o f l u n g , esophagus, larynx, prostate, bladder, and rectal
cancer.
B e t a - c a r o t e n e , a n d o t h e r c a r o t e n o i d pigments f o u n d in o r -
ange-yellow a n d d a r k leafy green vegetables, have also b e e n
s h o w n to have c a n c e r - i n h i b i t i n g effects. A 1981 C h i c a g o study
f o u n d that regular c o n s u m p t i o n o f f o o d s c o n t a i n i n g b e t a - c a r -
o t e n e (a precursor to vitamin A ) p r o t e c t e d against l u n g c a n -
cer. Over a p e r i o d o f 19 years, 1,954 m e n at a Western Elec-
tric p l a n t were m o n i t o r e d , a n d those w h o regularly ate
carrots, b r o c c o l i , kale, Chinese c a b b a g e , a n d o t h e r carotene-
r i c h f o o d s h a d significantly lower l u n g c a n c e r rates than d i d
the controls. T h e study, p u b l i s h e d in The Lancet, reported
that m e n with the lowest c o n s u m p t i o n o f beta-carotene foods
h a d a seven times greater risk o f l u n g c a n c e r than m e n with
the highest intakes. In the laboratory, b e t a - c a r o t e n e was
f o u n d to prevent skin c a n c e r f r o m d e v e l o p i n g in animals ex-
p o s e d to ultraviolet light, a n d to inhibit b o t h the f o r m a t i o n
a n d g r o w t h o f tumors. Researchers have also identified other
c a r o t e n o i d p i g m e n t s in these vegetables that are believed to
inhibit the d e v e l o p m e n t o f cancer.
General Guidelines
Vegetables in the " R e g u l a r Use" c o l u m n m a y b e eaten daily,

while those in the " O c c a s i o n a l Use" c o l u m n m a y b e eaten
o n c e o r twice p e r week o n average. In certain cases, especially
w h e n a person feels weak o r has i m p a i r e d digestion, it m a y b e
necessary to temporarily avoid the intake o f raw salad or vege-
tables. Instead, dishes such as quickly b o i l e d ( b l a n c h e d )

salad, pressed salad, a n d s t e a m e d greens c a n b e eaten daily
o r often. In n o r m a l c i r c u m s t a n c e s , a small a m o u n t o f h i g h
quality sesame oil c a n b e used a b o u t three times p e r week in
sauteing vegetables a n d o t h e r f o o d s ; however, w h e n a large
v o l u m e o f high-fat a n i m a l f o o d s has b e e n recently c o n s u m e d ,
it m a y b e necessary to limit o r avoid the use o f oil f o r several
m o n t h s until health improves.
BEANS
Beans and their p r o d u c t s , i n c l u d i n g tofu, t e m p e h , natto, a n d

others, c o m p r i s e a b o u t 5 to 10 p e r c e n t o f the s t a n d a r d m a c -
robiotic diet. A n y o f the following varieties m a y b e selected:
Regular Use
Azuki beans Fresh tofu

Bean products Lentils ( g r e e n )
Black soybeans Natto (fermented
Chickpeas ( G a r b a n z o soybeans)
beans) Tempeh (fermented
Dried tofu (soybean soybeans o r c o m b i -
c u r d that has b e e n n a t i o n o f soybeans
naturally d r i e d ) a n d grains)
Occasional Use
Black-eyed peas Navy beans

Black turtle beans Pinto beans
Great n o r t h e r n beans Soybeans
Kidney beans Split peas
M u n g beans W h o l e d r i e d peas
Beans and b e a n p r o d u c t s are m o r e easily digested w h e n

c o o k e d with a small v o l u m e o f seasonings such as sea salt,
miso, or k o m b u sea vegetable. T h e y m a y also b e p r e p a r e d
with vegetables, chestnuts, d r i e d apples, o r raisins, a n d o c c a -
sionally sweetened with grain sweeteners like barley m a l t a n d
rice honey. Serve them in soups a n d side dishes, or with grains
or sea vegetables.
E p i d e m i o l o g i c a l studies indicate that regular c o n s u m p t i o n o f

pulses (the e d i b l e seeds o f certain p o d - b e a r i n g plants), such
as lentils, reduces risk o f cancer. In a d d i t i o n , soybeans, a m a -
j o r s o u r c e o f protein in the m a c r o b i o t i c diet, have b e e n sin-
g l e d o u t as especially effective in r e d u c i n g tumors. As with
w h o l e grains, protease inhibitors are the active ingredients in
soybeans. L a b o r a t o r y tests show that a d d i n g soybeans and
certain o t h e r beans a n d seeds c o n t a i n i n g these inhibitors to
the diet prevents the d e v e l o p m e n t o f breast, s t o m a c h , c o l o n ,
liver, a n d skin t u m o r s . W h o l e soybeans and soy products, in-
c l u d i n g m i s o , tamari soy sauce, t o f u , t e m p e h , a n d natto, are
staples o f the m a c r o b i o t i c diet.
General Guidelines
Beans f r o m the " R e g u l a r Use" c o l u m n c a n b e eaten daily, as

c a n t o f u , d r i e d t o f u , t e m p e h , a n d o t h e r b e a n products. T h o s e
in the " O c c a s i o n a l Use" c o l u m n c a n b e eaten two o r three
times p e r m o n t h , o n average. Beans are m o r e digestible w h e n
c o o k e d with k o m b u sea vegetable.
SEA V E G E T A B L E S
Sea vegetables p r o v i d e essential minerals a n d m a y b e used

daily in c o o k i n g . A r a m e a n d hijiki m a k e w o n d e r f u l side
dishes a n d c a n b e i n c l u d e d several times p e r week. W a k a m e
a n d k o m b u c a n b e used daily in m i s o a n d other soups, in veg-
etable a n d b e a n dishes, o r in m a k i n g c o n d i m e n t s . Toasted
nori is a g o o d source o f iron a n d is also r e c o m m e n d e d for
daily o r regular use. A g a r - a g a r c a n b e used f r o m time to time
in m a k i n g a natural jelled dessert k n o w n as kanten. Below is a
list o f sea vegetables used in m a c r o b i o t i c c o o k i n g :
R e g u l a r Use (daily)
Kombu Wakame
Toasted nori
Regular use (several times per week)
Arame Hijiki
Optional Use
Agar-agar Sea p a l m
Dulse O t h e r traditionally
Irish moss used sea
Mekabu vegetables
M e d i c a l studies a n d case reports i n d i c a t e that sea vegetables

c a n b e effective in e l i m i n a t i n g tumors. In 1974, in the Japa-
nese Journal of Experimental Medicine, scientists stated that
several varieties o f k o m b u (a c o m m o n sea vegetable eaten in
Asia a n d in m a c r o b i o t i c diets) were effective in the treatment
o f tumors. In three o f f o u r samples tested in the l a b , i n h i b i -
tion rates in m i c e with i m p l a n t e d c a n c e r o u s t u m o r s r a n g e d
f r o m 89 to 95 p e r c e n t . T h e researchers r e p o r t e d , " T h e t u m o r
underwent c o m p l e t e regression in m o r e than h a l f o f the m i c e
o f e a c h treated g r o u p . " Similiar e x p e r i m e n t s , in w h i c h m i c e
with leukemia were treated with sea vegetables, s h o w e d p r o m -
ising results. A 1986 screening o f sea vegetables f o r a n t i t u m o r
activity f o u n d that nine o u t o f the eleven varieties studied in-
hibited tumors in animals.
In 1984, m e d i c a l researcher Dr. Jane Teas a n d associates at
the Harvard S c h o o l o f P u b l i c H e a l t h r e p o r t e d that a diet c o n -
taining 5 percent k o m b u significantly d e l a y e d the i n d u c e -
m e n t o f breast c a n c e r in e x p e r i m e n t a l animals. E x t r a p o l a t i n g
these results to h u m a n subjects, the investigators c o n c l u d e d ,
"Seaweed m a y b e an i m p o r t a n t factor in e x p l a i n i n g the low
rates o f certain types o f cancers in J a p a n . " Japanese w o m e n ,
whose diet n o r m a l l y includes a b o u t 5 p e r c e n t sea vegetables,
have an i n c i d e n c e o f breast c a n c e r that is f r o m three to n i n e
times lower than the rate a m o n g A m e r i c a n w o m e n , w h o s e
diet does not n o r m a l l y i n c l u d e sea vegetables. Dr. Teas a n d
researchers in J a p a n believe that a c h e m i c a l c a l l e d f u c o i d a n
The Macrobiotic Approach to Cancer
The Anti-Radiation
Effects of Sea Vegetables
Plants from the sea may protect against radioactivity. Medical
doctors in Nagasaki who, after the atomic bombing in 1945,
helped save their patients on a traditional diet of brown rice,
miso soup, and sea vegetables attested to this. In addition, sci-
entists at McGill University in Canada reported in the 1960s and
1970s that common edible sea vegetables contained a sub-
stance that selectively combined with radioactive strontium and
helped eliminate it naturally from the body. The substance, so-
dium alginate, was prepared from kombu, kelp, and other brown
sea vegetables found in Atlantic and Pacific coastal waters. "The
evaluation of biological activity of different marine algae is im-
portant because of their practical significance in preventing ab-
sorption of radioactive products of atomic fission as well as in
the use of possible natural decontaminators," the researchers
concluded in an article in the Canadian Medical Association
Journal.
m a y b e the m o s t p o t e n t a m o n g the various anticancer agents

c o n t a i n e d in sea vegetables.
Studies o f w a k a m e , c o m m o n l y used in miso s o u p and in
o t h e r m a c r o b i o t i c dishes, have also revealed a n t i t u m o r activ-
ity. Scientists at the University o f Hawaii discovered that when
injected into m i c e , d r i e d w a k a m e prevented and reversed l u n g
cancer.
General Guidelines
A small v o l u m e o f sea vegetables c a n b e eaten daily. O n e - h a l f

to o n e sheet o f toasted nori c a n b e eaten in soups, in h o m e -
m a d e sushi o r rice balls, or as a garnish for other dishes.
K o m b u a n d w a k a m e c a n b e used daily in miso and other
soups a n d in p r e p a r i n g beans a n d other dishes. Side dishes
m a d e f r o m a r a m e o r hijiki c a n b e p r e p a r e d two or three times
per week. T h e sea vegetables in the " O p t i o n a l Use" c a t e g o r y

c a n also b e i n c l u d e d f r o m t i m e to t i m e .
WHITE-MEAT FISH
Low-fat, w h i t e - m e a t fish c a n b e eaten o n o c c a s i o n to s u p p l e -

m e n t the f o o d s already listed. A m o u n t s eaten c a n vary, d e -
p e n d i n g u p o n your needs a n d desires, b u t generally, several
times p e r week is sufficient. W h i t e - m e a t varieties that are
lowest in fat a n d most easily digested are r e c o m m e n d e d for
regular use.
O c e a n Varieties
Cod Scrod
Flounder Shad
Haddock Smelt
Halibut Sole
Herring O t h e r varieties
O c e a n trout of white-meat
Perch o c e a n fish
Freshwater Varieties
Bass Trout
Carp Whitefish
Catfish O t h e r varieties o f w h i t e -
Pike m e a t , freshwater fish
Garnishes are especially i m p o r t a n t in b a l a n c i n g fish a n d
seafood. R e c o m m e n d e d garnishes for persons in g o o d h e a l t h
include: c h o p p e d scallions o r parsley, grated raw d a i k o n , g i n -
ger, radish, o r horseradish, green m u s t a r d paste ( w a s a b i ) , raw
salad, and s h r e d d e d d a i k o n .
General Guidelines
O v e r c o n s u m p t i o n o f fat a n d protein f r o m a n i m a l sources is a

leading c o n t r i b u t o r to cancer. T h e r e f o r e , it is generally advis-
able to limit the intake o f low-fat, w h i t e - m e a t fish to o n c e a
week until the c o n d i t i o n improves. A m o n g the r e c o m m e n d e d
garnishes for fish, a t a b l e s p o o n f u l o r two o f g r a t e d raw
daikon radish is preferred. S t e a m e d o r b o i l e d fish (as in fish
s o u p ) is preferable to b r o i l e d , b a k e d , o r grilled fish. D e e p -

fried fish is best a v o i d e d . In certain cases, for e x a m p l e , fol-
l o w i n g c h e m o t h e r a p y o r if a p e r s o n is e x p e r i e n c i n g weight loss
d u e to illness, the r e c o m m e n d e d f r e q u e n c y o f w h i t e - m e a t fish
c a n b e increased.
FRUIT
In m o s t cases, fruit c a n b e e n j o y e d three or four times per

week. Locally g r o w n o r temperate climate fruits are prefera-
ble, while t r o p i c a l fruits are n o t r e c o m m e n d e d for regular use
by p e o p l e in t e m p e r a t e regions. B e l o w are varieties for c o n -
s u m p t i o n in temperate climates:
R e g u l a r Use
Apples Peaches
Apricots Plums
Blackberries Raisins
Cantaloupe Raspberries
Grapes Strawberries
Honeydew melon Tangerines
Lemons Watermelon
Mulberries W i l d berries
Persimmon
To Avoid in a Temperate Climate
Banana Pineapple
Dates O t h e r tropical or
Figs semitropical fruits
General Guidelines
In o r d e r to recover health, the intake o f simple sugars, i n c l u d -

i n g those in fruit, is best kept to a m i n i m u m . In general, until
g o o d health is reestablished, it is best to eat fruit only to sat-
isfy cravings. " T h e less the better" is a g o o d m a x i m to observe
until health is restored. W h e n fruit is craved, a small serving
o f n o r t h e r n fruit c o o k e d with a p i n c h o f sea salt c a n b e eaten.
URETHRA/BLADDER CANCER
Prayer, Faith, and Macrobiotics

My life embarked on a new path on July 1st, 1987, when the
urologist, during a very painful examination, declared that he
would have to take a biopsy at the hospital because my urethra
contained a tumor he was sure was malignant. He advised me
to go home and talk with my family, but to enter Baylor Hospital
the following Monday at 6 A.M.
My first reaction was disbelief, since I seemed so healthy, ex-
cept for this nagging pressure on my bladder, and because no
one in my entire family had ever had cancer. I thought the doc-
tor was probably mistaken! My husband and I were both in
shock! However, I soon felt a deep spiritual calm and assurance
that God was in control and that He would direct our path.
During the next few days, we talked and prayed with my five
grown children and then with my husband's three, plus our sis-
ters and brothers and their families. Comfort and support from
close friends and family help so much when you are
devastated.
.On July 3rd, my husband and I had lunch at our favorite health
food store, as we had so many times before. This time, from an
open book rack, the book The Cancer Prevention Diet seemed to
be leaping out to me. I took it and flipped through it, thinking that I
would buy it in order to compare what the author had to say with
our "healthy" diet of almost all raw foods. I also wanted to hear
what the author had to say about cancer prevention. We had
never heard of Michio Kushi or macrobiotics before.
On Monday morning, July 6, the biopsy proved the doctor to
be correct. The diagnosis was a Stage III carcinoma of the ure-
thra that had spread to the bladder. The doctor explained that
this was a very rare cancer and extremely lethal. He felt it was
most important to proceed quickly with all that was medically
possible for the condition.
First, he set me up with the head radiologist, who decided
that a radium implant—the maximum for seven days—would be
done on July 8. During my stay at Baylor Hospital, everyone
was caring and efficient, but I was so sick with intense pain and
nausea. Pain medication provided only temporary relief.
On July 17th, my radiologist removed the implants and in-
serted a new catheter that remained in place for the next several
weeks. After I left the hospital, the doctor checked me weekly
and showed concern when, after six weeks, my strength had
not returned. He and my urologist started planning and press-
ing me to have radical surgery by the following month.
I explained to the doctors that I was following a wonderful

macrobiotic diet, but their reaction was that I was "too intelligent
to believe that a diet or food had anything to do with cancer re-
mission." Meanwhile, my husband found a macrobiotic center
in Dallas and took cooking classes and bought supplies and
books describing macrobiotic cancer recoveries. Thankfully, my
husband, J.R., had always liked to cook and had been some-
thing of a "health nut." So we embarked together on this new
way of cooking, eating, and learning.
So It was only natural that I desired to go to Boston to meet
with Michio Kushi. We called the Kushi Foundation and were
able to meet with him on August 23. I was still quite weak and
the united message from most of my famliy and friends was to
"put myself in the doctors' hands, since they know best."
During our meeting, Mr. Kushi was cautiously optimistic. He
felt that I would improve if I followed the macrobiotic recommen-
dations, and he suggested modifications in my diet along with
home-care preparations. He recommended walking for a half-
hour each day, and suggested that I sing a happy song every
day to keep my spirits up. He also emphasized chewing each
mouthful at least fifty times.
Upon returning to Dallas, we followed Mr. Kushi's suggestions
to the letter. We decided on our own to delay the surgery and
see how things went. Gradually, my health and strength re-
turned, and each visit to the doctor confirmed that the tumor
was shrinking! In October, my doctor presented my case before
the Dallas Board of Urologists. He felt that additional medical
opinions would convince me of the urgency and necessity of
radical surgery. I told him I appreciated his concern.
Shortly afterward, he called to report that all the doctors were of
the opinion that surgery was critical to save my life, and that it must
take place before December or else it would be too late. The rea-
son I was so reluctant to have radical surgery was that it involved
approximately sixteen hours of surgery, and seemingly one-
fourth of my body would be cut out. Even with all this, my chances
of surviving five years or longer were slim, and I was as con-
cerned with the quality of life as I was with the quantity of years.
Early in November, we again went to see Mr. Kushi. He was
delighted with my progress and was very optimistic about the
chances for recovery. Again, we went home and continued very
strictly on our healing diet. We prayed every step of the way,
and I also walked two miles daily and laughed and sang. I did
not call the doctor again, for he advised me not to until I had
agreed to have surgery.
By the following June (1988), after returning home from
Florida, I went to see the doctor. He was glad to see me and sur-
prised to see how well and radiant I was. After conducting a cys-
toscopy, CAT scans, x-rays, and blood work, he exclaimed that
he was shocked and amazed that all the tests were clear—for
now! He also said that my case would go into medical books,
because no one with this condition had ever lived this long with-
out radical surgery following the radium implant. I asked if he
were just a little curious about what I had been doing during this
time, but he just smiled and said, "Barbara, your body reacted
extremely well to the radium implant, and I know that you have
great faith, but for sure, it is not that health diet you are on."
Upon leaving the doctor's office, J.R. and I were so excited
that we jumped for joy and praised the Lord! There was rejoic-
ing everywhere and with everyone. At a meeting of our mac-
robiotic group, everyone stood up and applauded and hugged
us. The members of our church, as well as our family and
friends who had prayed so faithfully for my healing, all rejoiced
and shed many tears of thankfulness with us.
Since 1988, we have attended the annual Macrobiotic Sum-
mer Conference held in the Berkshire Mountains of Massachu-
setts. I have told my story in front of a large audience several
times. A number of people with cancer who were attending the
Conference told me that my story encouraged and inspired
them. These experiences have been overwhelming, and since
that time, telling my story to encourage others has become my
ministry. In 1988, we started a cancer support group, the Life-
line, in order to help others. We started with only four people,
and then it quickly grew to ten, and then twenty-five, and
beyond!
In April 1990, I told my story on a television show in Atlanta.
Before going to Atlanta, I went to the doctor for an exam. He
completed a cystoscopy and was amazed that the walls of my
bladder were soft and pliable rather than rigid because of scar
tissue. He said he saw no need for any further tests because it
was clear that I had recovered. He stated that I was a "medical
miracle."
In conclusion, the last three years have been some of the
best years of my life. I feel deepest gratitude toward everyone
and everything that contributed to my recovery: Michio Kushi,
my expert doctors, the nutritionally balanced macrobiotic diet,
physical exercise, and most importantly, the prayers and faith of
my family and friends.
Source: Correspondence with Barbara Lee, January 1991. Copyright

© Barbara Lee. Reprinted with permission.
If fresh fruit is craved d u r i n g the summer, a small v o l u m e c a n

b e eaten with a p i n c h o f sea salt sprinkled o n it. T h e intake o f
raw fruit is best kept to a m i n i m u m .
PICKLES
Pickles c a n b e eaten frequently as a s u p p l e m e n t to m a i n

dishes. T h e y stimulate appetite a n d h e l p digestion. S o m e va-
rieties—such as p i c k l e d d a i k o n , o r takuan — c a n b e b o u g h t
prepackaged in natural f o o d stores. Others —such as quick
pickles - c a n b e p r e p a r e d at h o m e .
R e g u l a r Use
A m a z a k e pickles R i c e b r a n pickles
Brine pickles Sauerkraut
Miso pickles Takuan pickles
Pressed pickles Tamari soy sauce pickles
Avoid (for Optimal Health)
Dill pickles S p i c e d pickles

Garlic pickles V i n e g a r pickles
H e r b pickles
General Guidelines
O n e t a b l e s p o o n f u l o f naturally processed, non^spicy pickles

c a n b e eaten daily. If pickles have a strong salty flavor, rinse
t h e m quickly u n d e r c o l d water before eating.
SEEDS A N D N U T S
Seeds a n d nuts c a n b e eaten f r o m time to time as snacks and

garnishes. T h e y can b e roasted with or without sea salt, sweet-
e n e d with barley or rice m a l t , o r seasoned with tamari soy
s a u c e . Seeds and nuts c a n b e g r o u n d into butter, shaved and
served as a t o p p i n g or garnish, or used as an ingredient in
various dishes, i n c l u d i n g dessert. Below are varieties that can
b e used:
Regular Use
Almonds Pecans
B l a c k a n d white Pine nuts
sesame seeds P u m p k i n seeds
Chestnuts Small Spanish nuts
Filberts Squash seeds
Peanuts Sunflower seeds
Walnuts
Infrequent U s e
Brazil nuts M a c a d a m i a nuts

Cashews Others
General Guidelines
W i t h the e x c e p t i o n o f chestnuts, nuts are high in oils a n d fats.

T h e r e f o r e , it is better to m i n i m i z e o r avoid eating t h e m until
health is restored. Chestnuts, however, c a n b e eaten f r o m t i m e
to time for a naturally sweet taste. U p to a c u p a n d a h a l f o f
lightly roasted, unsalted seeds c a n b e eaten p e r week. S u n -
flower seeds are best eaten o n l y d u r i n g the s u m m e r m o n t h s
and not until health is restored.
SNACKS
A variety o f natural snacks m a y b e enjoyed f r o m t i m e to time,

i n c l u d i n g those m a d e f r o m w h o l e grains, like cookies, b r e a d ,
puffed cereals, m o c h i (cakes m a d e o f p o u n d e d sweet b r o w n
rice), rice cakes, rice balls, a n d h o m e m a d e sushi. Lightly
roasted nuts a n d seeds m a y also b e eaten as snacks. T h e fol-
lowing natural snacks are fine for regular use:
Leftovers R i c e balls
Mochi R i c e cakes
Noodles Seeds
Popcorn (homemade Sushi ( m a d e at h o m e
and unbuttered) without sugar, seasoning,
Puffed w h o l e cereal or MSG)
grains Steamed sourdough bread
The Balance
of Natural Flavors
The naturally sweet taste of whole grains, beans, vegetables
such as carrots, squash, and cabbage, sea vegetables, and
other whole foods is the most important of natural flavors. Natu-
ral sweetness is derived from complex carbohydrates, which
make up our primary nutritional requirement, and is the hub
around which the other tastes revolve. It is usually the predomi-
nant flavor at each meal, while other flavors can be used for vari-
ety or to highlight and bring forth the natural sweetness of your
dishes. In the table below, we present the most common
sources for the five primary tastes.
Flavor Primary Sources

Naturally sweet Whole grains, beans, naturally sweet
vegetables (e.g., cabbage, squash,
carrots, onions)
Sour Naturally fermented foods (e.g., umeboshi
plum, brown rice and umeboshi vinegar,
pickled vegetables, sauerkraut)
Bitter Green leafy vegetables (e.g., mustard
greens, dandelion greens, watercress),
burdock, roasted condiments
Spicy Raw chopped scallions, ginger, grated raw
daikon
Salty Sea salt, including condiments and
seasonings such as miso, tamari soy
sauce, gomashio, umeboshi plum, tekka,
and others processed with sea salt
If the supplemental tastes (sour, bitter, spicy, and salty) are

used too strongly—by adding too much miso, tamari, or sea
salt to foods, for example, or by using too many salty
condiments—the patient may begin to crave the artifically
sweet taste of refined and other simple sugars. This craving will
make it more difficult for the patient to comfortably stay within
the guidelines of macrobiotics. For maximum health and
enjoyment, therefore, try to emphasize the gentle, natural
sweetness of whole natural foods at every meal and use the
other flavors in moderation.
General Guidelines
Snacks that have a d r y i n g o r tightening effect o n the b o d y

such as p o p c o r n , p u f f e d cereals, o r rice cakes, are best eaten
in m o d e r a t i o n . O t h e r snacks c a n b e e n j o y e d as desired. H o w -
ever, avoid snacking for 2V2 to 3 hours b e f o r e sleeping.
CONDIMENTS
A variety o f c o n d i m e n t s m a y b e used, s o m e daily a n d others o c -

casionally. Small a m o u n t s c a n b e sprinkled o n f o o d s to adjust
taste a n d nutritional value, a n d to stimulate a p p e t i t e . T h e y c a n
b e used o n grains, soups, vegetables, beans, a n d s o m e t i m e s des-
serts. T h e m o s t frequently used varieties i n c l u d e :
R e g u l a r Use
G o m a s h i o (roasted G r e e n nori flakes

sesame seeds a n d Sea vegetable p o w d e r s
sea salt) (with o r w i t h o u t
Tekka (a special roasted sesame
c o n d i m e n t m a d e with seeds)
soybean miso, sesame U m e b o s h i (salty,
oil, b u r d o c k , lotus pickled plums)
root, carrots, a n d g i n g e r )
Occasional Use
C o o k e d miso with Roasted sesame seeds

scallions or o n i o n s Shio k o m b u ( k o m b u
C o o k e d nori c o n d i m e n t c o o k e d with tamari
Roasted a n d c h o p p e d a n d water)
shiso (pickled beef- Umeboshi or brown
steak p l a n t ) leaves rice vinegar
General Guidelines
" R e g u l a r Use" c o n d i m e n t s c a n b e kept o n the table a n d

a d d e d to w h o l e grain a n d other dishes as desired. G o m a s h i o
(sesame salt) and roasted sea vegetable p o w d e r s c a n b e sprin-
kled o n dishes as you w o u l d salt a n d p e p p e r . A b o u t o n e tea-
s p o o n f u l o f these sprinkled c o n d i m e n t s c a n b e used daily.

Tekka is a stronger c o n d i m e n t a n d is best used moderately,
a b o u t a teaspoonful o r so per week, o n average. Two o r three
u m e b o s h i p l u m s c a n b e eaten p e r week a l o n g with grains or
o t h e r dishes. " O c c a s i o n a l Use" c o n d i m e n t s c a n b e used a b o u t
t w o o r three times p e r week if desired for variety. C o n d i m e n t s
that i n c l u d e sea salt are best used in m o d e r a t i o n .
SEASONINGS
It is better to avoid strong spicy seasonings such as curry, hot

p e p p e r , a n d others, a n d to use those w h i c h are naturally p r o -
cessed f r o m vegetable p r o d u c t s o r natural sea salt, and w h i c h
have b e e n used as a part o f traditional diets. A list o f season-
ings r e c o m m e n d e d in the standard m a c r o b i o t i c diet is pre-
sented b e l o w :
R e g u l a r Use
Miso ( f e r m e n t e d Soy sauce

s o y b e a n a n d grain Tamari soy sauce
paste, i . e . , rice, ( f e r m e n t e d soybean
barley, s o y b e a n , a n d grain sauce)
sesame, a n d other U n r e f i n e d sea salt
misos)
O c c a s i o n a l Use
B r o w n rice a n d Mirin ( f e r m e n t e d sweet

u m e b o s h i vinegar b r o w n rice l i q u i d )
Garlic Sesame a n d c o r n oil
G r a t e d d a i k o n , radish, U m e b o s h i p l u m a n d paste
and ginger O t h e r traditional natural
Lemon seasonings
Commercial Stimulant a n d
seasonings a r o m a t i c spices
Irradiated spices a n d a n d herbs
herbs
General Guidelines
In general, use seasonings in m o d e r a t i o n . Dishes s h o u l d have

a m i l d , n o t salty, flavor. A m o d e r a t e a m o u n t o f " R e g u l a r Use"
seasonings c a n b e used daily in c o o k i n g ; those in the " O c c a -
sional Use" c o l u m n c a n b e used several times p e r w e e k f o r va-
riety. M i r i n , w h i c h c o n t a i n s a small a m o u n t o f a l c o h o l , is best
avoided temporarily by those seeking to i m p r o v e their h e a l t h .
Raw garlic is best a v o i d e d .
SWEETS
T h e naturally sweet flavor o f c o o k e d vegetables c a n b e fea-

tured daily for o p t i m a l health. I n c l u d e o n e o r several o f the
vegetables listed b e l o w :
Cabbage Pumpkin
Carrots Squash
Daikon Sweet vegetable
Onions drink
Parsnips or j a m
In a d d i t i o n , a small a m o u n t o f c o n c e n t r a t e d sweeteners
m a d e f r o m w h o l e cereal grains m a y b e i n c l u d e d w h e n d e -
sired. Dried chestnuts, w h i c h also i m p a r t a sweet flavor, m a y
also b e i n c l u d e d o n o c c a s i o n , a l o n g with o c c a s i o n a l a p p l e
j u i c e o r cider. A d d i t i o n a l natural sweeteners i n c l u d e :
Amazake Chestnuts ( c o o k e d )
Barley m a l t Hot apple cider
B r o w n rice syrup Hot apple juice
General Guidelines
T h e best quality sweets are those derived f r o m the c o m p l e x

carbohydrates in w h o l e grains a n d naturally sweet vegetables,
a n d foods such as chestnuts. Naturally sweet vegetables c a n
b e i n c l u d e d in various dishes o n a daily basis. In a d d i t i o n ,
sweet vegetable drink (see inset p a g e 127) c a n also b e used
daily o r often to relieve the craving for sweets. A small

a m o u n t o f c o n c e n t r a t e d sweeteners, i n c l u d i n g grain syrups,
amazake, a n d a p p l e j u i c e , c a n b e used o n o c c a s i o n to relieve
the craving for sweets.
4
BEVERAGES
A variety o f beverages m a y b e c o n s u m e d daily or occasionally.

A m o u n t s c a n vary a c c o r d i n g to weather conditions and e a c h
person's needs. T h e beverages listed b e l o w c a n b e used to
c o m f o r t a b l y satisfy the desire for l i q u i d .
Regular Use
B a n c h a stem tea Natural spring

B a n c h a twig tea water (suitable for
(kukicha) daily use)
H i g h - q u a l i t y natural Roasted b r o w n rice
well water o r barley tea
Occasional Use
D a n d e l i o n tea Grain coffee ( 1 0 0 percent

Freshly squeezed roasted cereal grains)
carrot j u i c e K o m b u tea
(if desired, M u tea
a b o u t two c u p s Sweet vegetable b r o t h
per week) U m e b o s h i tea
Infrequent Use
Beer (natural quality) Sake (fermented rice

Green leaf tea wine, without chemicals
G r e e n m a g m a (barley o r sugar)
green juice) Soymilk
N o r t h e r n climate Vegetable j u i c e
fruit j u i c e W i n e (natural quality)
A r o m a t i c h e r b a l teas Hard liquor

Chemically colored Mineral water a n d
tea all b u b b l i n g
C h e m i c a l l y processed waters
beverages Stimulant beverages
Coffee S u g a r e d drinks
C o l d or i c e d drinks T a p water
Distilled water T r o p i c a l fruit juices
General Guidelines
Beverages in the " R e g u l a r Use" c o l u m n c a n b e e n j o y e d o n a

daily basis, while those in the " O c c a s i o n a l Use" c o l u m n c a n
b e enjoyed two or three times p e r week. T h o s e suggested for
i n f r e q u e n t use are best a v o i d e d u n t i l h e a l t h b e c o m e s
normal.
PROPER COOKING
M a c r o b i o t i c c o o k i n g is q u i c k a n d simple o n c e a few basic

techniques — h o w to use a pressure cooker, wash a n d c u t v e g e -
tables, and h o w to p l a n m e n u s to ensure a d e q u a t e taste a n d
variety—are mastered. Before you learn the basics, however, it
is easy to m a k e mistakes. T h i s is especially true w h e n getting
started, since m a n y o f the f o o d s a n d c o o k i n g m e t h o d s are of-
ten new a n d unfamiliar. However, y o u will d e v e l o p p r o f i c i e n c y
in this skill — as in any o t h e r — o n c e you b e c o m e familiar with
the ingredients a n d m e t h o d s used in m a c r o b i o t i c c o o k i n g .
Recipes a n d c o o k b o o k s are, o f course, h e l p f u l , b u t the best
way to learn a b o u t m a c r o b i o t i c c o o k i n g is to attend classes
where you c a n actually see the f o o d s p r e p a r e d a n d c a n taste
t h e m . Most introductory m a c r o b i o t i c c o o k i n g classes are p r e -
sented in a series o f six to eight sessions, a n d will show y o u
h o w to d o i m p o r t a n t things like wash a n d soak f o o d s , c u t veg-
etables, puree miso for soup, a n d c o m b i n e ingredients in
c o m p l e t e meals. A d v i c e o n m e n u p l a n n i n g , setting u p y o u r
Cookbooks Can Help

There are a number of books that may prove helpful in learning
about the principles and practices of macrobiotics. For home
study, the following cookbooks are especially recommended:
• Adeline Kushi's Complete Guide to Macrobiotic Cooking,
by Aveline Kushi with Alex Jack, Warner Books, 1985.
• Aveline Kushi's Introducing Macrobiotic Cooking, by Ave-
line Kushi with Wendy Esko, Japan Publications, 1987.
• Aveline Kushi's Wonderful World of Salads, by Aveline
Kushi and Wendy Esko, Japan Publications, 1989.
• The Changing Seasons Macrobiotic Cookbook, by Aveline
Kushi and Wendy Esko, Avery Publishing Group, 1985.
• The Good Morning Macrobiotic Breakfast Book, by Aveline
Kushi and Wendy Esko, Avery Publishing Group, 1991.
• The Macrobiotic Cancer Prevention Cookbook, by Aveline
Kushi with Wendy Esko, Avery Publishing Group, 1988.
• Macrobiotic Cooking for Everyone, by Edward and Wendy
Esko, Japan Publications, 1980.
• The New Pasta Cuisine: Low-Fat Noodle and Pasta Dishes
From Around the World, by Aveline Kushi and Wendy Esko,
Japan Publications, 1991.
• The Quick and Natural Macrobiotic Cookbook, by Aveline
Kushi and Wendy Esko, Contemporary Books, 1989.
k i t c h e n , a n d s h o p p i n g for high-quality f o o d s is usually p r o -

v i d e d as well.
Weekly dinners, w h i c h m a n y m a c r o b i o t i c centers sponsor,
are also h e l p f u l , as they offer y o u the c h a n c e to see a n d taste a
b a l a n c e d m e a l a n d to talk to o t h e r p e o p l e a b o u t m a c r o b i o t i c s
in a relaxed a n d supportive setting. S o m e p r o g r a m s , such as
the M a c r o b i o t i c Residential S e m i n a r presented by the Kushi
Institute in the Berkshires, offer a c o m b i n a t i o n o f meals and
h a n d s - o n c o o k i n g training. Programs that offer h a n d s - o n
g u i d a n c e are the best for learning to c o o k properly.
7
Recovery and Beyond
W h e n we c o m e to analyze the c o n c e p t i o n o f disease in

society or in the individual, it evidently m e a n s loss of
unity. Health, therefore, should m e a n unity, a n d it is c u -
rious that the history o f the w o r d entirely c o r r o b o r a t e s
this idea. T h e words health, w h o l e , holy are f r o m the
same stock; a n d they indicate that far b a c k in the past
those w h o created this g r o u p o f words h a d a c o n c e p t i o n
o f health very different f r o m ours.
Edward Carpenter
Civilization: Its Cause and Cure
T h e m a n y e x c e p t i o n a l c a n c e r patients I have m e t over the

years all share a variety o f c o m m o n factors that a i d e d t h e m in
recovery. In this, o u r c o n c l u d i n g chapter, we l o o k at the m a i n
features shared by these e x c e p t i o n a l patients, a n d discuss the
new dimensions o f health that c o m e f r o m living in h a r m o n y
with nature.
UNDERSTANDING AND SENSITIVITY
Most exceptional c a n c e r patients are w e l l - i n f o r m e d a b o u t

their illness a n d the o p t i o n s available to t h e m . T h e y a d o p t
147
m a c r o b i o t i c s freely a n d wholeheartedly after reviewing the ev-

i d e n c e a n d arriving at their o w n conclusions. B a c k e d by their
o w n k n o w l e d g e a n d awareness, they b e c o m e active partici-
pants in creating health.
C h a n g i n g previous dietary a n d lifestyle habits requires p a -
tience, sensitivity, a n d u n d e r s t a n d i n g . It is i m p o r t a n t for
s o m e o n e with a serious illness to practice the m a c r o b i o t i c
guidelines accurately. T h i s requires putting forth effort to
study a n d master the principles o f m a c r o b i o t i c s , along with
basic c o o k i n g , in o r d e r to understand why f o o d is i m p o r t a n t
a n d h o w it affects o u r health. T h e patient needs to b e c a u -
t i o u s — i n the sense o f avoiding u n b a l a n c e d f o o d s that i m p e d e
r e c o v e r y — b u t n o t rigid o r narrow. Eating the full range o f
f o o d s within the guidelines o f m a c r o b i o t i c s helps maintain
the necessary flexibility, as d o e s using a w i d e range o f c o o k i n g
methods.
C r e a t i n g varied a n d b a l a n c e d meals is, o f course, an i m m e -
diate priority for the sick person a n d his family. It is i m p o r -
tant for the patient to have e n o u g h variety to maintain inter-
est a n d enthusiasm, a n d to satisfy nutritional requirements.
F o o d s h o u l d b e enjoyable, a n d by focusing o n the addition
a n d discovery o f new foods, rather than o n the omission o f o l d
ones, the p r a c t i c e o f m a c r o b i o t i c s b e c o m e s an exciting adven-
ture a n d c o n t i n u o u s learning process.
SPIRITUAL AWARENESS
E x c e p t i o n a l c a n c e r patients are genuinely grateful for their

illness a n d what it has to teach t h e m . T h e y d o n o t c o m p l a i n
a n d b l a m e others, b u t l o o k within themselves for the source o f
their troubles. T h e y realize the shortcomings o f their past way
o f eating a n d living a n d are h a p p y to m a k e a fresh start and
c h a n g e . Such p e o p l e often have a d e e p faith in something
larger than themselves, such as G o d , nature, or the universe,
a n d they e x p e r i e n c e the c o m i n g o f m a c r o b i o t i c s into their
lives as an expression o f that faith. As their health improves,
they g r o w closer to their original religious heritage, and their
a p p r e c i a t i o n o f o t h e r spiritual traditions deepens. After heal-
i n g themselves, such p e o p l e often g o o n to help m a n y others.
Recovery and Beyond 149
L o o k i n g b a c k o n their illness, they often say that c a n c e r was

o n e o f the best things that ever h a p p e n e d to t h e m b e c a u s e o f
the c h a n g e s it b r o u g h t in their u n d e r s t a n d i n g o f life.
Difficulty a n d suffering c a n also strengthen o u r spiritual
capacities. People w h o have e x p e r i e n c e d the full r a n g e o f
p a i n a n d fear a n d w h o truly w a n t to b e free f r o m suffering
readily e m b r a c e the diet. T h e y have tried m a n y different
s y m p t o m a t i c a p p r o a c h e s a n d have b e e n d i s a p p o i n t e d . T h e y
are n o w ready to give u p their defensive way o f life, their s t u b -
bornness, a n d their rigidity to find f r e e d o m a n d regain their
health. T h e y have d e v e l o p e d the ability to self-reflect a n d
have e m b a r k e d o n a personal search for health a n d t r u t h .
W h e n they discover the unifying p r i n c i p l e o f yin a n d y a n g ,
they learn h o w to transmute sickness i n t o health a n d sorrow
into joy.
WILL AND DETERMINATION
People w h o have c a n c e r a n d still retain their cheerfulness, h u -

mor, a n d will to live also have a h i g h l i k e l i h o o d o f success.
T h e s e p e o p l e usually have very strong native constitutions
that they inherited f r o m parents a n d ancestors w h o ate grains
a n d vegetables as a m a j o r p o r t i o n o f their diet. T h i s shows u p
in such features as a large h e a d , firm b o n e structure ( e s p e -
cially in m e n ) , steady well-focused eyes, p r o p o r t i o n a t e l y large
hands, and large ears that lie flat against the side o f the h e a d
a n d have l o n g , d e t a c h e d lobes. Even t h o u g h such persons
spoiled their health in later life, they have reservoirs o f
strength f r o m their e m b r y o l o g i c a l d e v e l o p m e n t a n d early
c h i l d h o o d . T h e y also have a f o u n d a t i o n o f c o m m o n sense a n d
a p p r e c i a t i o n , w h i c h they have lately f o r g o t t e n . T h e y o n l y
n e e d to b e r e m i n d e d .
If a person with a strong will feels powerless in the f a c e o f
disease, he or she m a y react with a n g e r a n d hostility. Studies
have shown that s o m e l o n g - t e r m survivors o f breast cancer, f o r
e x a m p l e , evidence a greater d e g r e e o f " f i g h t i n g spirit," a n d
have higher scores for hostility a n d o t h e r negative feelings
than short-term survivors. A l o n g with h a v i n g m o r e negative
attitudes toward their cancer, they often have a p o o r e r atti-
tude toward their d o c t o r s . T h e s e strong e m o t i o n s , as in all o f
BRAIN TUMOR
A New Education
"John, do you think she'll make it."
"No, because she has handed this over to you. She is letting
you take care of it."
This conversation occurred one morning in February 1987
when my husband, David, and our host, John Carter, were driv-
ing me to a macrobiotic seminar in Brookline, Massachusetts. I
was supposed to be asleep in the back seat. David was asking
John what my chances were of recovering from a fast-growing
brain tumor.
David answered John by saying, "I don't understand that.
She has always been an independent person, in fact, too
independent."
I realized right then that I had to take over! No more would
the doctors or David direct my life; no more would I feel like a
bump on a log when David and the doctors discussed my case.
I would take charge.
In August of 1986, everything was wonderful. I had just
turned thirty-seven and was thoroughly enjoying life. I loved eve-
rything about it and was having a wonderful time. And then the
bottom fell out.
After a grand mal seizure that sent me sprawling onto an as-
phalt tennis court, many, many tests in two hospitals, and two
surgeries, I was diagnosed as having a grade 3 anaplastic as-
trocytoma. This is a fast-growing inoperative brain tumor. At that
time it was about the size of a small grapefruit.
Tumor. . . T u m o r . . . the name kept jumping out at me like a
3-D movie, visible—but untouchable. Through all of the discus-
sions of the abnormality, tumor or cancer had never been a pos-
sibility in my mind. The reality hit home when I was asked to visit
a "tumor center" for discussion of possible treatments for my
brain tumor—my cancer.
To say that the discovery that I had cancer was an earthshak-
ing experience is an understatement. I think the impact of the di-
agnosis caused me, one night soon after, to experience a series
of physical jolts: nausea, vomiting, and numbness in my right
leg. The emotional trauma was something that I was not accus-
tomed to.
I've always been a contented, happy person, able to see the
bright side of things, even while "bitching." I could find content-
ment sitting on a rock at Smith Lake or dancing in my husband's
arms in romantic places like Bermuda. I had always enjoyed life,
living by my own decisions—until now.
The doctors said it was bad . . . would never go away—che-

motherapy could hopefully only slow its growth—was close to
motor area . . . would lose motor control. . . wheelchair in future
. . . six to eighteen months to live . . . downhill all the way. It was
worse than a Freddie Kruger nightmare. I couldn't wake up.
It did not belong there. I wanted it gone.
When my aunt from New Orleans suggested macrobiotics, I
had no idea what she was talking about and the idea that food
could make a malignancy go away was absurd. But when you
have no alternative and a strong desire to live, you do whatever
you can.
So, I read Recalled By Life by Anthony Sattilaro, as my aunt
suggested, and later read Recovery by Elaine Nussbaum.
Elaine was a housewife like me but in much worse shape. I rea-
soned that if she could recover, I could, too. It did not matter that
I lived in a small town in northeast Mississippi and knew no one
who had even heard of macrobiotics at that time.
Before jumping right in, though, I decided I would give the
American Cancer Society hotline a final check to see if there
were anything else I could do. At this point I had had six-thou-
sand RADs and two treatments of chemo (PCNU). At least five
more treatments were scheduled.
The hotline volunteer answered, "Nothing. Good luck." The
line went dead.
Through clenched teeth my reply was, "We'll see about that!"
Three days later, January 17, 1987, I was on my way to the
Macrobiotic Learning Center in Brookline, Massachusetts. This
beginner course was given in a home that to me, a Mississippi
native, seemed damp and chilly. I had trouble understanding
the various foreign teachers and the fast-talking Yankee instruc-
tors, and, of course, they couldn't understand my Southern
accent. The ingredients for the meals could have come from an-
other planet, and I had trouble eating and enjoying the food.
At that time I was on many antiseizure pills and my thinking
was clouded, to say the least. Luckily, I had taken my cam-
corder and taped everything, because trying to absorb every-
thing sent me to bed with a headache each night.
In short, this was not a pleasant experience, but I would not
go back to Mississippi and say that. This was my chance to live
and I was going to take it.
Looking back now, I am able to realize how much I ab-
sorbed, and I credit much of my success to that program. I
learned not only the proper way to cook, but also exercises,
massage, home remedies, and the power of positive thinking.
So back to Columbus, Mississippi, I went, ready to get u n d e r
way with my new macrobiotic life. After unpacking all the videos
I'd made and the books and tapes I'd purchased, I was ready
to begin.
I was quick to learn that cooking alone was quite different
from having an ever-ready teacher plus six other students in the
kitchen. I started my first solo macro meal at 3 PM. I finished a
little after 8 PM., at which time I was too exhausted to eat!
Another turning point came when I returned to Boston in
February to see Michio Kushi. It was then that I overheard the
conversation mentioned at the start of this article.
Taking charge meant that I was going to stop taking chemo-
therapy and that I was going to get off the nine antiseizure pills
and tachycardia medicine I was supposed to take for the rest of
my life.
I had to tell the neuro-oncologist and my husband, David,
about my decision to discontinue the chemo. The antiseizure
medication had to be gradually decreased and I didn't want to
tell them until I had been off it and the tachycardia pills for a
month. This took a year and when I told them what I had done,
they had a fit. But all's been well.
Well—almost all: That first winter, my mind was so drugged
that I couldn't get from the cookbook to the stove without forget-
ting what to do. I kept feeling worse and worse and colder and
colder. But I said I'd try it for six months, and six months it was
going to be.
From somewhere came the idea of hiring a macrobiotic
cook. After numerous calls to John Carter and reference
checks, Dawn Gilmour arrived from Boston, and some of the
food actually started tasting good!
Dawn gave me some concoctions I'd read about but never
tried. One, a simple drink made with heated apple juice and di-
luted kuzu, had a wonderful calming effect.
Dawn was a normal person with hopes, dreams, and fears
like the rest of us, which meant I could identify with her and, at
the same time, learn from her.
The only regret I have is that during the week Dawn was with
me, I would get terribly tired during meal preparation and would
end up taking a nap. I don't know if this was a defense mecha-
nism or what, but thank the Lord for Mamie.
Mamie was a wonderful woman who I'm sure was sent to me
from God. In fact before she came to work for us, I was in a
"dither" getting ready for Dawn's arrival and, as always, was run-
ning out of time and energy. As I stood in our breakfast room I
said, "Lord, what am I going to do?"
Mamie rang the doorbell to introduce herself to me. (I had
hired her a few days earlier, sight unseen.) She had been on the
way to town and had just decided to stop. I promptly hugged
her and started crying. She then came into the house in her
"town clothes" and helped me prepare for Dawn.
Of course, Mamie was there for Dawn's teaching and ab-
sorbed it all. Mamie had a superb memory and was a wonderful
cook.
She also was like a mother to me; she would make me sit
down and plan the day's menu, making sure I was eating all I
was supposed to and getting the rest I needed. I truly do not
know what I would have done without her guidance and
persistence.
Macrobiotics was a challenge for me. Slowly, through training
by the experts and experimenting on my own, I learned that I
could make delicious meals that would enable me to enjoy the
food while my body was healing itself.
I stopped the chemotherapy after the third treatment and be-
gan a full-time holistic regime to heal my body and soul.
A verse from Ephesians in the Bible became my motto: "Now
unto Him that is able to do exceedingly abundantly above all
that we ask or think, according to the power that worketh in us."
God had given me the power to take charge of my life again
and to make myself well.
Besides prayer and macrobiotics, I used imaging. I also used
a video tape and a subliminal cassette that both constantly told
me the tumor was decreasing. In my bedroom, I kept a drawing
of the tumor that showed it decreasing in size—from the size of
a grapefruit to a golfball to a pinhead to nothing! Amazingly,
each test showed the size of the malignancy had diminished just
as I had drawn.
The CAT scan made in April of 1987, four months after I had
started macrobiotics, showed no evidence of cancer! And no
scans have since then, either.
One night two years ago, my nine-year-old son, Parker,
asked, "Mom, do you think you'll ever get cancer again?"
My immediate reply was, "No." After a bit I came back into
his bedroom and added, "But, Parker, don't worry, honey, be-
cause if I do, I know what to do."
He smiled and said, "We'll fight like before."
It's wonderful to have that assurance. In a way the feeling can
be compared to seeing a rainbow after a storm and remember-
ing God's promise.
My healing process was not just luck. It was my strong faith in
God, the many prayers sent for me and by me, my determina-
tion, a positive outlook, imaging, video and subliminal tapes,
and the accurate practice of the macrobiotic diet.

It was also the love and support of my husband, children,
family, and of friends who became so close they felt like sisters.
It was realizing that I, not anyone else, was responsible for my
health. No one thing can control cancer: not just diet, not just ra-
diation, not just chemotherapy. The body heals itself with God's
help. I used everything else as tools.
Through all these things, I have regained my physical, men-
tal, and spiritual health.
I am alive with the chance to work, play, and love, and I want
to share my experience with others to spare them the anguish
I went through and to offer an alternative to degenerative
disease.
Source: "Healing a Terminal Brain Tumor," One Peaceful World, Au-

tumn/Winter, 1990; correspondence with Mona Sanders, Columbus,
Mississippi, August 30, 1990.
us, are a vehicle for discharging excess. Crying, for e x a m p l e ,

is a way o f eliminating toxic substances f r o m the body. E m o -
tional tears c o n t a i n m o r e protein than those caused by irri-
tants such as dust. By expressing their e m o t i o n s rather than
h o l d i n g t h e m in, the l o n g - t e r m survivors are able to discharge
s o m e o f the excess that w o u l d have accelerated the growth o f
their cancers. In a d d i t i o n , as they b e g i n to understand the
u n d e r l y i n g causes o f their illness, rather than b e i n g powerless
they are e m p o w e r e d , a n d c a n c h a n n e l their "fighting spirit"
in a constructive d i r e c t i o n by taking positive action to restore
their health.
LOVE A N D C A R E OF FAMILY A N D FRIENDS
W i t h the close c o o p e r a t i o n a n d s u p p o r t o f the patient's i m -

m e d i a t e family, the possibility o f recovery is greatly e n h a n c e d .
T h e patient's family s h o u l d clearly understand the situation
a n d b e g i n to eat in a similar manner, while e x t e n d i n g love
a n d s u p p o r t to the patient in every possible way.
It is well k n o w n that persons with disrupted or weakened
social a n d family ties have an increased susceptibility to dis-
ease. T h i s p h e n o m e n o n is d e s c r i b e d by R o b e r t O r n s t e i n ,
P h . D . , a n d D a v i d S o b e l , M . D . , in The Healing Brain:
People w h o are single, s e p a r a t e d , d i v o r c e d , o r w i d o w e d

are two o r three times m o r e likely to d i e t h a n their m a r -
ried peers. T h e y also w i n d u p in the hospital f o r m e n t a l
disorders five to ten times as frequently. W h e t h e r we l o o k
at heart disease, cancer, depression, tuberculosis, arthri-
tis, o r p r o b l e m s d u r i n g p r e g n a n c y , the o c c u r a n c e o f
d i s e a s e is h i g h e r i n t h o s e w i t h w e a k e n e d s o c i a l
connectedness.
A w a r m , loving, a n d s u p p o r t i v e f a m i l y provides an e n v i r o n -
m e n t that e n c o u r a g e s health a n d recovery.
W h e n c a r i n g for others we n e e d to k e e p in m i n d that the
o b j e c t o f h e a l i n g is to i m p r o v e o u r o w n h e a l t h a n d u n d e r -
standing, as well as the patient's. D e a l i n g with serious illness
c a n b e d r a i n i n g . However, at s o m e level we are receiving as
m u c h energy as we give o u t . H e l p i n g s o m e o n e with c a n c e r
challenges o u r o w n u n d e r s t a n d i n g o f the universe as well as
o u r physical stamina, m e n t a l clarity, a n d e m o t i o n a l
strength.
T h e m a c r o b i o t i c a p p r o a c h provides a clear a n d h o p e f u l d i -
rection. However, it is usually u p to the i m m e d i a t e f a m i l y
m e m b e r s to h e l p the patient i m p l e m e n t that d i r e c t i o n , m a k e
d a y - t o - d a y decisions a b o u t w h a t to c o o k , h o w to a p p l y h o m e
care, a n d h o w to h a n d l e whatever p r o b l e m s o r crises m a y
c o m e u p . Family m e m b e r s o r friends w h o take c a r e o f the
person with c a n c e r also n e e d to constantly self-reflect a n d
consider whether their advice is s o u n d . A s we d e v e l o p as h e a l -
ers a n d teachers, we will face m a n y difficulties a n d frustra-
tions. However, as o u r o w n way o f eating i m p r o v e s a n d o u r i n -
tuition develops, we will b e a b l e to h e l p m o r e a n d m o r e
people.
NEW DIMENSIONS OF HEALTH
Recovering f r o m illness is only the first step in the o n g o i n g

process o f achieving g e n u i n e h e a l t h . For m a n y o f us in the
m o d e r n w o r l d , health is d e f i n e d in the negative sense as the a b -
sence o f illness. Positive aspects — i n c l u d i n g the establishment
o f h a r m o n y in m i n d , b o d y , a n d spirit a n d the joyful a n d crea-

tive a d a p t a t i o n to the e n v i r o n m e n t are often missing f r o m the
m o d e r n d e f i n i t i o n . A s the 19th-century English writer Edward
C a r p e n t e r p o i n t e d o u t in Civilization: Its Cause and Cure,
" T h e peculiarity a b o u t o u r m o d e r n c o n c e p t i o n o f health is
that it seems to b e a purely negative o n e . So impressed are we
by the m y r i a d presence o f disease —so n u m e r o u s its dangers, so
s u d d e n a n d unforetellable its attacks —that we have c o m e to
l o o k u p o n health as the m e r e absence o f the s a m e . "
A s we c o n t i n u e to eat a n d live in h a r m o n y with nature and
o u r inner b e i n g , we b e g i n to discover new, m o r e vibrant di-
m e n s i o n s o f life a n d h e a l t h . W e c o m e to realize that health is
the state o f actively h a r m o n i z i n g with o u r e n v i r o n m e n t , o f en-
j o y i n g life with m a n y o t h e r p e o p l e , a n d o f b e i n g able to real-
ize o u r d r e a m s a n d a m b i t i o n s t h r o u g h o u t life. W h e n we are
healthy, we m e e t the following seven c o n d i t i o n s :
F r e e d o m f r o m Fatigue
In d a y - t o - d a y life, we should n o t feel any fatigue if we are

healthy. After a day's w o r k , we should n o t c o m p l a i n , "I a m
t i r e d . " W h a t e v e r hardship we m a y encounter, we should b e
able to a d a p t to it with an energetic desire to work it o u t har-
moniously. F r o m time to time, we m a y feel exhausted f r o m
o u r w o r k , b u t we s h o u l d recover after a short rest or night's
sleep. W e s h o u l d n o t feel mentally tired either. If we fre-
quently c h a n g e o u r m i n d , i n c l u d i n g o u r ideas and plans, o u r
o c c u p a t i o n a n d address, o u r partner a n d friends, we are in an
unhealthy state. W e lack the vitality to persevere with o u r
goals a n d plans, preferring to discard t h e m when difficulties
arise. U n d e r any circumstances, at any time, we should m a i n -
tain a state o f physical a n d m e n t a l b a l a n c e that is stable, yet
flexible e n o u g h to r e s p o n d i m m e d i a t e l y to c h a n g i n g c i r c u m -
stances. W e will then b e able to a p p r o a c h the new environ-
m e n t with a spirit o f adventure.
G o o d Appetite
T h r o u g h o u t o u r life, e a c h a n d every day, we should always

have a g o o d appetite for whatever we m a y e n c o u n t e r : appetite
for f o o d , appetite for sex, appetite for activity, appetite f o r

k n o w l e d g e , appetite for w o r k , appetite for e x p e r i e n c e , a n d
appetite for health, f r e e d o m , a n d happiness. Endless appetite
is a manifestation o f health, a n d limited appetite is a m a n i -
festation o f sickness. T h e b i g g e r o u r appetite, the richer o u r
life. W i t h o u t appetite, there is n o progress, n o d e v e l o p m e n t ,
a n d n o e n j o y m e n t . However, in o r d e r to k e e p a large appetite,
we should avoid o v e r i n d u l g e n c e . W h e n we are hungry, we
should eat so as to satisfy o n l y 80 p e r c e n t o f o u r hunger, leav-
ing a p o r t i o n o f the s t o m a c h unfilled. Satiety reduces o u r a p -
petite a n d gradually slows d o w n o u r m e t a b o l i s m , t h i n k i n g ,
activity, a n d thirst for life. T h e r e f o r e , we s h o u l d k e e p o u r -
selves always hungry, a n d , as s o o n as we take i n , we s h o u l d
distribute whatever we have received. K e e p i n g emptiness
within ourselves is the secret to d e v e l o p i n g an endless a p p r e c i -
ation for life.
G o o d Sleep
G o o d sleep is not sleeping for a l o n g time b u t sleeping

soundly for a short t i m e . G o o d sleep is the result o f energetic
activity—physical a n d m e n t a l — d u r i n g the t i m e we are
awake. W h i l e we are sleeping, we s h o u l d usually n o t d r e a m .
If we r e m e m b e r a d r e a m after we are awake, it is b e c a u s e o u r
sleep is not d e e p e n o u g h . N i g h t m a r e s , c l o u d y d r e a m s , a n d
fragmented d r e a m s are all signs o f physical a n d m e n t a l u n -
rest. To see these d r e a m s frequently is a sign o f d e v e l o p i n g
mental illness. Suppose we are frequently frightened with the
horrors o f nightmares. S o o n , the precipitating physical a n d
mental qualities will cause " d a y m a r e s " ; awake, we will sur-
r o u n d ourselves with groundless suspicions, illusory enemies,
and other delusions that turn o u r life into a battlefield. If we
eat m a c r o b i o t i c a l l y a n d d e v e l o p o u r health, we will never suf-
fer such rootless dreams — d a y o r night — o f any k i n d .
Good Memory
M e m o r y is the m o t h e r o f o u r j u d g m e n t . W i t h o u t m e m o r y o f
what we have e x p e r i e n c e d , we w o u l d have n o j u d g m e n t o r
ability to evaluate c h a n g i n g circumstances. G o o d spiritual
m e m o r y is the f o u n d a t i o n o f all s o u n d m e n t a l activities; they

all c o m e o u t o f m e m o r y a n d return to m e m o r y . T h e r e are
various kinds o f m e m o r y : m e c h a n i c a l m e m o r y , such as the re-
m e m b r a n c e o f n a m e s a n d n u m b e r s ; m e m o r y o f images, such
as the r e m e m b r a n c e o f scenery a n d events; a n d spiritual
m e m o r y , such as r e m e m b r a n c e o f where we have c o m e f r o m
a n d h o w we have realized ourselves in this world at this t i m e .
A m o n g these varieties o f m e m o r y , the most i m p o r t a n t is the
last. It is the m e m o r y o f spiritual destiny by w h i c h we c a n u n -
derstand the significance o f o u r lives, k n o w the m e a n i n g o f
the present, a n d d e v e l o p an endless a p p r e c i a t i o n o f the past
a n d a limitless aspiration for the future. G o o d spiritual m e m -
ory is essential to a m e a n i n g f u l life. A l l o t h e r m e m o r i e s , in-
c l u d i n g m e c h a n i c a l m e m o r y a n d m e m o r y o f images, are ac-
tually part o f this m e m o r y o f o u r spiritual origin a n d destiny.
A s we c o n t i n u e to live macrobiotically, we b e g i n to recover
n o t only m e m o r y o f past o c c u r r e n c e s a n d present daily events,
b u t also m e m o r y o f o u r spiritual destiny. T h i s is o n e reason
w h y p e o p l e w h o share the s a m e f o o d understand e a c h other
better.
A s o u r health improves, we find that it is very easy to u n -
d e r s t a n d , agree with, a n d w o r k with other p e o p l e w h o are
eating the s a m e way, even t h o u g h they m a y have b e e n b o r n in
different places, b r o u g h t u p a n d e d u c a t e d in different ways.
T h e reason they c a n understand e a c h o t h e r is that they share
a c o m m o n , universal m e m o r y o f infinite oneness, whether or
n o t they are aware o f it.
Freedom from Anger
If we are in g o o d health, t h r o u g h o u t o u r lifetimes we should

never b e angry; we are living within the infinite universe and
we are all living in h a r m o n y with o u r e n v i r o n m e n t so there is
n o reason to b e angry. W e k n o w that everyone, everything,
a n d every p h e n o m e n o n — i n c l u d i n g difficulties, sicknesses,
a n d enemies — are c o m p l e m e n t a r y to o n e another. Being an-
gry shows o u r limitation, o u r inability to understand a n d e m -
b r a c e , o u r lack o f p a t i e n c e a n d perseverance. In Far Eastern
countries, the i d e o g r a p h for anger describes anger as the
m i n d o f a slave. A n o t h e r w o r d for anger m e a n s acute sickness
in the liver. In Oriental m e d i c i n e , a n g e r is c o r r e l a t e d with

liver m a l f u n c t i o n , as o t h e r m a j o r m e n t a l a n d e m o t i o n a l r e a c -
tions are correlated to disorders o f o t h e r m a j o r o r g a n s . T h o s e
w h o d o not k n o w h o w to c o p e with c h a n g i n g c i r c u m s t a n c e s
often b e c o m e very e x c i t e d , while those w h o k n o w h o w to
a d a p t d o not feel any anger. H e a l t h is the c a p a c i t y to a c c e p t
all circumstances with a smile, c h a n g e difficulties into o p p o r -
tunities, and turn enemies into friends.
J o y f u l Responsiveness
In o r d e r to live an active a n d p r o d u c t i v e life, it is necessary to

respond i m m e d i a t e l y to the constantly c h a n g i n g e n v i r o n -
m e n t . Life is a c o n t i n u o u s progression o f such responses. W e
should b e accurate in o u r expression, swift in o u r m o t i o n , o r -
derly in our behavior, a n d clear in o u r thinking. M o m e n t - t o -
m o m e n t responses such as these should b e full o f j o y a n d h u -
mor. O u r c o u n t e n a n c e s h o u l d b e b r i g h t , c h e e r f u l , a n d
optimistic, and merry thoughts s h o u l d radiate to everyone
a r o u n d us. Greetings should b e e x c h a n g e d actively with every-
o n e we m e e t . Like the sun that radiates its light a n d w a r m t h
to everyone, o u r presence should give j o y a n d happiness to all.
Joyousness is a natural result o f g o o d health a n d eating well
day to day.
Endless A p p r e c i a t i o n
As manifestations o f the infinite universe, we s h o u l d k n o w

that all p e o p l e and all beings are brothers a n d sisters, a c c o m -
panying o n e another o n the endless j o u r n e y o f life. W e s h o u l d
clearly understand that there is n o t h i n g really o p p o s i n g us.
W e should clearly k n o w that if we e x p e r i e n c e difficulties, it is
because o f s o m e underlying lack o f h a r m o n y in o u r way o f
life; however, this discord c a n b e c h a n g e d a n d t r a n s f o r m e d
into its opposite, peacefully, without any conflict o r suffering.
W h e n we are healthy, we b e c o m e endlessly appreciative o f the
universe and all its manifestations. W e are healthy w h e n we
are able to receive and e m b r a c e everything gratefully a n d
w h e n , without hesitation, we are able to give o f ourselves —
our ideals, o u r materials, our activity, o u r energy, a n d even
o u r life itself—to all f r o m w h o m a n d f r o m w h i c h we have re-

c e i v e d . Even w h e n we are physically sick, we are healthy if we
are aware that we are the cause o f o u r o w n sickness, are
thankful for the o p p o r t u n i t y to learn, a n d surrender o u r des-
tiny to nature in a spirit o f endless a p p r e c i a t i o n . Conversely,
we m a y b e w i t h o u t any physical o r m e n t a l s y m p t o m s o f dis-
ease, b u t unless a d e e p gratitude permeates our w h o l e life, we
are n o t truly healthy a n d w h o l e .
ONE GRAIN, TEN THOUSAND GRAINS
T h e traditional expression, " o n e grain, ten thousand grains,"

symbolizes the fact that the Earth returns m a n y grains for
every o n e that it receives. In m a c r o b i o t i c s we use this expres-
sion to convey the spirit o f h e l p i n g others by distributing the
key to life a n d health.
O u r m o d e r n w o r l d is in crisis. Practically every family is
n o w suffering f r o m either cancer, heart disease, mental disor-
ders, A I D S , o r i m m u n e deficiencies. N o w m o r e than ever, the
w o r l d needs the message o f h o p e and recovery that is m a c -
robiotics.
W e s h o u l d all realize that c a n c e r is n o t solely the c o n c e r n o f
c a n c e r patients, their families, o r the m e d i c a l profession.
C a n c e r is m e r e l y o n e d r a m a t i c s y m p t o m , o u t o f many, o f the
m i s c o n c e p t i o n s a n d u n b a l a n c e d patterns o f living that char-
acterize m o d e r n life. In a sense, we all have c a n c e r and will
c o n t i n u e to b e affected by the disease until a new, peaceful
way o f life is established in p l a c e o f the o l d . C a n c e r is a m e t a -
p h o r for the self-destructive tendencies o f m o d e r n civilization
as a w h o l e . If we c a n learn to recover f r o m c a n c e r naturally,
we m a y discover that a solution to the multiple ills o f society
itself is at last o n the h o r i z o n .
Recommended Reading
A i h a r a , H e r m a n , Basic Macrobiotics. T o k y o & N e w York: Ja-

p a n Publications, I n c . , 1 9 8 5 .
B e n e d i c t , Dirk. Confessions of a Kamikaze Cowboy. Garden
City Park, N . Y . : Avery Publishing G r o u p , 1 9 9 1 .
B r o w n , Virginia, with Susan S t a y m a n . Macrobiotic Miracle:
How A Vermont Family Overcame Cancer. T o k y o & N e w
York: Japan Publications, I n c . , 1985.
Dietary Goals for the United States. W a s h i n g t o n , D . C . : Select
C o m m i t t e e o n N u t r i t i o n a n d H u m a n N e e d s , U.S. Senate,
1977.
Diet, Nutrition and Cancer. Washington, D.C.: National
A c a d e m y o f Sciences, 1982.
Dufty, W i l l i a m . Sugar Blues. N e w York: W a r n e r B o o k s ,
1975.
Esko, E d w a r d a n d W e n d y Esko. Macrobiotic Cooking for Ev-
eryone. Tokyo & N e w York: J a p a n Publications, I n c . ,
1980.
Esko, Wendy. Aveline Kushi's Introducing Macrobiotic Cook-
ing. Tokyo a n d N e w York: J a p a n Publications, I n c . , 1 9 8 7 .
Fukuoka, M a s a n o b u . The Natural Way of Farming. T o k y o &
N e w York: J a p a n Publications, I n c . , 1985.
161
The One-Straw Revolution. E m m a u s , Pa.: R o d a l e

Press, 1978.
Healthy People: The Surgeon General's Report on Health
Promotion and Disease Prevention. Washington, D.C.:
G o v e r n m e n t Printing O f f i c e , 1979.
Hiedenry, C a r o l y n . Making the Transition to a Macrobiotic
Diet. G a r d e n City Park, N . Y . : Avery Publishing G r o u p ,
1987.
H i p p o c r a t e s . Hippocratic Writings. Edited by G. E. R . L l o y d .
Translated by J. C h a d w i c k a n d W. N . M a n n . N e w York:
Penguin Books, 1978.
Ineson, J o h n . The Way of Life: Macrobiotics and the Spirit of
Christianity. Tokyo & N e w York: J a p a n Publications, I n c . ,
1986.
J a c o b s , L e o n a r d a n d Barbara L e o n a r d . Cooking with Seitan.
Tokyo & N e w York: J a p a n Publications, I n c . , 1986.
J a c o b s o n , M i c h a e l . The Changing American Diet. Washing-
t o n , D . C . : Center for Science in the Public Interest, 1978.
K a i b a r a , Ekiken. Yojokun: Japanese Secrets of Good Health.
T o k y o : T o k u m a Shoten, 1974.
Kohler, Jean a n d M a r y A l i c e . Healing Miracles from Mac-
robiotics. West N y a c k , N.Y.: Parker, 1979.
Kotsch, R o n a l d . Macrobiotics: Yesterday and Today. Tokyo &
Kushi, Aveline. How to Cook with Miso. Tokyo & N e w York:
J a p a n Publications, I n c . , 1978.
Lessons of Night and Day. G a r d e n City Park, N.Y.:
Avery Publishing G r o u p , 1985.
Macrobiotic Food and Cooking Series: Diabetes and
Hypoglycemia; Allergies. Tokyo & N e w York: Japan Publi-
cations, I n c . , 1985.
Macrobiotic Food and Cooking Series: Obesity,
Weight Loss, and Eating Disorders; Infertility and Repro-
ductive Disorders. Tokyo & N e w York: Japan Publications,
I n c . , 1987.
Kushi, Aveline, with A l e x Jack. Aveline Kushi's Complete
Guide to Macrobiotic Cooking. N e w York: W a r n e r Books,
1985.
Kushi, Aveline and M i c h i o Kushi. Macrobiotic Pregnancy
and Care of the Newborn. Edited by E d w a r d a n d W e n d y
Esko. Tokyo & N e w York: J a p a n Publications, I n c . , 1984.
. Macrobiotic Child Care and Family Health. Tokyo &

Kushi, Aveline a n d W e n d y Esko. Aveline Kushi's Introducing
Macrobiotic Cooking. Tokyo & N e w York: J a p a n P u b l i c a -
tions, 1987.
Aveline Kushi's Wonderful World of Salads. T o k y o &
N e w York: J a p a n Publications, 1989.
The Changing Seasons Macrobiotic Cookbook. Gar-
d e n City Park, N . Y . : Avery Publishing G r o u p , 1985.
. The Good Morning Macrobiotic Breakfast Book.
G a r d e n City Park, N.Y.: Avery Publishing G r o u p , 1 9 9 1 .
The Macrobiotic Cancer Prevention Cookbook. G a r -
d e n City Park, N . Y : Avery Publishing G r o u p , 1988.
. Macrobiotic Family Favorites. Tokyo & N e w York: Ja-
p a n Publications, I n c . , 1987.
The New Pasta Cuisine: Low-Fat Noodle and Pasta
Dishes From Around the World. Tokyo & N e w York: J a p a n
Publications, 1 9 9 1 .
The Quick and Natural Macrobiotic Cookbook. C h i -
c a g o , 111.: C o n t e m p o r a r y B o o k s , 1989.
Kushi, M i c h i o , The Book of Do-In: Exercise for Physical and
Spiritual Development. Tokyo & N e w York: J a p a n P u b l i c a -
tions, I n c . 1979.
The Book of Macrobiotics: The Universal Way of
Health, Happiness and Peace. Tokyo & N e w York: J a p a n
Publications, I n c . , 1986 (Rev. e d ) .
Cancer and Heart Disease: The Macrobiotic Ap-
proach to Degenerative Disorders. Tokyo & N e w York: Ja-
p a n Publications, I n c . , 1986 (Rev. e d ) .
Crime and Diet: The Macrobiotic Approach. Tokyo
& N e w York: J a p a n Publications, I n c . , 1987.
The Era of Humanity. Brookline, Mass.: East West
Journal, 1980.
How to See Your Health: The Book of Oriental Diag-
nosis. Tokyo & N e w York: J a p a n Publications, I n c . , 1980.
Macrobiotic Health Education Series: Diabetes and
Hypoglycemia; Allergies. Tokyo & N e w York: J a p a n P u b l i -
cations, I n c . , 1985.
Macrobiotic Health Education Series: Obesity,
Weight Loss, and Eating Disorders; Infertility and Repro-
ductive Disorders. Tokyo & N e w York: J a p a n Publications,

Inc., 1987.
Natural Healing through Macrobiotics. Tokyo & N e w
York: J a p a n Publications, I n c . 1987.
On the Greater View: Collected Thoughts on Mac-
robiotics and Humanity. G a r d e n City Park, N . Y . : Avery
P u b l i s h i n g G r o u p , 1985.
Your Face Never Lies. G a r d e n City Park, N.Y.: Avery
Publishing Group, 1983.
Kushi, M i c h i o a n d A l e x Jack. The Cancer Prevention Diet.
N e w York: St. Martin's Press, 1983.
Diet for a Strong Heart. N e w York: St. Martin's Press,
1984.
K u s h i , M i c h i o , with A l e x J a c k . One Peaceful World. N e w
York: St. Martin's Press, 1 9 8 7 .
K u s h i , M i c h i o , with E d w a r d a n d W e n d y Esko. Gentle Art of
Making Love, The. G a r d e n City Park, N . Y : Avery Publish-
i n g G r o u p , 1990.
Kushi, M i c h i o a n d Aveline Kushi, with A l e x Jack. The Mac-
robiotic Diet. Tokyo & N e w York: J a p a n Publications, I n c . ,
1985.
K u s h i , M i c h i o , with Stephen Blauer. The Macrobiotic Way.
G a r d e n City Park, N . Y . : Avery Publishing G r o u p , 1985.
L e r m a n , A n d r e a Bliss. Macrobiotic Community Cookbook,
The. G a r d e n City Park, N . Y . : Avery Publishing G r o u p ,
1989.
M e n d e l s o h n , R o b e r t S., M . D . Confessions of a Medical Here-
tic. C h i c a g o : C o n t e m p o r a r y Books, 1979.
Male Practice. C h i c a g o : Contemporary Books,
1980.
N u s s b a u m , Elaine. Recovery: From Cancer to Health through
Macrobiotics. T o k y o & N e w York: J a p a n Publications, I n c . ,
1986.
Nutrition and Mental Health. W a s h i n g t o n , D . C . : Select
C o m m i t t e e o n N u t r i t i o n a n d H u m a n N e e d s , U.S. Senate,
1977, 1980.
O h s a w a , G e o r g e . Cancer and the Philosophy of the Far East.
Oroville, C a l i f . : G e o r g e Ohsawa M a c r o b i o t i c F o u n d a t i o n ,
1971 e d i t i o n .
You Are All Sanpaku. Edited by W i l l i a m Dufty. N e w
York: University B o o k s , 1965.
. Zen Macrobiotics. Los A n g e l e s : O h s a w a F o u n d a t i o n ,

1965.
Price, Western, A . , D.D.S. Nutrition and Physical Degenera-
tion. Santa M o n i c a , Calif.: P r i c e - P o t t e n g e r N u t r i t i o n a l
F o u n d a t i o n , 1945.
Sattilaro, A n t h o n y , M . D . , with T o m M o n t e . Recalled by Life:
The Story of My Recovery from Cancer. Boston:
Houghton-Mifflin, 1982.
Scott, Neil E., with Jean Farmer. Eating with Angels. T o k y o &
Tara, W i l l i a m . Macrobiotics and Human Behavior. T o k y o &
Y a m a m o t o , Shizuko. Barefoot Shiatsu. Tokyo & N e w York: Ja-
p a n Publications, I n c . , 1979.
The Yellow Emperor's Classic of Internal Medicine. Trans-
lated by Ilza Veith, Berkeley: University o f California Press,
1979.
s
Macrobiotic Resources
Macrobiotic Way of Life Seminar
T h e M a c r o b i o t i c W a y o f Life S e m i n a r is an i n t r o d u c t o r y p r o -
g r a m offered by the Kushi Institute in Massachusetts. It is a
c o m p l e t e g u i d e to b e g i n n i n g m a c r o b i o t i c s a n d i n c l u d e s
classes in m a c r o b i o t i c c o o k i n g , h o m e care, a n d k i t c h e n setup,
lectures o n the p h i l o s o p h y o f m a c r o b i o t i c s a n d the s t a n d a r d
diet, and individual g u i d a n c e in a d o p t i n g a new way o f life.
T h e seminar is presented m o n t h l y by M i c h i o Kushi a n d asso
ciate teachers.
Macrobiotic Residential Seminar
T h e M a c r o b i o t i c Residential S e m i n a r is a n i n t r o d u c t o r y p r o -
g r a m offered at the Kushi Institute o f the Berkshires in west-
ern Massachusetts. It is a o n e - w e e k live-in p r o g r a m that fea-
tures h a n d s - o n training in m a c r o b i o t i c c o o k i n g a n d h o m e
care, lectures o n the p h i l o s o p h y a n d p r a c t i c e o f m a c r o b i o t i c s ,
and meals p r e p a r e d by a specially trained c o o k i n g staff. It is
presented twice per m o n t h .
167
Other Programs
T h e Kushi Institute offers a variety o f introductory, interme-

diate, a n d a d v a n c e d level p r o g r a m s o n all aspects o f m a c -
robiotics, in Becket a n d in cities t h r o u g h o u t N o r t h A m e r i c a .
Special p r o g r a m s i n c l u d e an annual M a c r o b i o t i c S u m m e r
C o n f e r e n c e with participants f r o m a r o u n d the w o r l d , a n d o n -
g o i n g seminars by M i c h i o Kushi o n topics such as m a c r o b i o t i c
h e a l t h care, spiritual d e v e l o p m e n t , a n d philosophy. For infor-
m a t i o n o n any o f these p r o g r a m s , c o n t a c t :
Kushi Institute o f the Berkshires

Box 7
Becket, Massachusetts 0 1 2 2 3
(413) 623-5742
O n e Peaceful World
O n e Peaceful W o r l d is an international i n f o r m a t i o n network

a n d friendship society o f m a c r o b i o t i c friends, families, e d u c a -
tional centers, o r g a n i c farmers, traditional f o o d producers,
teachers a n d parents, authors a n d artists, publishers and busi-
ness p e o p l e , a n d o t h e r individuals and organizations a r o u n d
the w o r l d d e v o t e d to the realization o f o n e healthy, peaceful
w o r l d . Activities i n c l u d e e d u c a t i o n a l a n d spiritual tours, as-
semblies a n d f o r u m s , international f o o d a n d agricultural p r o -
jects, the O n e Peaceful W o r l d Village a n d Children's M e m o -
rial a n d Shrine in Becket, the quarterly One Peaceful World
Newsletter, a n d o t h e r c o m m u n i c a t i o n s .
For m e m b e r s h i p i n f o r m a t i o n a n d a current c a t a l o g o f p u b -
lications a n d videos, c o n t a c t :
O n e Peaceful W o r l d
B o x 10
B e c k e t , Massachusetts 0 1 2 2 3
(413) 623-5742
About the Authors
M i c h i o K u s h i , the leader o f the international m a c r o b i o t i c

c o m m u n i t y , was b o r n in J a p a n a n d studied international law
a n d political science at Tokyo University. H e c a m e to the
United States in 1949 a n d is the f o u n d e r a n d c h a i r m a n o f the
Kushi Institute, the Kushi F o u n d a t i o n , a n d O n e Peaceful
W o r l d . H e has given seminars o n Oriental m e d i c i n e a n d p h i -
losophy at the United N a t i o n s a n d served as advisor to g o v -
ernments in E u r o p e , A f r i c a , a n d Latin A m e r i c a . H e is the
author o f several d o z e n b o o k s i n c l u d i n g The Cancer Preven-
tion Diet, The Book of Macrobiotics, The Macrobiotic Way,
a n d One Peaceful World, a n d lives in Becket a n d B r o o k l i n e ,
Massachusetts with his wife, Aveline, also a l e a d i n g v o i c e in
macrobiotic education.
E d w a r d Esko h e l p e d p i o n e e r m a c r o b i o t i c e d u c a t i o n in N o r t h
A m e r i c a in the 1970s a n d '80s. H e b e g a n studies with M i c h i o
Kushi in 1971 a n d has taught m a c r o b i o t i c p h i l o s o p h y a n d
health care t h r o u g h o u t the United States a n d in E u r o p e ,
South A m e r i c a , a n d J a p a n . H e is o n the faculty o f the Kushi
Institute o f the Berkshires, a n d has c o - a u t h o r e d o r e d i t e d sev-
eral p o p u l a r b o o k s i n c l u d i n g Natural Healing through Mac-
robiotics, Doctors Look at Macrobiotics, and Macrobiotic
Child Care and Family Health. H e lives with his wife, W e n d y ,
and seven children in Becket, Massachusetts.
169
Index
Agriculture, 13,14, 2 6 , 2 8 , 29 A s c o r b i c acid. See Vitamins,

AIDS, 9, 41 C.
Allergies, 20,48 A w a r e n e s s , 16
American Cancer Society, 67,
72-74,120 Beans, 36, 3 9 , 1 0 3 , 1 0 5 - 1 0 7 ,
American Diabetes A s s o c i - 129-130
ation, 66 Benedict, Dirk, 2
American Heart Association, Beta-Cartone, 118,122,128.
66 See also Vitamins, A .
American Medical A s s o c i - Beverages, 3 0 , 3 7 , 1 4 4 - 1 4 5 .
ation, 65, 74,77 See also water.
A m e r i c a n Society for Clinic- Biopsies, n u m b e r s of, 10
al Nutrition, 66 Bladder. See cancer, b l a d d e r .
A n a t o m y , h u m a n , 24-25 Blampied, D o u g . See case
A n e m i a , 79 histories.
A n g e r , 158-159 B l o o d , cleansing of, 43
Animal f o o d s , 102-103, Blood pressure, 2 , 9 2
103-105,108,115 B o d y scrubbing, 42
Antibodies, 21 Bone m a r r o w harvest, 32
Anti-insulin, 61 Bone m a r r o w transplant, 32
Appetite, 156-157 B o w e l motility, 42, 43
Appreciation, 159-160 Brain t u m o r , 11,150-154
171
Breast cancer. See cancer, See also case histories,

breast. skin, 2 , 1 0 , 1 4 , 4 9 - 5 1 , 1 1 6 ,
Breasts, 55-57 128,130
B r o w n , Virginia, 2. See also spine, 3 1 , 8 7
case histories. stomach, 72,130
Burkitt, Denis, 28 s y m p t o m s of, 13
Burkitt's L y m p h o m a , 28 treatment of, 13. See also
case histories,
C a l c i u m , 86, 8 9 , 9 0 urethra, 135-137
C a m p b e l l , T. C o l i n , 77 uterine, 58,87-88
Cancer Cancer-Free, 3
absence of, 27 Cancer Prevention Diet, The, 3
b l a d d e r , 59,135-137 Capillaries, 52,53
breast, 2,19-20,46-47, 56- Carbohydrates, 4 0 , 6 5 , 1 4 0
57,62,100,101-102,108, Carotenids, 118,128
130.131 Carpenter, E d w a r d , 147
causes of, 1 3 , 2 4 , 2 5 , 27, Carter, John, 150,152
45-46,61-62,69,70,77-79, Case histories,
99-100,108-110,114-116 acute leukemia, 31
classifying, 107-110,114 brain t u m o r , 150-154
c o l o n , 2 , 1 1 , 25, 43, 6 2 , 7 2 , breast a n d lung cancer,
110,114-115,123,127,128, 101-102
130 breast cancer, 19-20
control of, 13,14 B r o w n , Virginia, 49-50
incidence of. See rates of. chronic myelocytic leuke-
liver, 2,130 mia, 111-114
lung, 5 5 , 7 2 , 1 0 1 - 1 0 2 , 1 1 5 , c o l o n cancer, 123
128.132 Cronley, Magdaline, 101-
and m o d e r n life, 10,12-14 102
ovarian, 58 D u d l e y , Cecil O., 123
pancreatic, 2, 5, 6, 7-8,11, Hanley, Ed, 75-77
61 Kramer, Bonnie, 19-20
patients, exceptional, 147- Lee, Barbara, 135-137
149 malignant m e l a n o m a , 49-51
patients, recovered. See McKenna, Marlene, 49
cancer patients, e x c e p - Metzger, Betty, 50-51
tional. N u s s b a u m , Elaine, 87-88
prevention of, 15, 24, 42, 43, pancreatic cancer, 7-8
46, 62, 6 4 , 7 7 , 9 3 , 1 2 7 , 1 2 8 Pierello, Christina, 111-114
prostate, 3 2 , 5 8 , 7 5 - 7 7 , 9 9 , prostate cancer, 75-77
100,108 Sanders, M o n a , 150-154
rates of, 9 , 1 0 , 1 4 , 23, 25-26, U r e t h r a / b l a d d e r cancer,
27,109,114-115,128,131 135-137
recovery f r o m , 2 , 1 1 , 76,93. uterine cancer, 87-88
Index 173
Casein, 47 guidelines for, 68, 70-71,

Caspersen, Carl, 43 72-73, 74, 77, 77-78. See
Cell wars, 21 also diet, m a c r o b i o t i c
C h a n g e , 1 2 , 1 6 , 1 8 , 80 guidelines.
seasonal, 30 m a c r o b i o t i c , 2 , 1 1 , 24, 32,
Chemicals, 22-23 33-40, 66-67, 68-69, 73-74,
C h e w i n g , 41 78-79
China Study, 77-79 macrobiotic g u i d e l i n e s , 80,
C h l o r o p h y l l , 118,128 121,124,128,130,132-133,
Cholesterol, 5 2 , 5 3 , 5 9 , 69, 133-134,138,139,141,
78-79,92,123 141-142,143,145
Circulation, 4 1 , 4 3 , 9 2 . See macrobiotic, nutritional
also b l o o d pressure. o v e r i v e w of, 79-86, 89-90
Civilization: Its Cause and m o d e r n , 23, 24, 27, 29, 30,
Cure, 147 48, 61,65-66
Climate, 29, 33, 34 standard A m e r i c a n , 67
C o c h o r a n , Kenneth, Dr., 126 traditional, 25-28
C o l d s and flu, 30,51-52 Diet, Nutrition and Cancer, 66,
Complementary opposites, 120
96-97. See also yin and Dietary Goals for the United
yang. States, 66,120
C o m p u t e r display terminals, Dietary n e e d s , personal,
13 39-40
C o n d i m e n t s , 38,141-142 Digestive system, 25
Confessions of a Kamikaze Discharge, 30, 3 3 , 4 6 , 47-48,
Cowboy, 3 51-52,61,88,108,116,128,
Consciousness, 16 154
C o o k b o o k s , 146 Discloration, 62-64
C o o k i n g , m e t h o d s of, 29, 30, Dithiolthiones, 118,128
38, 43,145-146 D u d l e y , Cecil O. See case
Correa, Pelayo, 120 histories.
C o r r e s p o n d e n c e , 41
Creative imaging. See Ear, inner, 53-54
visualization. Eat Right—To Keep Healthy
Cronley, Magdaline. See case and Enjoy Life, 28
histories. Eboshida, Akira, Dr., 57
E c o n o m i c forces, 65
Dairy products, 30, 78 Electric appliances, 13
Deforestation, 24 Electromagnetic fields, 43-44
Diabetes, 9 Elimination, 46
Diarrhea, 8, 47 Energy, e x p a n d i n g and
Diet and Health, 67 contracting, 106
Diet Environment, 12, 22, 23, 28,
balance i n , 4 5 29
h a r m o n y w i t h , 28-30 Harmony, 15,16,17,18,

Epidemiology, 13,23,44 28-30,30,33
E s k i m o , 29 Healing Brain, The, 155
Esko, Ed, 7 6 , 1 6 9 Healing Miracles from
Estrogen, 108 Macrobiotics, 2,51
Excess, 3 0 , 3 3 , 4 6 , 48,52-59, Health
100,108,116 maintenance of, 12,13
Exercise, 4 2 , 4 3 , 46 m o d e r n crisis in, 6,9-10
Existence, nature of, 12 n e w d i m e n s i o n s of, 155-
160
F A O / W H O . See R D A . p r o m o t i o n of, 6 , 3 4 , 4 4
Fat 40, 65, 68, 70, 7 2 , 7 7 recovery of, 3 , 1 5 , 1 6 , 2 2 , 40.
d e p o s i t s of, 33, 53-59, 60, 61 See also case histories.
Fatigue, 156 Healthy, 21
Faulkner, H u g h , Dr., 2, 6, Healthy People: Health
7-8. See also case histories. Promotion and Disease
Fawcett, A n n e , 2 Prevention, 66
Fiber, 6 5 , 6 6 , 1 1 8 , 1 2 2 Heart disease, 1 , 9 , 2 1 , 2 8 ,
Fibroids, 58 92-93
Fighting spirit, 149,154 H e m o c c u l t II Slide, 123
Fish, 36,133-134 Henderson, Maureen/57
Flavors, 140 H i c k m a n catheter, 31
Fluorescent lights, 1 3 , 1 4 , 4 3 H i p bath, 58-59
F o o d industry, 13 H o d g k i n ' s disease, 110
F o o d s . See also specific Homeostasis, 46-47
n a m e s of. H u n z a , 28-46
charcoal grilled, 116 H y p o g l y c e m i a , 61,127
to m i n i m i z e , 37-38 Hysterectomy, 20
occasional, 36-37
Fossil fuels, 23 I m m u n e response, 18
Fruits, 3 7 , 1 3 4 , 1 3 8 I m m u n e system, 21
Fucoidan, 131-132 Immunity, 33
Indoles, 118,128
Gallbladder, 61 Insulin, 61
G i l m o u r , D a w n , 152 Interferon, 126
Glucosinolates, 118,128 Intestines, 25
G o m a s h i o , 38,141 Intuition, 16,17
G r a h a m , Saxon, Dr., 126 Iron, 90,91
Grains, 160
w h o l e 34, 3 9 , 1 0 3 , 1 0 5 , 1 1 8 , Joyful responsiveness, 159
119-121
G r e e n h o u s e effect, 23 Kidneys, 59
Kohler, Jean and Mary Alice,
Hanley, Ed. See case histories. 2,51
Index 175
Kramer, Bonnie. See case Mental o u t l o o k , 2

histories. M e t z g e r , Betty. See case
Kushi, M i c h i o , 7 - 8 , 2 0 , 3 3 , 5 0 , histories.
112,136,152,169 M i c r o w a v e o v e n s , 13, 2 7 , 4 3
Minerals, 40. See also specific
Lapenta, Sara, 20 n a m e s of.
Lee, Barbara. See case Monte, Tom, 2,32
histories. M u c u s , 3 3 , 1 5 3 - 1 5 9 , 6 0 , 61
Leukemia, 109,131
acute m y e l o g e n o u s , 31-33 National A c a d e m y of
chronic m y e l o c y t i c , 111-114 Sciences, 67,69-72
Lifestyle, 1 3 , 1 4 , 1 8 , 2 0 , 2 4 , National C a n c e r Institute, 66
40-44 Natural History of Cancer, The,
Liver, 61 27
L o v e , 17-18, 21,33,154-155 Natural resources, d e p l e t i n g
L u n g s , 55 of, 30
Nature, 1 2 , 1 5 , 22
Macrobiotic a p p r o a c h , 15, alienation f r o m , 12
64,155 reconnecting with, 22-24
Macrobiotic Cancer Prevention N e w b o l d , Vivien, Dr., 11
Cookbook, 64 N u s s b a u m , Elaine, 2,151. See
Macrobiotic Learning also case histories.
Center, 151 Nutrition, p r e v e n t i v e , 90,
Macrobiotic Miracle: How a 92-94
Vermont Family Overcame Nutrition, Research Alterna-
Cancer, 2, 50 tives, 9
Macrobiotic Residential Nuts. See seeds and nuts.
Seminar, 146,167
Macrobiotic Way, 20 Obesity, 73
Macrobiotic W a y of Life Oil, c o o k i n g , 38, 69
Seminar, 3 3 , 3 4 , 1 6 7 O n c o g e n e s , 121
Materialism, 10,12 O n e Peaceful W o r l d , 168
McCarrison, Sir Robert, 27-28 O r c h i d e c t o m y , 99-100
M c G o v e r n , G e o r g e , 67 Ornish, Dean, 92
McKenna, Marlene. See case Ornstein, Robert, Dr., 155
histories. O s t e o p o r o s i s , 9,78
Meat, 110. See also animal Ovaries. See cancer, ovarian.
foods.
Medication, 22, 3 3 , 4 8 , 1 0 7 Pancreas, 61
Medicine, Oriental, 159 Physical activity, 2. See also
Meditation, 16-17 walking.
M e l a n o m a , 49-51,114. See Physicians, n e t w o r k of
also cancer, skin. macrobiotic, 6
M e m o r y , 157-158 Pickles, 38,138
Pierello, Christina. See case 123,151

histories. Saxe, G o r d o n , 5
Polysaccharide, 126 Schweitzer, Albert, Dr., 28,51
Prosperity, 21 Seasonings, 142-143
Prostate g l a n d , 57-58. See also Seasons, 2 9 , 3 3
cancer, prostate. h a r m o n y with 3 0 , 3 3
Protease inhibitors, 118,121, Seeds and nuts, 37,138-139
122,130 Self-reflection, 16,155
Protein, 2 7 , 4 0 , 4 7 , 65,81-82, Senate Select C o m m i t t e e o n
83 Nutrition and H u m a n
N e e d s , 66,67-68,120
Radiation, 132 Shiitake m u s h r o o m , 126
Radioactive strontium, 132 Shoyu,38
Rain forests, destruction of, Sickness, 15,21. See also
24 specific names of.
Rashes. See skin, diseases of. causes of, 18
R D A ( r e c o m m e n d e d dietary response to, 18
a l l o w a n c e s ) , 80 Sinuses, 53
Recalled By Life, 2,32,51,151 Skin, diseases of, 47, 48
R e c o v e r y . See cancer, Sleep, 157
recovery from. Snacks, 139,141
Recovery: From Cancer to Sobel, D a v i d , Dr., 155
Health through Macrobiot- S o d i u m alginate, 132
ics, 2,151 Soups, 34,39,122,124
Refined Carbohydrate Foods Sour taste, source of, 37
and Disease, 28 Spiritual awareness, 148-149
Remission, 32,33 Spiritual values, 10
R e p r o d u c t i v e organs, 57-59 Spontaneous regression, 8,
Research 11,113
cancer, 5 - 6 , 9 , 1 3 , 1 4 , 5 6 - 5 7 , Stayman, Susan, 2
120,121,126,127-128,131, Stress, relieving, 1 2 , 1 7 , 2 1 , 4 3
132 Studies in Deficiency Disease,
macrobiotic, 11 27
nutrition, 9, 28,56-57,92-93, Sugar, 2 9 , 4 0 , 68-69,106,108
108 Supplements, 7 1 ,
Retinol. See vitamins, A. Surgeon General's Report on
Riboflavin. See vitamins, B2 Nutrition and Health, The,
Rice bran, 120 67
R o b b i n s , John, 23 Sweeteners, 3 7 , 1 0 6 , 1 2 9 , 1 4 3
Sweets, 143-144
Salt, 2 8 , 3 8 , 40, 43
Sanders, M o n a . See case Tamari s o y sauce, 38
histories. Teas, Jane, Dr., 131
Sattilaro, A n t h o n y , Dr., 2, 32, Teeth, 24-25
Index 177
Tekka, 3 8 , 1 4 2 A , 85
Third W o r l d , 66 B2,82-83
T o n i o l o , P a o l o , 57 Bl 2,84-85
Troll, Walter, Dr., 121 C, 82
Tulane Study, 5 D , 85-86
T y m p a n o s t o m y , 54-55
W a l k i n g , 42. See also exercise.
U m e b o s h i p l u m s , 38 Water, 40
Understanding a n d sensi- Wattenberg, Lee, Dr., 127,128
tivity, 147-148 Will a n d determination, 149,
U.S. Department of 154
Agriculture, 66 Willet, Walter C , Dr., 110
Uterus. See cancer, uterine. Williams, R o g e r W . , Dr. 27
Vagina, 58 Yin a n d y a n g , 2 , 7 4 , 9 7 - 9 9 ,
Vegetables, 3 6 , 3 9 , 1 0 3 , 1 0 6 , 100
124-129 as cancer p r o m o t e r s o r
sea, 3 6 , 3 9 , 1 0 6 , 1 3 0 - 1 3 3 inhibitors, 114-116
V i d e o display terminals, 44 in classifying cancers,
Visualization, 17 107-110,114
Vitamins, 40 in f o o d , 102-107
THE MflCRBBIBTIC flPPRBUCH ID [HIKER
Here is the revised and expanded edition of the
book that started Dr. Anthony Sattilaro on his
remarkable recovery from cancer, as reported in
Life Magazine. Inside, Michio Kushi, founder of
Macrobiotics in America, points the way toward
a long-lasting solution to the problem of cancer.
Also included are twelve moving personal stories
of cancer victims who overcame illness through
Macrobiotics.
"Over the last 35 years, modern medical science

has mounted a tremendous attempt to solve the
problem of cancer and other degenerative illnesses.
To date, however, this large-scale effort has
produced no lasting, comprehensive solution....
To control cancer, we need to see beyond the
immediate symptoms.... Cancer is not the result of
some factor over which we have no control.
Rather, it is simply the product of our own daily
behavior, including our thinking, lifestyle and way
of eating...." _ i c h i o Kushi
M
More than 35 years ago, Michio Kushi began

saying that diet was a principle cause of cancer.
He pointed out that a diet based on whole grains,
sea and land vegetables, beans, and seasonal
fruits could prevent and, in many cases, help
reverse the process of cancer. In this edition of
The Macrobiotic Approach to Cancer, Mr. Kushi
details the Macrobiotic diet and lifestyle that has
helped thousands of individuals recover from ill-
ness and find better health and peace of mind.
ISBN 0-89529-486-9
a member of
Penguin Group (USA) Inc.
A
www.penguin.com
U.S.A. $13.95
Canada $21.00

Michio Kushi, Edward Esko - The Macrobiotic Approach To Cancer 1991 PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Michio Kushi, Edward Esko - The Macrobiotic Approach To Cancer 1991 PDF

Uploaded by

Copyright:

Available Formats

THE

Cover design by Abby Kagan

Library of Congress Cataloging-in-Publication Data

Copyright © 1981,1982,1991 by Michio Kushi

All rights reserved. N o part of this publication may be reproduced, stored in a

Printed in the United States of America

Recommended Reading 161

I a m h o n o r e d that M i c h i o Kushi has asked m e to write a Fore-

D u r i n g the past twenty years — a n d particularly the past

For those o f us suffering f r o m an " i n c u r a b l e " disease, for

In m a n y ways, c a n c e r is a s y m b o l o f the destructive trends

ply p u t , the rise o f c a n c e r a n d other c h r o n i c illnesses is d u e pri-

Confessions of a Kamikaze Cowboy by Dirk B e n e d i c t ; Beating

A study o f the m a c r o b i o t i c diet's effect o n c a n c e r o f the p a n -

the risk o f cancer, b u t this study is o n e o f the first to suggest

O v e r the past half century, m e d i c a l science has c o n d u c t e d a

Physician, Heal Thyself

Source: "A Doctor Heals Himself of Terminal Cancer," One Peaceful

rized current scientific thinking a b o u t present a p p r o a c h e s to

Table 1.1. The Increasing Incidence of Cancer

Year Proportion of U.S. Population

A b o u t 76 m i l l i o n A m e r i c a n s n o w living will eventually d e -

CANCER AND MODERN LIFE

T h e rise o f c a n c e r a n d other degenerative diseases d u r i n g the

Source: Vivien Newbold, M.D., Macrobiotics: An Approach to the

N o t o n l y is the physical w o r l d tiny in c o m p a r i s o n with the

Skin Cancer Linked to

Source: J. A. Treichel, Science News, Volume 122, August 28 1982.

increasingly sedentary nature o f m o d e r n life all have a direct

C a n c e r does not result f r o m factors that are b e y o n d o u r c o n -

as self-reflection, a n d it is an essential part o f the recovery

T h i s d e e p e r consciousness, o r intuition, alerts us to p o t e n -

2. Raise your arms u p w a r d toward the c e i l i n g a n d h o l d

You c a n also practice visualization, o r creative i m a g i n g ,

O n e o f the surprising things that o u r intuition reveals is that

Love is b a s e d o n the attraction o f opposites such as m a l e

Finding the Macrobiotic Way

i m m u n e cells actually c o m p l e m e n t a n d m a k e a b a l a n c e with

RECONNECTING WITH NATURE

W h e n we stop to think a b o u t it, m a n y aspects o f m o d e r n liv-

thesized in laboratories e a c h year. In the U n i t e d States, total

T h e m o d e r n diet is also a m a j o r c o n t r i b u t o r to the destruc-

BALANCING OUR DIET

T h e trillions o f cells that constitute the h u m a n b o d y are cre-

Information about what h u m a n s need to eat c a n b e f o u n d in

(the w o r d " m o l a r " is f r o m the Latin w o r d m e a n i n g " m i l l -

T h e m o d e r n highly refined, h i g h - f a t , l o w - f i b e r diet b e c a m e

The Changing American Diet

p e r c e n t , a c c o r d i n g to data c o m p i l e d by the National Center

processing such as c a n n i n g a n d freezing; a n d the i n t r o d u c t i o n

C a r r i s o n , a n o t h e r British surgeon, reported that c a n c e r was

HARMONY WITH THE ENVIRONMENT

A natural, e c o l o g i c a l l y b a l a n c e d diet fulfills several criteria.

takes to p r o d u c e t h e m . O n an individual level, a n e c o l o g i c a l l y

f o o d rather than b e i n g eaten directly. Forty percent o f the

Varying o u r selection o f f o o d s a n d c o o k i n g m e t h o d s to reflect

Living and Loving

where he met with a macrobiotic counseloi and attended a lec-

Source: "A Father Heals Leukemia," One Peaceful World, Summer,

and are a sign that natural i m m u n i t y is still w o r k i n g . N o w a -

STANDARD MACROBIOTIC DIET

T h e guidelines presented b e l o w are g e n e r a l suggestions.

y o u r special c o n d i t i o n o r whether you live in a Far N o r t h e r n