THE POWERFUL BENEFITS OF MISO

BY: JANE AND LINO STANCHICH

Lowers cholesterol and blood pressure
Reduced pain
Alkalinizes blood
Counteracts radiation
Reduces risk of some cancer
Aids digestion - builds intestinal flora
Reduces food allergies
Destroys pathogenic bacteria and toxins
Enhances immune function
Aids in food assimilation
Acts as a natural antacid

Miso is a Nutritional Powerhouse! This delicious, fermented seasoning is an excellent source of: iron, calcium, phosphorus, potassium, B vitamins, protein.

LATEST RESEARCH ON MISO’S HEALING QUALITIES (September,2015)

http://www.greenmedinfo.com/blog/miso-protects-against-radiation-cancer-and-hypertension

Enjoy These Delicious Recipes Below!

TERRIFIC MISO RECIPES

DELICIOUS GARDEN VEGETABLES MISO SOUP

2 dry shiitake mushrooms

6 cups water

1 one-inch strip dry wakame, rinsed and soaked

1 yellow onion, diced

1 carrot, diced

2 ears fresh corn, kernels cut off cob

1 cup broccoli florettes, stems diced

5 teaspoons chickpea or barley miso, or to taste

2 Tbls. parsley, minced

Soak shiitake mushroom in one cup water until tender. Remove from soak water, remove and discard tough end of stem; dice mushroom. Take wakame out of water, squeeze, cut into small pieces. In a pot, place shiitake, the soaking water, remainder of water and sliced wakame. Bring to boil on medium heat; reduce heat, then simmer for 5 minutes. Add the sliced onion, carrot, corn and broccoli stems. Simmer 3 minutes. Add broccoli florettes.

In a small bowl, place the miso paste; dissolve miso paste with a small amount of warm soup stock. Reduce the heat of the cooking soup to low, until the soup ceases to boil; add the miso, stir gently, and let soup simmer for three minutes. Serve warm, in soup bowls garnished with raw

CREAMY CAULIFLOWER PASTA “ALFREDO” SAUCE

2 yellow or white onions

1 head white cauliflower

1 teaspoon sesame or olive oil

2 cups water (water should only be half way up the vegetables)

1 Tablespoon light or white miso, or to taste

2 Tablespoons fresh parsley, rinsed and minced

Slice cauliflower and onion into large pieces. Place oil in warm skillet, sauté onions for three minutes; add cauliflower and sauté for two minutes. Add water to the vegetables and bring to boil. Cover and boil on medium for 10 minutes or until the vegetables are very tender. Using a hand blender, puree the vegetables until creamy. Lower heat in the pan. Place miso in a small dish and add warm puree to "melt" the miso. Add the miso into the skillet and blend. Simmer 3 minutes on low heat. Serve sauce warm on pasta, garnished with fresh parsley. Delicious.

Please let us know how you like these recipes. Visit our CONTACT PAGE

JUMP FOR JOY...AND HEALTH!

Rebound Back to Greater Health and Fitness!

Jane Stanchich, L.N. and Lino Stanchich, L.N., L.M.B.T. | c. 2015

We love our rebounder (mini trampoline.) It is one of the most effective pieces of exercise equipment ever invented! Along with many friends and clients, we "Rebound" daily, thoroughly enjoying the exercise and its many benefits while over sixty trillion of our body cells are being activated. Our personal experience is that the bouncing or jogging on the rebounder is gentle on our joints and bones, providing a real workout without the huge jolt that comes from jogging on hard surfaces. Along with an organic, balanced, healthful diet, rebounding is a daily practice that keeps us healthier in body and mind.

Rebounding is safer than jogging or exercising on hard surfaces, which may increase the risk of joint and bone impact injury, shin splints, and pain. It is easy to understand why many Olympic athletes and American astronauts have chosen to use rebounders as part of their program to help cleanse the body's lymph system, tone the muscles, and build their bones in a fun and easy way. just six minutes on the rebounder is equivalent to at least one mile of regular jogging-running! And, its unique low-impact benefit protects the joints.

HOW DOES THE REBOUNDER WORK?

As you rebound, your body rises up and you are held in opposition to the Earth’s gravity... suspended, and your cells open. The upward and downward bounce generates a force that moves and massages the cellular fluids to create a movement and flow of the lymph. The lymph system, the miraculous “Garbage Collector” of the body, is essential in healing, preventing illness, and detoxing our body. The lymph system affects our physical, mental, and emotional well-being and powerfully contributes to the development and healing of all diseases. Rebounding is proven to be the most effective way to cleanse the lymph system helping to prevent, reverse, and relieve:

Cancer
Heart Disease (Lowers blood pressure, cholesterol, and triglycerides)
Degenerative Diseases
Allergies/colds
Osteoporosis
Poor Circulation and Digestion
Overweight, Cellulite, Obesity
Flabby/weak Muscles
Back and Neck Pain
Poor Balance and Coordination
Glandular and Hormonal Imbalance
Poor Breathing Capacity
Vision Problems
Poor Hearing

Cleansing the lymph system can be a matter of life or death.

Imagine that your community garbage collector went on strike and you had no way to get rid of the waste created in your home. At first, you would probably store the waste somewhere. But how long would that work? After a few days, the waste would begin to putrefy and the smell would force you to take action. The same happens in your body. Maybe it is time to take action and start to cleanse your lymph system so that your whole body is healthier! In the next year, more than twenty thousand Americans will die from lymph cancer or Lymphoma: Hodgkin’s and non-Hodgkin’s. The lymph is a key factor in the development or prevention of ALL diseases.

HOW DOES THE LYMPH SYSTEM FUNCTION?

The lymph system is a network of thin capillaries, vessels and nodes spread throughout the tissues of the body. Lymph is a colorless, watery fluid mixed with white blood cells. You see lymph fluid when you cut yourself and notice a clear liquid emitting from the cut prior to blood. The lymph moves like a vast river with millions of tributaries that flow one way, via a valve system, through the blood and cells of the body. It is part of the immune system, along with lymph nodes. Responsible for collecting the waste and fats generated by cellular metabolism and elimination, the lymph is a silent warrior that fights off viruses, bacteria, infections, and pathogens that have entered the blood and tissues.

We have as much lymph fluid as we have blood. The beating of our heart circulates our blood, while the lymph requires pressure to move and function properly. What gets the lymph moving properly? Deep breathing, massage, or exercising… especially rebounding. When a person does not exercise, breathe deeply, rebound, and/or receive adequate hugs or massage, the lymph system builds up an accumulation of waste, similar to a stagnant river. Help your lymph system become clean and flowing with daily movement and exercise, especially rebounding!

WHAT ARE SIGNS THAT THE LYMPH SYSTEM IS IN TROUBLE?

When the lymph system is overloaded, stagnant, or malfunctioning, you will receive a variety of warning signals that indicate that you have too much waste stored in the body. Among these symptoms are: Pain, headache, constipation, strong body odor, foot odor, inflamed tonsils, fever, swollen glands, congested respiratory system, low energy, disease, depression, and foggy thinking. Sluggish, stagnant, and foul smelling are words that would describe a polluted river or a body with a stagnant lymph system. Jump for joy on your rebounder to create a healthy, non-polluted lymph system and body!

EATING FOR HEALTHY LYMPH SYSTEM

The foods we eat profoundly affect the past, present, and future condition of our lymph system. The main cause of a malfunctioning lymph system is an unhealthy diet. Let's not add to the waste and pollution in our bodies with junk food, refined foods, chemicals, and unhealthy fats! A cleaner diet, such as a healing-vegan-macrobiotic style diet creates a cleaner lymph system. Our rebound booklet JUMP FOR JOY AND WELLNESS details the diet and cleansing program that we recommend. We also describe how to get started with rebounding for maximum enjoyment, safety, and results. It is soon available on our website www.greatlifeglobal.com. As further service, we provide individualized macrobiotic whole foods and lifestyle counseling, as well as cooking instruction and menu planning.

WHERE DO I GET A GOOD REBOUNDER?

There are a variety of mini-trampolines/rebounders available, from inexpensive, to medium-very affordable, to quite expensive and sophisticated. After extensive research, we have found the BEST Rebounder on the market for quality, strength, stability, and reliability: REBOUNDAIR. It gives us just the right amount of smooth, flexible bounce to best achieve our health goals. The rebounder we recommend has styles on which you can rebound at home and foldable ones you can take on trips. You may want to use a Stability Bar to hold onto as you rebound.

Buy a REBOUNDAIR Rebounder on our website at a Discount from typical retail prices and get Free Shipping. In addition, with purchase, we offer you one free Rebound Information Session over the phone, along with our booklet entitled JUMP FOR JOY AND WELLNESS, filled with vital rebound instructions and dietary information that we will send to you over the internet.

GET A JUMP ON LIFE WITH A NEW REBOUNDER!

LINO STANCHICH
Lino Stanchich is an international Macrobiotic teacher, Licensed Nutritionist, Licensed Massage and Bodywork Therapist, and exercise specialist with over 40 years experience. He resides with his wife, Jane, in Asheville, NC, where these two nutritionists and ecological macrobiotic experts hold retreats, seminars, and offer private individualized counseling. Visit Lino and Jane’s website www.greatlifeglobal.com • Phone. (828) 299-8657.

Best Wishes!
Jane and Lino Stanchich

As with all exercises, consult your health practitioner first.

Follow all safety tips from the equipment manufacturer.

by LINO STANCHICH, L.N.

NPR Interviews Lino Stanchich about Shiitake Mushrooms

(Lino comes in at 13:00)

wvpublicnews · Heads Up Foodies- Appalachian Forests Are Ideal For Growing Shiitake Mushrooms

WHAT IS THE HISTORY OF SHIITAKE MUSHROOMS?

Humanity has studied and experimented with natural foods for thousands of years. Asia has given us the Traditional Chinese Medicine of modern day acupuncture and herbology. European theories and cooking practices have also endowed us with a vast library of knowledge of the medicinal qualities of plant foods. The majority of modern medicines originated in nature, in herbs and plants.

WHAT IS THE TRANSLATION OF THE WORD SHIITAKE?

The Japanese cultivated the mushroom by cutting “SHII” trees on which shiitakes grow. “TAKE’” means mushroom. The genus-species is LENTINULA EDODES. Shiitakes, healthful fungi, are native to Japan, China, and Korea, where they have grown and been eaten since pre-historic times. They grow now in many regions of the world, including in my area of the Blue Ridge Mountains.

WE HEAR THAT MUSHROOMS ARE HEALTHFUL AND EVEN MEDICINAL. CAN YOU EXPLAIN?

Mushrooms are among the most outstanding of nature’s healing foods and shiitake mushrooms, named “medicinal mushrooms,” are the kings of healing mushrooms. Throughout the world, mushrooms are prized as medicinal and culinary champions. Known as a symbol of longevity in Asia, shiitakes have been used for over 6000 years as medicine.

Shiitake Mushrooms have a compound called AHCC meaning ACTIVE HEXOSE CORRELATED COMPOUND that is the top remedy in Japan used by cancer patients.

SHIITAKE MUSHROOMS: THEIR HEALING BENEFITS AND DELICIOUS FLAVORS

Also LENTINEN, a polysaccharide, is extracted and used for cancer patients. I recommend cooking the mushrooms and eating them as whole foods.

The AMERICAN CANCER SOCIETY website shows studies that shiitakes prolong life in cancer patients.

Quote from the American Cancer Society:

“SEVERAL POTENTIAL CANCER-FIGHTING SUBSTANCES HAVE BEEN FOUND IN SHIITAKE MUSHROOMS.”

These studies, along with others are on our website for free: greatlifeglobal.com

Shiitake mushrooms are highly researched and shown to:

Strengthen immunity against disease increasing T-Cells according to top cancer centers.
Researchers call the components in shiitakes the “Anti-Cancer Immunity” nutrients.

Shiitake mushrooms provide an excellent plant-based source of iron (We all know iron is necessary for vitality and strong blood.)

These mushrooms are also proven to:

Remove excess fat from the blood
Reduce cholesterol
Enhance cardio-vascular health
Reduce side effects of cancer treatments
Contain much anti-cancer nutrient selenium
Protect the cells from microbial pathogens

They are rich in Vitamins-B2, B3, B6, (to improve the central nervous system and healthy red blood cells.)

Provide natural Vitamin D, Folate, Zinc, and Fiber

HOW ARE SHIITAKE MUSHROOMS GROWN?

Shiitakes are grown traditionally on oak logs, drilled with holes and soaked in water, then inoculated with shiitake spores. A home grower can easily produce enough shiitakes for a family. At the end of this article, we refer to books and web sited to help the home grower begin to produce shiitakes.

WHERE ARE SHIITAKE MUSHROOMS GROWN?

Shiitakes are grown in Asia, and grow beautifully in the mountains of Germany, as well as here in the mountains of western North Carolina, where we live. Russia grows and consumes a good deal of shiitakes now.

Farmers Markets abound in naturally cultivated shiitake mushrooms. Many people cultivate their own on oak logs that have been inoculated with spores. Here in Asheville, NC, many mushroom growers sell fresh shiitakes and give classes on how to grown them.

Shiitakes can be found on supermarket shelves, in Asian markets and the highest quality, Donko, can be ordered at specialty markets and on our website. Shiitake extract is found even in popular brands of cosmetics now.

My wife, Jane, and I grow shiitakes on an oak log. We also buy fresh and dried shiitakes from local mushroom cultivators and at farmer’s markets, as well as top quality import companies.

HOW DO SHIITAKES TASTE?

Shiitakes have a rich, mildly smoky flavor and fleshy texture. They are really delicious. We eat them both fresh and dried many times a week. Both have phyto-nutrients, however, the dried shiitakes are known to have even more medicinal value, as their nutrients are condensed and enhanced through the drying process. Fresh shiitakes can be dried in a paper bag or in a dry area of the house. We use shiitakes often in cooking and choose the most delicious and medicinal variety of dried shiitakes, called Donko. My cookbook, Essential Macrobiotic Recipes, has many recipes utilizing shiitake mushrooms.

WHAT IS THE HIGHEST QUALITY DRIED SHIITAKE?

Sun-dried Donko Shiitakes grown on logs are the highest quality shiitake and more costly, as they are picked while they are still somewhat closed, therefore the essential spores are contained inside. Flat shiitakes are less medicinal as the spores fall out of the flat surface. So choose Donko for the most medicinal quality and save the fresh and flat for delicious cooking. You can purchase them from Great Life Glocal.com

IS THERE ANY CAUTION TO EATING MUSHROOMS?

Buy mushrooms from a reputable grower. Avoid picking and eating wild mushrooms unless you are quite educated on the varieties. Audubon has a Field Guide to Mushrooms to which you can refer. Some wild mushrooms are deadly poisonous, as we all know. Shiitakes are not- they are indeed quite healthful.

WHAT ARE SOME WAYS SHIITAKE MUSHROOMS CAN BE USED IN HEALING?

Soak dried shiitake in water for one hour. I soak these mushrooms at night before bed and they are ready for cooking in soup the next morning. Then trim off the hard tip of the stem and slice. Always save and use the soak water, as it is delicious and filled with the essential spores. Recipes are in my cookbook.

RECIPES

#1 - FAT REDUCING SOUP

To reduce cholesterol or any internal fatty deposit:
Cook shiitake and pour it over fresh grated carrots and daikon radish with a small slice of umeboshi plum.

#2 - STRENGTHENING MISO SOUP
Soak shiitake and wakame in water and slice. Bring to boil and add sliced onion or leek, carrots, and kale. Simmer for 5 minutes as you melt miso in hot soup broth. Stop boiling and add the miso to the soup for a powerfully healing, pro-biotic, immune-strengthening soup. It is also quite delicious. We eat miso soup every day. In cold weather, add grated fresh ginger to really warm up the cockles of your heart!

WHAT IS YOUR FAVORITE WAY TO USE SHIITAKES IN COOKING?

Stir Fry Vegetables with Tempeh or Tofu or Seafood
Miso Soup with Wakame and Vegetables or as Buddha’s Delight.
Savory Shiitake Kombu Broth as Buckwheat Noodle Soup-quick and warming on a winter’s night.
Cooked in Whole Grains as a Pilaf
Added to holiday Stuffing, Dressing
French Onion Shiitake Soup
Shiitake Gravy to put over whole grains or pasta
Season and put on Nori Rolls or in sandwiches like a Portobello

WHAT ARE SOME CONTRA-INDICATIONS OR CAUTIONS TO EATING SHIITAKE?

Some persons experience a rash after eating shiitakes. Because mushrooms can contain purine substances, those susceptible to gout should avoid over consumption. Excessive consumption of shiitake can make one extremely relaxed. In fact, shiitake can be used to counteract insomnia, an every-increasing problem in modern countries.

SO YOU LIKE BEING A “FUN-GI (guy)”, EH LINO?

Life should be fun! Yes, I am 82 years old and never felt better. I am a survivor of World War II and a communist concentration camp. The doctors at the VA Hospital in Asheville are amazed at my healthy body and that I do not need any prescription medication, not even an aspirin.* I teach and lecture internationally and write books. I do what Hippocrates said, “Let food be my medicine and medicine be my food.”

I eat an all-organic, whole plant-based foods diet, a balanced macrobiotic diet with plenty of fiber, minerals, vitamins, healthy fats, and complex carbohydrates- and shiitake mushrooms. I hike, dance, study, write, and walk daily- and rebound. I attribute this vitality to my faith, my healthy diet, my optimistic spirit, as well as the inner strength of my family, daily exercise, ecological lifestyle, and a very good wife. And yes, to shiitake mushrooms! Join us.

* NOTE: One should always consult their medical professional regarding a change in prescription medicine.

References:

AMERICAN CANCER SOCIETY
http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/dietandnutrition/shiitake-mushroom
MEMORIAL SLOAN KETTERING CANCER CENTER
http://www.mskcc.org/glossary/S/Sun's+Soup
http://www.mskcc.org/cancer-care/herb/ahcc
http://www.mskcc.org/cancer-care/integrative-medicine/about-herbs?keys=shiitake+mushrooms&op=Go
KUSHI, MICHIO
The Book of Macrobiotics
The Macrobiotic Path to Total Health
www.kushiistitute.org
STAMETS, PAUL
Growing Gourmet and Medicinal Mushrooms
Growing Gourmet and Medicinal Mushrooms by Paul Stamets (Oct 25, 2000)
STANCHICH, LINO
Essential Macrobiotic Recipes
Power Eating Program, You Are HOW You Eat
www.greatlifeglobal.com
NORTH CAROLINA MUSHROOM GROWERS
http://ncmushrooms.org
Breene, W.M. Nutritional and medicinal value of specialty mushrooms. J. Food Prot. 1990, 53, 883-894
Chang, R. Functional properties of edible mushrooms. Nutr. Rev. 1996, 54, S91-93.
Kojima H, Akaki J, Nakajima S et al. Structural analysis of glycogen-like polysaccharides having macrophage-activating activity in extracts of Lentinula edodes mycelia. J Nat Med. 2010 Jan;64(1):16-23. Epub 2009 Aug 27. 2010.
Kushi L.H., Byers T, Doyle C, Bandera EV, McCullough M, McTiernan A, Gansler T, Andrews KS, Thun M.J.; American Cancer Society 2006 Nutrition and Physical Activity Guidelines Advisory Committee. American Cancer Society guidelines on Nutrition and Physical Activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity. CA Cancer J Clin. 2006;56:254-281.

THE WORLD’S HEALTHIEST FOODS SITE

http://www.whfoods.com/genpage.php?dbid=122&tname=foodspice

TOP QUALITY SHIITAKE MUSHROOMS

NATURAL IMPORT COMPANY

www.naturalimportcompany.com

The contents of this article are for educational purposes and not intended to take the place of medical and health care. As always, consult with your medical professional before beginning any dietary program.

About Lino Stanchich, L.N.
Lino Stanchich
Macrobiotic Educator, Licensed Nutritionist, (FL)
Licensed Massage and Bodywork Therapist, (NC)
101 Willow Lake Drive, Asheville, NC 28805
Phone: (828) 299-8657

LINO STANCHICH

Lino Stanchich is a Licensed Nutritionist and Licensed Massage and Bodywork Therapist, researcher, and macrobiotic counselor with over 40 years experience. He is a respected teacher of the organic, plant-based macrobiotic diet, as well as its healthy philosophy and lifestyle. Mr. Stanchich is expert in energy exercises (Chi Kung), shiatsu massage, Do-In self-massage, and revitalizing eating techniques. Mr. Stanchich received the Aveline Kushi Award in 2006 and serves on the faculty of the Kushi Institute and is a member of the Kushi Institute Macrobiotic Educators Association.

Mr. Stanchich is a multi-lingual educator who has established natural health learning centers in Providence, Rhode Island; San Francisco, California; West New York, New Jersey; Boulder, Colorado; Escondido, California; Tuscon, Arizona, and Asheville, North Carolina. He has lectured at many major health centers throughout the world, as well as in universities, hospitals, medical schools, corporations, and the United Nations Macrobiotic Organization. A prolific author, Mr. Stanchich has written these informative and popular books, Power Eating Program: You Are How You Eat, Macrobiotic Healing Secrets, and The Natural Bladder Control Program, and latest, Kidney Health and Lino Stanchich’s Essential Macrobiotic Recipes.

Mr. Stanchich has also created the dynamic self-massage and exercise DVD "Energize Yourself", as well as the CD’s "Healing Mealtime Music," “Laugh for the Health of It” and “ Using Your Mind to Heal Your Body,” to assist people in creating positive and dynamic mental affirmations for periods of meditation and eating. Lino has appeared on a wide variety of international radio and television shows. He lives in Asheville, NC with his wife, Jane, where they teach and conduct dynamic seminars.

********

Lino Stanchich is one of the truly great and inspired teachers of our age. He brings a wealth and depth of knowledge and experience to his teachings about life’s greatest needs and tools for optimal nutrition, health, and longevity. He is one of the foremost teachers of macrobiotics in the world today.

–Ronald R. Parks, M.D.

Lino is a wise and compassionate health counselor with 35 years experience in practice. His sensible lifestyle recommendations, including a natural foods diet, moderate exercise, stress reduction and good sleep hygiene will be of interest to anyone seeking optimal health. –David S. Ludwig, MD, Ph.D

Director, Optimal Weight for Life Program/Children'Hospital,Boston
Associate Professor,

Harvard Medical School

Lino Stanchich's new book, Natural Bladder Control Program is presented in a very clear and concise manner. At the same time it is warm and caring and it feels as though he is sitting right there with you, giving you his personal attention. Lino is a very dedicated, knowledgeable, and caring professional. I highly recommend Lino's book for anyone experiencing urinary tract discomfort.

–Martha C Cottrell, MD

Lino Stanchich is a wonderful person, who, for three decades, has been continually dedicated to the development of humanity and the betterment of our social, physical, mental, and spiritual well-being.

–Michio Kushi
The world’s foremost macrobiotic educator, author
Honored at the Smithsonian Institute

The Kushi Collection of Literature

My own favorable experience with macrobiotics opened my eyes to the accumulating evidence that a whole grain, leafy vegetable, and bean diet can often prevent, arrest, and even reverse deadly degenerative diseases such as cancers, coronary heart attacks, and strokes. –Benjamin M. Spock, M.D.,

Author of the famed, Baby and Child Care

Lino and Jane Stanchich offer individualized macrobiotic counseling in person and via telephone or Skype. Phone (828) 299-8657 for further information or an appointment.

DELIGHTFUL COOKING FOR SPRINGTIME

c. Jane Quincannon Stanchich

Spring is a time a fresh beginnings, garden greens and an abundance of different tastes. One can eat lighter in Springtime, meaning almost exclusively vegan, with less use of oil and heavy preparations. The macrobiotic diet includes plenty of organic vitamin and mineral-rich foods that cleanse and nourish us in the Spring, leaving us with a greater sense of strength, calm, and satisfaction. In the Spring, we focus on the Liver and Gall Bladder and their cleansing and healing with foods that grow during this season.

Chinese Medicine teaches that the grains for Spring are barley, wheat, and spelt. People avoiding gluten can cook non-gluten whole grains such as brown rice, 100% soba/buckwheat and seeds such as quinoa, millet, teff, amaranth, and non-gluten oats. We cook a wide variety of protein-rich beans each season, with an emphasis on white beans, mung beans, and soy tempeh. Green edamame is perfect in salads, sauté, and to sprinkle on grain salads. Fabulous flavors - deliciously healthy!

Our bodies thrive on all of the mineral-rich leafy greens that strengthen bones, cleanse the blood, improve our eyesight, aid elimination, relieve tension, and enhance sleep. Include kale, broccoli, collards, bok choy, parsley, mustard greens, watercress, and parsley (which we keep in a glass like flowers on our kitchen counter to be reminded to use it often!) At our home, we eat delicious leafy greens as part of every meal. We most frequently boil or steam the fresh greens and often sauté broccoli with garlic and olive oil, use lettuces in salads, add celery leaves or cilantro as a garnish to soups. Try green sprouts and micro greens as well as green beans and asparagus. They are delicious and packed with nutrients!

Enjoy other organic vegetables as well, including sweet vegetables such as: Squash, cabbage, yams, onions, corn, sweet potatoes and root vegetables such as: Carrot, parsnip, turnip, beet, rutabaga, and kohlrabi, cooked in a variety of styles from raw to marinated, boiled, sautéed, or cooked with grains and beans for a sweet, delicious dish. Fruits come into ripeness in late Spring so we enjoy strawberries and various berries as the weather warms.

Lino always says that the seasoning for Spring is sour, which we find in umeboshi, lemon, limes, vinegars, and green apples. Fresh herbs such as parsley are also lovely additions to the flavors of any meal. We use a variety of other seasonings, such as ginger root and tamari, toasted seeds, condiments, and sea salt, but are sure to add in some sour flavors each day. When macrobiotic grains, beans, sea vegetables and fruits are lovingly combined with lively seasonings, (grain and bean salads for example,) we create a colorful menu magic that makes us feel more energized and enlivened.

As you cook in the Spring, remember, as in all seasons, to prepare a variety of dishes and cooking styles to nourish different organs, conditions, and tastes. Take cooking classes! Learn the basics of macrobiotic cooking, then expand and be creative while you have the foundation of knowledge to prepare balanced, digestible, and energetic dishes. When you learn to organize your weekly menus, shop carefully, and practice macrobiotic cooking techniques, you and your family are able to create wholesome, economical, and delicious meals. Happy Cooking! And Happy Spring! ~ Jane

Jane Quincannon Stanchich, Licensed Nutritionist, Certified Macrobiotic Teacher, counselor, author, and noted chef, is an international teacher of macrobiotic health principles with over 25 years experience. Ms. Stanchich has served on the faculty of the renowned Kushi Institute, Becket, Massachusetts, where was insturmental in the creation of the comprehensive Kushi Level Instruction. In 2007, Jane received the prestigious Aveline Kushi Award for noted service as a macrobiotic educator.

This former Public School Teacher is a Certified Yoga Instructor and proponent of exercise and movement therapy, ecological living, and creating a healthier world. Along with her husband, famed macrobiotic counselor and author, Lino Stanchich, Jane teaches at public and private schools, health centers, universities, and corporations in her hometown of Asheville, North Carolina and throughout the USA and Europe. They teach in Italy, Switzerland, Holland, Portugal, Great Britain, and Spain. In 2010, they were key macrobiotic instructors at the SHA Wellness Clinic (Voted "Top Medical Spa in the World.") in Alicante, Spain. Both are regular presenters on the annual Holistic Holiday at Sea Cruise.

Ms. Stanchich contributes to numerous international publications and has been a regular featured writer for "Christina's Healthy Loving Journal" and the new "Health Education Initiative," both founded by Christina Pirello, of the Emmy Award-Winning PBS Television Cooking Show, "Christina Cooks!"

A main consultant with the highly successful Ritz Carlton Hotel's Macrobiotic Culinary Program, Jane also conducted the macrobiotic menu program for the Kellogg School of Public Health's dining facility at Northwestern University in Evanston, Illinois. She is an editor and co-producer of her husband's books, audios, and videos, and appears on his Do-In video and Laughter Therapy audio.

Jane has produced a macrobiotic cooking video and DVD entitled, "Macrobiotic Cooking for the Whole Family, Meal #1" and book, Healthy Holiday Cooking: Delicious Macrobiotic Recipes for Autumn and Winter Celebrations. A DVD titled, "Cooking Terrific Tofu Turkey," accompanies her holiday book.

A resident of Asheville, North Carolina, Jane presents, with Lino, dynamic healing macrobiotic seminars and retreats in her hometown, throughout the United States, and in Europe. In Spring and Autumn, Jane and Lino have presented week-long Great Life Mountain Seminars and also hold frequent week-end seminars in addition, for macrobiotic study, in Asheville, North Carolina.

Lino and Jane Stanchich's website, www.greatliefglobal.com , contains a wide array of informative articles, scientific data, inspiring recovery testimonials, delicious recipes, and a full service online store with resources for a worldwide community.

LOVE YOUR LIVER - RELIEVE YOUR ANGER

© Jane and Lino Stanchich, Licensed Nutritionists, Macrobiotic Counselors
Lino is also a Licensed Massage and Bodywork Therapist

He who knows others is learned. He who knows himself is wise.

Lao-tzu- Tao te Ching (6th century BC)

We have the ability to understand a great deal about our condition, and our life. Our body is a miraculous creation, composed of influences from our ancestors, environment, and all of nature. Many factors create our physical, mental, and emotional health. Adopting a healthy diet and lifestyle is the first step. Learning about our organs and body’s structure and functions is not only fascinating and empowering, it is the path to gaining personal responsibility for greater lifelong wellness. In this article we are focusing on the liver, yet the same dietary and lifestyle recommendations are highly beneficial for the gall bladder, the intimate partner of the liver. Let us learn about the liver and how to use methods of visual diagnosis and common symptoms to read signs about this vital, hard-working, miraculous organ.

We all know we have a liver, but have you learned the miraculous structure and functions of this vital organ? Located on the right side of the abdomen, just under the diaphragm, the liver extends across the upper torso above the intestines and is adjacent to the gall bladder, pancreas, and stomach. The liver is the largest organ of the body, next to the size of the skin, and is the only organ that can completely regenerate itself if a portion is removed. It has a dense, compact structure and smooth exterior surface. Each season has a special team of organs that need concerted nourishing. The liver/gall bladder come to the fore in Springtime.

Known in Macrobiotic theory and Traditional Chinese Medicine as the “Army General” or organizer of the body, the liver performs 500 vital functions, including blood detoxification, making and transporting bile, controlling blood sugar levels, storing blood, synthesizing insulin and hormones, converting carbohydrates, fats, and proteins, and the production and storage of lymph. The liver greatly influences the reproductive organs as well. Working in harmony with the gall bladder, the liver has also been called the body’s “Environmental Protection Agency.” Due to its multitude of functions and influences, the liver plays a very important role in the development and prevention of all diseases. The cultivation of a healthy liver can save your health, improve your relationships, as well as extend and enhance your life.

LIVER DISEASES (include): Hepatitis B and C, Cirrhosis, Non-Alcoholic Fatty Liver, Cancer of the Liver. Liver Cancer incidence has tripled since the 1980’s and has dangerously high fatality rates.

GALL BLADDER DISEASES (include): Inflammation/Infections of the Gall Bladder, Bile Duct Blockage, Gall stones, Cancer.

Macrobiotic Diagnosis of the liver is invaluable in the prevention and comprehension of health disorders and disease. Symptomatic and visual signs of liver imbalance, stagnation, or irritation include pain or swelling, tightness or soreness in the liver area. One may also experience migraine headaches (around the head or behind the eyes,) muscle cramps/pain, menstrual cramps, leg pain, tension in the mid-back, or nausea. “ Fatty Liver” is a prevalent diagnosis in recent times. Vertical lines between the eyebrows in the center reveal liver stagnation, hardness, contraction, and imbalance. If our eyes become itchy or have yellow coloration on the iris, or if one develops cataracts, eyesight disorders, blindness, these are signs of liver malfunction. Swelling, fungus, gout, ingrown toenails, thick calluses under and on a big toe, bunions on feet, and yellow coloration on the feet may indicate liver malfunction.

Our skin also reveals our liver health. Yellow coloration usually indicates jaundice, directly related to the liver. In addition, brown patches, or grey-blue color on the cheeks, rough texture, excess oiliness, pimples, cysts, moles on the skin reflect liver and digestion disorders. We can look further to other areas of our body. Dark or deep reddish lips, yellow crusts in the corner of the mouth, a yellow coating on the tongue, hair loss in the central region of the head, white or grey hair, spider veins and varicose veins on the legs relate to liver stagnation and disorder. Frequent self-examination, dietary improvements, Do-In self-massage, and detoxification are highly recommended.

Additional indications of liver imbalance include chronic disorganization or sloppiness in one’s home, auto, and workspace. Restless sleep, especially waking between 1:00 am and 3:00 am may reflect liver disorder, as do tight muscles, PMS symptoms and menopausal hot flashes. Grouchiness, especially in the morning, shows liver stagnation. (“Do you wake up Grouchy in the morning? No, I let him/her sleep!” Ha Ha.) Chronic dissatisfaction and complaining indicate liver malfunction, as does a voice that is generally shouting, harsh, loud, and demanding. If one is typically skeptical or cynical, has a chip on the shoulder, experiences frequent bursts of anger, road rage and violence, one is wise to seek ways to create balance for the liver.

Foods and substances that stress and may harm the liver include red meats, chicken/foul, eggs, hydrogenated fats, deep fried foods, greasy foods, fatty foods, dairy products (especially hard, salted cheeses), chocolate bars, nuts, and even vegan cheeses. Baked goods, toasted, hard, dry foods (chips, crackers, cookies, pretzels, rice cakes) highly tax the liver. Greasy foods such as nut butters, saturated fats, and rancid oils or palm oil also can harm our liver. For liver health, avoid refined sugar, sugar substitutes, alcohol, coffee, chemicals, and drugs. Yang/contracting foods such as excess meat, cheese, and salt create cravings for yin/expanding foods such as alcohol, sugar, and fats, also of harm to the liver.

Cooking techniques greatly affect our health. If you are experiencing illness or a mal-functioning liver or gall bladder, avoid deep frying (tempura), frying, baked, roasted, toasted, blackened, grilled, burned, the use of rancid oil, overheated oil, as well as excess pressure cooking and excess salt. Avoid eating the same foods each day. Rather, prepare a colorful, fresh variety of organic foods. Depending on your climate and condition, you may favor cooking methods such as boiling, blanching, light cooking, adding vegetables to your grains, and making pressed and raw salads. Avoid cold foods and beverages as they hamper liver digestion. As you eat, chew very well for best health of the liver and entire body.

FOODS AND COOKING STYLES THAT BEST NOURISH THE LIVER

Eat a variety of foods in balanced meals to nourish all your organs. However, foods especially beneficial for the liver and gall bladder are:

Best Grains: Barley, Hato Mugi (Not for Liver Cancer), Wheat, Oats, Spelt, Corn Grits, Quinoa, Bulgur, Boiled Rice, Long Grain Brown Rice and Brown Basmati Rice, Grain Salads

Best Soup: Barley Miso, Chickpea Miso, Light Miso, Mello White Miso

Best Beans: All White Beans, Navy Beans, Great Northern Beans, Tofu, Tempeh, Natto,

Best Vegetables: All Dark Leafy Greens (best to blanch or boil rather than eat raw,) Darker Lettuces in raw or Pressed Salads, Green Onions, Leeks, Shiitake Mushrooms, Daikon Radish, Parsley, Arugula, Wild Nettles, Carrots, Beets, Burdock

Best Seasoning: Sour flavor seasonings such as Hato Mugi Vinegar, Umeboshi Vinegar, Lemon and Lime Juice, Brown Rice Vinegar, Apple Cider Vinegar, also Ginger Root - all use sparingly or moderately, not to excess.

Best Fruits: Apples-Red and Granny Smith, Green Grapes, Lemon-Lime, Honeydew Melon

Best Oil: Extra Virgin Olive Oil

Best Pickles: Ginger Pickles, Umeboshi Pickles, Sauerkraut, Daikon or Red Radish Pickles

Best Beverages: Pre-boiled Spring water with Lemon, Umeboshi Tea, Green Vegetable Drink, Light Green Tea in the am, Carrot-Apple-Ginger Juice, Dandelion Tea, Nettle Tea, Milk Thistle Tea

Exercise is vital, especially when done in fresh air parks. Also seek the advice of a macrobiotic counselor for a personalized dietary and lifestyle program. If your liver condition or anger levels are seriously imbalanced, we recommend that you receive professional assistance to provide treatments for your condition. Among these treatments are: nutritional, acupuncture, massage/bodywork and breath work, medical, and psychological. Other suggestions for a healthy liver are: Meditation, Earthing, prayer and laughter, relaxation, visualization, Do-In Self Massage, Yoga, Chi Kung, and Tai Chi. Also, expressing yourself through talking, writing, counseling, singing, and journal keeping is greatly beneficial, as these help discharge pent up emotions and energy.

Our liver controls the emotion of anger. One’s liver condition influences the degree and intensity one experiences anger, as the emotional and physical are mutually connected. The ancient Japanese and Chinese symbol for anger, “ an shaku," is written with two characters translated as “liver pains or disease.” The Europeans often say that an angry person is “liverish.” Crimes of violence, abuse, disruptive behavior, aggression among people and nations all relate to the health or imbalance of the liver. When our liver is heathy, we often will experience greater calm and patience with others. It is like we can breathe deeply again. This can lead to a reduction in and control over our anger, resulting in a powerful improvement in our relationships and greater enjoyment of life.

Several simple, yet profoundly important recommendations to create a healthy liver, reduce anger, and strengthen the body are:

Eat a balanced and pleasing macrobiotic diet.
While eating, sit down, relax, and chew well.
Eat a moderate quantity without overeating.
Avoid eating three hours before bed.
Avoid critical, negative, abusive persons.
Exercise regularly and moderately outdoors daily.
Practice gentle stretching of the muscles daily.
Keep a clean and orderly home.
Plan your life well each day and for the future.
Cultivate peace, joy, and forgiveness in your relationships and your life.

As you learn about the simple, yet vital ways to care for your liver, may you and your family achieve greater health and happiness. And may you begin to LOVE YOUR LIVER AND LIFE MORE AND MORE!