Where ancient methods meet current technology
Dong Li Yuan, one of the four great masters of the Chinese Jin Yuan dynasty (about 800 years ago) wrote a classic text focusing on the digestive system as central to all disease. He explained how our digestion, as well as our emotions, are the main determinant of chronic disease. This discovery mimics much of what we now understand as the microbiome, its diversity and connection to disease. Current research shows that just like optimal soil conditions are necessary for seeds to grow, our bodies' cells require an optimal bio-diversity of microbes in our gut and digestive tract for proper nourishment. Li Dong Yuan believed the cause of damage to our gut occurs as a result of three main factors:
George Oshawa who created the Macrobiotic diet drew his inspiration indirectly from the work of Dong Li Yuan.
Our digestive system is a microcosm of the macrocosm and disruption to the earth’s soil and water systems are pervasive. There are three thousand additives used to flavor, color, preserve, extend the shelf life and to flavor foods as well as various herbicides, pesticides, and fertilizers that are routinely used on crops. These eventually find their way into the water supply and affect all life exposed to it. When we consume milk, chicken, eggs, and the flesh of animals raised industrially and with antibiotics to prevent disease, we contribute to our own antibiotic resistance (and gut dysbiosis). (M. Tierra, Lotus Press, 2012)
“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How if found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal.”
Michael Pollan, The omnivore’s Dilemma: A Natural History of Four Meals
SOME SIMPLE HINTS TO RESOLVING THE OCCASIONAL BELLY ACHE, EMBARRASSING GAS:
TOP TEN HERBS FOR YOUR KITCHEN