To peel... or not to peel

[damon]

Hello,
What's the general consensus on peeling vegetables? I thought I'd heard some place that so long as you're buying organic and cleaning them well, it's okay to eat the skin on any vegetable. Is that correct?

In particular, I was working with organic rutabaga and turnips for the first time yesterday and really wasn't sure. I scrubbed them well and cut off any "bad" spots and am still alive today, so I assume the skins were safe on these

Anyway, thanks for your help!

Damon

[Klara]

Hi Damon,

It's such a pleasure to read more posts from "old timers." But here I am trying to read in between the lines again - so before jumping to conclusions, I went back and reread all your old posts. You seem to have a very inquisitive nature, which I think gives you a great advantage in your mb adventures. And best of all, you seem willing to try new things.

So first of all, I'm ever so curious to know all follow ups of your past topics - how was the back packing adventure?? did you ever do the 10-day rice diet?? Did you continue cooking classes after the four week class? What was your conclusions about giving blood??

But to me the most important question, are you in contact now with other mb people?? Or is the source for most of your info mainly written words?? And again I am ever so curious what is behind your latest question??

In one of the classes I had we had a discussion that in today's world we are too sanitized - from deoderants to all kinds of lotions to all kinds of chemical cleaners. I wouldn't exactly put peeling in the same category, but seems to me to be related. I think you're exactly on track about organic vegetables not at all needing peeling, and imho, doesn't need that thorough a scrubbing (but again, I'm not the expert) but wondering why the concern. I believe that is one of those kinds of tips one seems to pick up when around other mb people, so that was why I was asking if you are.

Please don't misunderstand. There are alot of people I imagine who are practicing mb and don't have the advantage of being surrounded by others on the same road. That's why it's great to be connected through groups like this. And the path of trying to be with other mb people is not easy, I know!!! Part of my past is trying to organize potlucks, first montly, and finding that too much work, then weekly with a regular place and time. I'm grateful that the weekly potlucks continued for 3 years, but for reasons that are a bit complicated to explain, that too met it's demise. Now I find it's easier to not organize, so I too go the path alone, and find it's too easy to give in to whatever's around (rest of my family eats SAD) - like most humans, I find justifications as I truly believe feeling guilty or self flagellation is not at all health producing - I am now at the stage where I want to enjoy whatever goes into my mouth and be less worried - but I do often wonder if my commitment would be different if I were surrounded by others practicing mb - I honestly don't know!!!!!

all that from a question of peeling (I want to put in the happy icon below (with open smile) and still can't figure it out - someone help me please). I've been in a very contemplative mood lately as you can tell.

btw, how's your health??

Klara

[Bruce Paine]

I sometimes peel butternut squash especially when the recipe calls for it anf I often peel the stalks of broccoli especially where it is too fiberous!

If the fruits or vegetables are waxed, then you might want to peel them but generally you want to serve most organic fruits and vegetables unpeeled as many of the nutrients are contained in the skins.

You can pare the rotten and wormy parts off but keep as much of the food's exteriors intact as you can.

Does that help?

Thank you, very much.

Bruce Paine

[damon]

Hi Klara,
Thanks for taking the time to dig in and read between the lines. Hearing that you reread my old posts and are curious about my health just genuinely makes me feel special -- thanks for that

I'm more than happy to follow up on those topics. For the backpacking trip, I'll post in the original thread for organization sake and for the benefit of anyone else who stumbles upon it (plus it'll likely be a longer post).

As for the rice fast, I did try the #7 regime in Nov-06. I was still very new to MB at the time and in retrospect, looking for a "quick fix" to the condition I was trying to resolve. While I didn't achieve my goal, I did learn quite a bit from the experience which will be valuable should I try again. My increased knowledge of health and MB since that time has also allowed me to better understand things that happened during and while coming off the fast.

Regarding the cooking class - no, I only ever attended the single 4-week class. I've eyeballed a few classes since that time; however, I already have a grasp on the basics of the philosophy and application; I also have a huge collection of recipes. This leaves socializing with like-minded people the primary value in additional classes at this point (which isn't a bad thing); however, it's something I have a hard time justifying the $$$ and commute for.

Concerning the donation of blood, my feelings are that Bruce is correct in his explanation of the impact it has on a "balanced" individual and that it's important as a society to strive towards a place where donating isn't necessary; however, until there's greater signs that our society is progressing in that direction, I believe blood donation is a necessary act so long as you're able.

Well there's the quick recap - hope I wasn't too brief

As for your other questions, no - I'm not in contact with other MB people, vegans, or even vegetarians. The source of all my information is strictly written (books and internet). My mom and sister are semi-vegetarian and enjoy any MB meals I make for them; however, the priorities of my family and friends lie elsewhere leaving my MB journey a solo one.

You mentioned not being certain whether your commitment would be different if surrounded by others practicing MB. Speaking for myself, I'm quite positive it would be -- it'd be MUCH easier to stay the path. I feel like my commitments are challenged on a daily basis as the people around me take no issue with eating non-MB foods I too once enjoyed (namely, cookies and pizza!)

7 years of being vegan have helped with that though. Learning to be vegan 1 day at a time helped prep me for macrobiotics and maintaining the willpower. Also, knowing that things get easier with experience helps.

Back to your questions... I think of my health and MB strictness as sitting on opposite ends of a teeter-tauter. That is, as my health improves, I get more relaxed with MB; as I get more relaxed with MB, my health decreases, etc. I'm aware it's not the ideal arrangement. But fortunately every time I get strict again, I reread my books, pick up new understandings, try introducing new recipes/foods in my routine, and bring my health and lifestyle a little closer into balance.

Yes, that's a lot from a question on peeling. I can see what you mean about it being a question on multiple levels though. Genuine curiosity prompted me to ask because I'm working with some new recipes and didn't want to get sick from eating something I shouldn't. I believe I've identified a lingering health condition as yin in origin so I'm focusing my efforts on more yang foods. I'd say my health is otherwise above average.

As mentioned above, I can relate to the difficulty in being around others who eat the SAD. Do you find these forums an effective way of reinforcing your commitment? I don't know how long you've been on MB but it's longer than me; how have you been able to keep motivated for so long?

Damon

[damon]

Hi Bruce,
Yes that did help. I especially found what you said about the broccoli stalks interesting - LOL, I never thought about eating that part. Thanks once again for your insight

Damon

[Bruce Paine]

Damon,

The stalks of broccoli contain many ]vitamins and minerals including calcium.

Steaming chopped broccoli for three to four minutes in a steamer over a pot containing a cup or more of pure water, will provide one with tender, delicious as well as nutritious greens with one's meal!

An excellent steamer for instance comes with this cook set at Simply Natural Foods!

For those with a tighter budget an inexpensive bamboo steamer will suffice but get one that fits the diameter of the pots you have in your pantry or cook on top of a seasoned wok!

Thank you, very much.

Bruce Paine

[Klara]

Lovely answer Damon - deserving of a chat if we ever get another together :>) (and I'm still waiting for someone to educate me in using the smilies ah, see I did the ones next to the text, but the ones below?? I mark and it won't come in the text

ok, enough of the silliness

a little more about the peeling - back to your question, I feel organic turnips and rutabagas have thin skins so it's fine, as you already experienced, to eat. The vegetables Bruce mentioned, broccoli and hard skinned squashes are cut off only because of their texture I believe, not because they are bad for you - so I often make stocks from peels I don't eat - but I have to be organized to do that!!!!! (sometimes I make stocks and then don't get around to using it in time - so organization is still a big goal for me).

good you put about your backpacking trip in a different post, so very much to discuss here.

I believe one of the limitations of the forum is what works for one doesn't necessarily work for another - otoh, it's good to find what we have in common and any help we can get on our searches.

I do get inspired by alot of what I read on the computer - and it was one of the mb discussion groups early on that had me very excited (I read old old posts and it kept me up quite late - reading during the actual writing isn't the same, as often as you already know there are many quiet moments on the computer's groups) (but then there's always old articles to be found)

and rereading the mb books is always wonderful and also inspiring

but from people in person I get more than information - as an example, in our last potluck, I was sitting next to a long time macro person and again admiring how she separates the food on her plate as she eats and still chews well, despite it being a social gathering. My food kind of blurs one into the other, not sure why. Now this is something I've never seen discussed in any book or article, but makes sense to me to have order on the plate as one eats and it's also not something discussed in any cooking classes I've taken but just something I quietly observe when I'm with others.

Sometimes it's enough just to be with one other person who is mb, or interested. Perhaps at this stage of your adventure, you can invite someone to cook with you, or even to teach another if that's to your liking. I also learn from other's negative actions, like when I see someone eating like there's no tomorrow, or eating and talking and totally not conscious of their eating - it's not that I don't do it also, but makes me so much more aware when I see someone else doing it.

I strongly believe in slow and steady - meaning having something regularly works deeper than spurts. otoh, spurts are also very exciting. By spurts, I mean you are so fortunate to be in the States where there's so much going on - if you're going to take a vacation anyway, how wonderful that there are so many mb opportunities to get to - and perhaps at one of them you might be lucky and meet people who do live closer to you.

I had to put alot of effort into finding people and organizing potlucks - I felt very fortunate in that they lasted so long - unfortunately I'm still one to see the glass half-empty and I constantly was wishing for something else - although I enjoyed the company and mb food of others, I didn't feel I was pushed to better my practice. I believe that comes from a good teacher.

now I'm certain I've written already about how long I've been macro but to reintroduce myself, I knew about mb way back in the late 60's and am often sorry I didn't follow up then - I was always interested in "healthier" options, always had an eye towards gardening and towards alternative ways, but never really sank into them. Before mb I followed Fit for Life and enjoyed it. I found my first mb teacher after a food demo in 1995, and all I was interested in then was to find new recipes, and it was only after hearing all the mb stories and philosophy in the class that I fell in love with it - it was a class of 10 sessions and intermittently she gave more classes. Then I found someone else who was doing monthly mb potlucks - and was fortunate to have in our community a long time mb teacher who then had weekly gourmet dinners in her home - and took more classes from her - at that point I realized I already knew enough and also felt as you did about justifying the money just to have a social context - somewhere around there I started monthly potlucks, which took too many phone callings and organizing, so a bit later found another person and a couple who felt as I did to have regular meetings. Even there, the first meeting took alot of phone calling and I guess the frustration for me was that there were always beginners and I had so little patience for the same questions over and over. But over the years we established a pretty regular group of people, and looking back now I realize how very fortunate I was.

Also I have sometimes cooked with one other, and that too was greatly enjoyable.

But still for me the best was when an excellent teacher came to Israel (Jeanne van den Heuvel from Belgium) and we had intensive classes - that was inspiring - costly, yes, but inspiring. The problem there was that the inspiration didn't continue for me.

so that's my story.

I am fortunate in that I didn't come to mb because of any illness and do realize even the little things have disappeared from my life - colds and headaches, etc.

But as often mentioned this is a lifetime adventure, and like you, I may find myself going much wider - again fortunately (or not??) I don't often feel direct effects from my eating wider, so that doesn't push me back to getting on track.

sorry that I don't know the answer - if anyone does, I'd love to hear.

now to go read about your backpacking adventures

Klara

[damon]

Hi Klara,
Lots of good info; I'm not sure where to start.

Perhaps with the smilies. After I click the "Post Reply" button, I'm taken to a new screen that contains the writing window on the left and all the possible Smiles to the right. At that point, I can just click any smile and it automatically inserts the code into the writing window. You can also type the code manually if you remember it. For example, typing the code inside this window

:hi:

renders this . Does that help or is there some different aspect giving you trouble?

So could you tell me what "stocks" are and how they're used? The term sounds familiar and I suspect it's not specific to MB. Is this similar to a broth??

Interesting observation about the person keeping their food separate on their plate. This is something I haven't paid attention to. Myself, I suppose I tend to just mix everything together. Thanks, I'll keep this in mind at my next meal.

What part of the world do you live in? You're correct about the States and availability of MB supplies. I'm actually leaving this weekend for a family reunion near Gatlinburg, TN (just north of the Great Smoky Mts National Park). Doing some quick research, sure enough - there's a well stocked health food store just miles away.

Here's another term I'm not familiar with - "wider". Given the context, I believe it refers to becoming more relaxed with your foods, correct? As in, you're eating a wider selection?

It certainly does seem that most people find macrobiotics while searching for treatment of illness. Thanks for sharing your unique background.

Damon

[Klara]

Thanks Damon - I got the smilies to the right of this box - it's the icons below the box that I haven't figured out - now that I look (didn't realize it before) the one that says no icon has a dot in it and I can't seem to make that dot go away - wait, I did - let me just send this and see if icon is there

[Klara]

I got it!!!!! Icon goes next to my name - boy, that sure took me a while to figure out

now to your other questions - or rather not to them - as the way I see it, you really do know the answers!!!!! yes, stock is a broth - and yes, not something particular to mb - I'm not that much of a connoisseur to give the difference - I'm guessing stock is more like background music to a theme - you can build on it - maybe broth has more definition to it - anyway, I don't think the difference is crucial. The idea is that in macrobiotics, everything should be used - so in order not to throw away the peels , I cook them up (again, remember only when I'm organized) and strain, and then use the cooked water Ostock) for cooking - it doesn't have to just be for a soup, it could be used for anything you use water for as long as the flavors seem to match - like for cooking grain or beans or any vegetables. In many cookbooks, there are recipes for different kinds of stocks, eg. Christina Pirello in Cooking The Whole Foods Way has a nice long section on how to use stocks, and then lists recipes for three stocks she often uses for soups. and yes, I've seen recipes for stocks in many other (non mb) cookbooks.

otoh, I had a teacher who'd told us not to be using up always liquids from other foods (eg liquid left after cooking vegetables) as the more you cook something the more yang it is (you've applied both more fire and more time) - so you need to be conscious also of what effect you want - sometimes you want more yang, sometimes not (hope this isn't too confusing for someone just starting out)

which is related to your other question about wide - our goal is to reach balance - if you look into whichever mb books you have, I'm sure there'll be a list of foods and other characteristics (color, activity, season, time, etc) and will be charted as which is more yin - and which less, ditto with yang. This is something that can be confusing at the beginning, as nothing is pure anything, it's all in relation to each other. But after a while you get a feel, and realize which foods are further away from the balancing central - now it's also different for everyone (you didn't think it would be easy, did you??!!) - relaxed with the food is a good way of putting it - newbies often ask, is this or that allowed in mb?? which isn't exactly how we look at things, rather, can I at this time eat this and be willing to pay the price - or rather, can I enjoy this knowing it is wide, but I know how to get myself back into center - kind of like that - sorry, it truly will come with experience, I promise!!!!!

funny, never thought my background so unique. What I love reading about are those who have experienced challenges and overcame them with mb - those are inspiring stories and you can find them on the computer as well as in books.

Klara

[Klara]

sorry, meant icon goes next to subject - but funny, don't see it when I scroll down

oh well - I'll let the computer continue to be a mystery