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Kare : When I said that the macrobiotic community in the US recommended olive oil widely I was referring to two books : The Natural Gourmet by Annemarie Colbin and Cooking the Whole Foods Way by Christina Pirello where olive oil is recommended at least in one receipe out of two and also I had a subscription to "MacroChef" where it was about the same. I enterely agree with what you said about olive oil and also with your position on omega3, etc. Although if I remember well the summer in the San Francisco Bay is not as hot as in the mediterranean area. As far as Steiner is concerned it seems to me we have to remember thatg Steiner died in 1925 and live in Austria. At that time in this area of Europe which is not far from where I live people were extremely yang and the fat they used was lard, a fat made from pork wich keeps very well at room temperature. So of course compared to that olive oil surely did a lot of good at that time to Steiner's fellow citizen. Anyway you convinced me and I think we are going to give it a try for this summer. (and of course sesame is a seed, that was only a translation mistake). Florence |