Macrobiotique Critique
Sapere Aude! ("Dare to know!")
MACROBIOTIQUE CRITIQUE is for individuals with courage to use their own reason and liberate themselves from tutelage to Michio Kushi's harmful dogmas, especially his recommendation of PRESSURE-COOKING AS "the natural way, the universal way that brings out the natural sweetness of the grain, etc." That teaching is based on total disregard of natural cooking in iron and clay pots from the beginning of civilization and at least as far back as 30,000 years ago when the Iron Age began.
Kushi's dogma that high-pressure steam cooking in a stainless steel pot with an airtight gasket is the same as traditional cooking in iron pots is preposterous. When we begin to take the time and effort to learn how to cook our staple food the traditional slower and gentle way, we create a new body and a new spirit, liberated from the tension in one's gut from pressure. This discovery of truly natural cooking is up to you! Once we learn how to cook pressure-free, we become calm, relaxed persons, no longer driven by relentless cravings for overeating and bingeing on harmful self-destructive extremely Yin foods and drink--the 40-year deleterious syndrome that has destroyed a long ongoing series of Macrobiotic experts, from George Ohsawa (heart seizure in 1966) to Herman Aihara (massive heart attack in 1998).
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