Atlanta Macrobiotics

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Macrobiotic Counselor

Warren Kramer internationally-known Senior Macrobiotic Counselor will be in Atlanta July 15-20, 2009. Teacher for the Kushi Institute, Strengthening Health Institute, the Macrobiotic Cruise, and New England Macrobiotic Center, Warren brings a wealth of knowledge gained from the eleven years he served as Michio Kushi’s private assistant, as well as over 25 years counseling throughout the world.

In Atlanta Warren will be giving private consultations, macrobiotic cooking classes, and evening  lectures in the Dunwoody area. Attend all events & have a private consultation, and you will receive 15% savings on lectures and cookings classes Thursday through Sunday.

Please contact Marsha Rueff to reserve consultation time with Warren and your choice of venues  at marsharueff@mac.com .

Phone contact: 678 . 643 . 5662 or 770 . 396 . 9413.

For Warren’s bio please visit www.macrobioticsnewengland.com

Join us for our Opening Event: First, we’ll gather & enjoy a delicious vegan Buffet Dinner at the new Mellow Mushroom Restaurant, 6100 Roswell Road, Sandy Springs, at 6:00 PM. Featuring the hummus, amazing vegan pizzas overflowing with fresh veggies, tofu and tempeh hoagies and field green salads! And a most informative lecture,  Supporting a Healthy Heart. The charge for the entire event is specially priced at $20 for the dinner/lecture. Warren’s lecture from 7:30 – 9:00 PM is at the Rueff home in Dunwoody, where a macrobiotic dessert will be served, vegan of course! Warren will share such enlightening information regarding the heart, including visual diagnosis of heart health, healing foods, remedies and activities supporting the heart. He will also discuss how this amazing organ, known as the fire element of our body, increases in activity for the summer  – and what this means to each of us. Especially as we near late summer. And of course we’ll also learn how the heart is the rhythm keeper in our lives, affecting our love and joy.  Warren will answer your questions, and even more special, he always tells us the why and how of everything. That’s one of his specialties, and you’ll hear me introduce him as the Why Man of Macrobiotics!

How special an evening this will prove! And we thank Wendy Steinbaum, long-time macrobiotic supporter for recommending Mellow Mushroom, a favorite of her’s and Aubrey’s! We look forward to seeing you  July 15!

Bonus! Bring a friend New to Macrobiotics and YOU attend 2 lectures half-price Thursday  - Sunday.

Suggested Reading: The Macrobiotic Path to Total Health, Michio Kushi and Alex Jack.

Doesn’t everyone take their copy of the newest macrobiotic diet book to their cardiologist’s visit? Or do you just take the coumadin they suggest, and be done with it?

Last month once again my husband and I were ever so grateful for our knowledge and 17 year-long practice of following the macrobiotic diet and lifestyle. Fred had open-heart surgery June, 1992 – actually on our anniversary, and we promised each other we would find a way to avoid multilple surgeries the education nurses at St. Joseph Hospital said likely occur within the next 5 years. Our research led us to Dean Ornish’s program, and then the Macrobiotic Diet, which we learned Dean actually followed himself. With eating a macrobiotic diet, Fred was only on medication 6 months following the initial surgery, which was quite an accomplishment. Why? Because the medication usually recommended following heart surgery actually weakens the heart, contributing to additional surgeries.

Fred experienced two instances of TIA during the last year – and never mentioned it to me – but casually told our opthamologist who adamantly urged see your cardiologist immediately. The initial cardiologist’s sonogram showed mitral valve regurgitation for which he strongly recommended Coumadin. So picture this: we‘re sitting in the office of a leading Atlanta cardiologist, who is respectful of our  following the macrobiotic diet and lifestyle. And we are very grateful for his expertise, listening skill and kindness to fully explain Fred’s condition. But he is actually apologizing that Coumadin is the best he has to offer because of the harmful side effects. And because of the danger of its usage, he explains they actually have a person in the office designated to monitoring patients on coumadin. He then ushered in perky Miss Coumadin Girl, and left the office.

Perky Miss Coumadin Girl has a name – but I forgot it! She was so all about Coumadin, that for Fred and I she just may have been named Miss Coumadin Girl, or Miss Coumadin Cheerleader or the whole cheerleading squad. How could she be so exuberant about this drug while admitting it’s in rat poison? She proceeded telling us how Fred could not eat most green vegetables – staples on a macrobiotic diet – casually listing Coumadin’s adverse side effects on the liver, the kidneys, sleep and lack of energy. Green vegetables of course benefit all these organs, and contribute calcium. We voted for the greens!

I stopped her flat saying Fred is not taking Coumadin. What she blurted, he has no choice. Yes, I think he does. We’ll find the macrobiotic diet recommendation instead. We courteously thanked her and promised to be in touch, and Miss Coumadin Cheerleader slumped from the room as if her team had lost the world championships. Once again we were so grateful for every macrobiotic cooking class and lecture, summer conference and study to which we’ve been privileged. And all our macrobiotic teachers, for their research and shared knowledge which gave us the information to make this important choice.

On the drive home we called & updated our Macrobiotic Diet Senior Counselor, Warren Kramer. Warren said okay, this is do-able; take the Macrobiotic Diet Heart Drink daily for 3 weeks. It’s on page 470 in Michio Kushi and Alex Jack’s most recent book, Macrobiotic Path to Total Health.

Now one wonderful thing about these Macrobiotic Diet Home Remedies is you usually already have your kitchen set up to follow a macrobiotic diet. So, you already own the ingredients. And there is no huge expense to heal yourself, whereas some of the new medications are over the top. And the best part, and this is most important to all of us, there are no adverse side effects. Instead, the whole body benefits. Because truly everything, every organ has a connection within our body. And that is exactly what happened to my dear Fred.

So guess what the ingredients of this heart drink are? Just 5 ingredients from your fridge and pantry:

• Daikon tops & other hard leafy greens ( exactly what coumadin doesn’t allow!) 2 parts
• Dried shiitake mushroom (what Fred uses as a blood thinner instead of coumadin) 1 part
• Corn or corn product, as corn grits – 1 part
• Cabbage – 1 part
• Wakame (a sea vegetable, high in minerals) 1 part
• Water 4-5 times as much, cook 20 minutes, strain & drink.
• Note: one part is the size of 1 dried shiitake mushroom, which measures 1 Tablespoon

And that’s it folks! So, we are scheduled to revisit this esteemed cardiologist in 6 months, but already we have seen some dramatic changes that a macrobiotic counselor would notice using oriental diagnosis to examine the facial features. The nose shows the condition of the heart. And here’s what we notice about Fred’s nose: it looks smaller, and has more definition, as if someone has pinched the bridge of his nose. Could that signal the mitral valves have come together, and are not regurgitating as much as before?

Also, Fred had a space between his two front top teeth. Dentists have always said leave it alone because any change would create too much movement. I noticed the other day, 3 weeks after this drink the space was eliminated. The gap closed overnight. No way I thought. I looked at my book on Chinese meridians and saw at the very top point way up under the lip is a point for the Heart Governor, so maybe this too shows the valves are closing up.

I called Warren, and told him, and teased him about now doing orthodontia work. He laughed, and said it’s very possible. Hmmmm, macrobiotic diet side effects. Sure beats the worrisome list of the ones Miss Coumadin offered.

In 1992 I had a triple bypass operation after one large heart attack, and 34 smaller ones at the hospital following medication to stop that big one. This left me very weak and I decided then and there to do all I could to heal myself. Most importantly, change the life style that had brought on this life-threatening crisis. And eliminate taking medications which eventually weaken the heart and other organs.

First I enrolled in St. Joseph Hospital’s cardiac rehab program, which continued at a great health club. In a matter of 2 months I became amazingly fit. Marsha had discovered Dr. Ornish’s book “How To Reverse Heart Disease Without Surgery and we followed the diet he recommended for 6 months, attending his November seminar in Berkeley.

March, 1993 we met up in Florida with Senior Macrobiotic Counselor, Lino Stanchich, attended his lecture which rang so true to me. I had my private consultation with him the next day, and decided to follow the macrobiotic diet he recommended specifically modified to heal myself completely. Marsha took macrobiotic cooking classes, and within 2 months on the program a test at cardiac rehab showed my fat content was the lowest they had ever measured. Down to 8% – equal to that of an athlete.

The Macrobiotic Diet I have found is very empowering. It’s a diet of energetics. Proper cooking style and selection of foods attuned me to my real dietary needs. Initially it was Marsha doing most of the cooking. She truly improved her cooking skills by studying at the Kushi Institute, and initially I assisted her as the macro dishwasher. But in time and assisting with Macrobiotic cooking teachers we brought to our home since 1993, such as Wendy Esko and Warren Kramer, I became quite comfortable with preparing Macrobiotic cuisine. Ready to doing my own exploits.

As my health improved, business travel took me to the New York area 4-5 days, almost weekly. Cooking breakfast and lunch each morning at the hotel, I was able to keep the menu Ed Esko suggested for my macrobiotic recommendations. I even developed a program which I called Macro on the Go – a class I taught 3 years at The Kushi Summer Conference. I introduced myself saying, I’m not a macrobiotic counselor, or teacher – I’m just a traveling business man. We even sold travel kits and demo’ed my suitcase set-up full of cookers, pots and utensils! My classes were always popular, and many folks said this helped them immensely.

Recently I have been assisting Marsha more intensely the last couple of years in our Macrobiotic Cooking Service. We prepare 2 macrobiotic meals-to-go daily Monday through Saturday for our clients. And have fun doing this together. In the beginning Marsha’s high standards kept her correcting me often. But that’s why I love her. And I prefer being part of everything being top knotch for our guests.

Now I am proud to say my specialty is Kinpira Soup. And for those of you knowing this dish, that’s a lot of precise matchstick cutting. My Swiss background embraces this cuisine beautifully with exacting knife-manship! Marsha adores my Miso soup best; she says my sweetness gets into the soup, and if we ever made it the exactly the same, mine would be sweeter than hers.

Maybe that’s part of the fun in our macrobiotic kitchen. It’s more than a dish, more than a diet. It’s the romance. That’s the ticket. Marsha always says our kitchen is really a dance floor that just happens to have a stove in the middle of it. And it’s not unusual we find ourselves dancing at some point in the meal preparation.