The Macrobiotic Approach to Prevention of Osteoporosis

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The Macrobiotic Approach to Prevention of

Osteoporosis

 

The Macrobiotic Approach to Prevention of Osteoporosis

JoAnn Guest

Oct 22, 2005 20:34 PDT

 

By Gale Jack GALE-

 

http://www.cybermacro.com/Macrobiotic_Articles/CyberMacro/The_Macrobiotic_Approa\

ch_to_Prevention_of_Osteoporosis_by_Gale_Jack/

 

 

 

Osteoporosis is a thinning and loss of bone tissue

that can result in

gradual loss of height, weakness and/or acute or

chronic pain in the

lower back, loss of teeth due to weakening of

supporting bone, stooped

shoulders and increased risk of fracture from falls.

These fractures

occur primarily in the spine, wrist and hip. In the

U.S. an estimated

1.3 million fractures occur each year as a result of

osteoporosis. Of

those who suffer hip fractures, some die shortly after

the fracture

while as many as 30 percent die within one year.

(These deaths may not

be directly due to osteoporosis but rather to other

health-related

problems including being confined to bed following the

fracture.)

 

The most commonly used medical diagnostic technique is

a DEXA scan

(dual-energy x-ray absorptiometry). The person being

scanned lies down

on a table while a technician operates a scanner that

passes over the

bones to measure their density, particularly of the

hips and spine.

These scans are then interpreted by an x-ray

technician and the results

sent to the referring physician. In the Planned

Parenthood Women’s

Health Encyclopedia, the author states, “Once

osteoporosis has resulted

in significant bone loss, no known treatment can undo

its damage, but

treatment can prevent further damage.”

 

The approach of modern medicine to preventing further

deterioration of

the bone may include hormone replacement therapy (HRT)

– which usually

consists of estrogen or along with some form of

progesterone—but may

include Calcitonin (to slow the breakdown of bone),

Fosamax (a drug

that

stops osteoclasts from dissolving new bone formed by

osteoblasts) as

well as various calcium supplements and dairy products

considered high

in calcium. It’s mind boggling to pour over the many

studies showing

the

efficacy of these approaches and there are many

different opinions as

to

what kinds of estrogen or progesterone to take as well

as when to take

them, how much to take, and so on.

 

At best this approach is symptomatic and lacks a

unifying principal.

The

macrobiotic approach offers a clear understanding of

the cause of bone

loss and an approach that takes the healing of the

body as a whole into

consideration while emphasizing foods specific to bone

health and

minimizing those that are detrimental.

 

The bones and skeletal system are hard, dense and

compact relative to

other systems in the body and are therefore considered

yang. Whole

cereal grains, beans, vegetables from land and sea and

other foods high

in minerals such as miso, good quality shoyu and sea

salt nourish them.

Being yang, bones attract strong yin and are easily

weakened by sugar,

dairy, chocolate, alcohol, vinegar, fruits and juices

(especially

citrus), alcohol, drugs and other expansive items.

Coffee, caffeinated

teas, white flour, honey, oatmeal, potatoes, tomatoes,

tropical fruits,

and artificial sweeteners are also damaging. These

extreme yin foods

make the bones expand and fuse and the tissues become

tight.

 

The bones are governed by the kidney and bladder and

are specifically

nourished by beans and bean products, dried

vegetables, pressure cooked

grains and a moderate use of sea salt and other

condiments. They are

damaged by excessive yang such as meat, eggs, poultry,

all types of

cheese, and hard baked flour products including bread,

cookies,

crackers

and chips.

 

If you are new to macrobiotics, you can begin to

protect your bones by

following the standard macrobiotic diet with emphasis

on whole cereal

grains, rather than refined or cracked grains, as the

center of every

meal. Buckwheat is considered to be strengthening to

the bones but in

my

experience the main grain should be short grain,

organically grown

brown

rice with millet and barley as secondary grains.

Non-genetically

engineered corn-on-the-cob may be eaten daily when in

season. The

occasional addition of a side dish of buckwheat cooked

with vegetables

or in soup or buckwheat noodles is nice but as I find

this grain too

contracting to be used frequently. Black rice (such as

wild rice) may

also be used occasionally.

 

Flour products should be reduced as much as possible.

Noodles may be

taken several times a week in broth or occasionally

fried. Simple

sugars

should be avoided and fruits should be chosen from

those in season and

prepared by baking or stewing rather than eaten raw.

Animal food should

be avoided with the exception of white meat fish such

as cod, haddock

or

sole. The problem even with white meat fish is that

the portion that is

usually served is the part with the protein and fat

(without the head

and bones). Which of us would know where to begin to

eat a whole fish

served on a plate! (I am currently using a condiment

made of

chirimen-iko, a small, dried sardine, and roasted

sesame seeds since

the

sardines are in whole form and it seems that their

high mineral content

will be more easily absorbed if taken with the seeds.

I roast both the

chirimen and the seeds and grind them in a serabachi

as I would in

making gomasio.)

 

Smaller beans such as aduki, lentils, chickpeas and

black and yellow

soybeans are particularly strengthening to the bones

and joints. Dried

Tofu and okara (from making tofu) are high in calcium

and may be eaten

regularly as well. I’m currently using small amounts

of sweeteners in

the beans, particularly barley malt and amesake since

they both have a

more upward energy and help balance the salt in the

beans.

 

A small side dish of sea vegetables cooked with land

vegetables (to

moderate the contracting quality) can be served twice

a week. wakame

can

be used often in soups and small pieces of kombu can

be cooked into

beans and nishime style vegetable dishes.

 

Collard greens, kale, turnip greens, watercress, bok

choy and other

leafy greens are good sources of natural calcium and

should be eaten

daily. Quick stir-fries and sautéed greens can be

beneficial in

preventing osteoporosis. My current favorite is

sautéed watercress

though I try to include a variety of vegetables in

stir-fries. Nishime

style cooking (cutting in large cubes and simmering

for 20 minutes or

longer over low flame) is also helpful.

 

Among people who have practiced macrobiotics for a

while and still have

weak bones, I think the main problem is with the

overuse of salt in all

forms is a factor – but especially the overuse of

umeboshi paste and

plums in dressings and sushi. Also the excessive use

of vinegar, even

of

good quality vinegars made from rice or hato mugi, and

lemon juice in

pressed salads and salad dressings depletes minerals

and is best

minimized or avoided. And while some macrobiotic

practitioners

recommend

raw oil, I disagree and feel that oil should be used

only in cooking.

 

While I have not emphasized the way of life

suggestions in this

article,

they are part and parcel of a healing program.

Moderate forms of

exercise such as walking, chi gung, yoga, some group

sports as well as

cleaning house, sweeping the walk, cleaning the

windows, etc. are

necessary to improve circulation and keep the energy

moving in the

body.

And, of course, chewing is the best exercise of all

and the reason why

it’s really important to keep our bones and teeth

strong.

 

Macrobiotics is, in a sense, a straight and narrow

path. It is a study

of our physical limits and it is by understanding

those limits and

honoring them that we ultimately attain maximum

freedom. Some people

look at older macrobiotic teachers and feel that we

are not healthy and

have nothing to offer. I think we have a lot to offer;

we can teach you

our mistakes. We have crossed a bridge from the modern

way of eating to

the macrobiotic way of eating and have now turned back

to build a

stronger bridge. One may ask, “Why are you building

that bridge?” We

know that one day you will want to cross this chasm

and we are building

this bridge for you.

 

Gale Jack

 

Becket, MA

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html