TCM Perspective; Healing With Whole Foods: Congee

[Guest guest]

" Twyla Hoodah " twylahoodah, wrote on : Wed May 17, 2006 5:52pm(PDT) :

Re: TCM Perspective; Healing With Whole Foods: Congee

 

Hello Patricia

 

Thanks for the reminder. Question: is congee made of white rice recommended

for diabetics?

------------

 

I prefer using bown rice, even brown basmati rice in my congee!

 

If you haven't acquired Paul Pitchford's " Healing With Whole Foods " yet ... run

to the nearest book store and get a copy for yourself.

 

Also, I have been reading The Macrobiotic Guide for some time now and find

this is a rich field of inquiry that can improve our understanding of dietary

requirements and how the foods we eat affect our health.

 

It calls to question an issue that has long been of interest to me, mainly the

way we use scientific information in our teaching.

You can read in full at http://www.macrobiotics.co.uk/artorscience.htm

 

 

 

 

 

 

 

 

 

 

[Guest guest]

On 5/18/06, Patricia Ann Haring <patth wrote:

>

> " Twyla Hoodah " twylahoodah, wrote on : Wed May 17, 2006

> 5:52pm(PDT) :

> Re: TCM Perspective; Healing With Whole Foods: Congee

>

> Hello Patricia

>

> Thanks for the reminder. Question: is congee made of white rice

> recommended for diabetics?

> ------------

>

> I prefer using bown rice, even brown basmati rice in my congee!

>

> If you haven't acquired Paul Pitchford's " Healing With Whole Foods " yet

> ... run to the nearest book store and get a copy for yourself.

>

> Also, I have been reading The Macrobiotic Guide for some time now and

> find this is a rich field of inquiry that can improve our understanding of

> dietary requirements and how the foods we eat affect our health.

>

> It calls to question an issue that has long been of interest to me, mainly

> the way we use scientific information in our teaching.

> You can read in full at http://www.macrobiotics.co.uk/artorscience.htm

>

> Hi Patricia,

 

I am fairly new to the issue of healthy eating. Reading Pitchford and

learning a bit of Macrobiotics , showed me two different approaches

regarding the value of raw vegtables. Pitchford shares the Chinese thinking

that consumption of raw vegtebales can harm the digestive system (injure the

Spleen) while the Macrobiotics hold that raw vegetables are healthier than

cooked. Am I correct?

 

Thanks

Guy Sedan