A Look at the Portuguese World

 

h facebook h twitter h pinterest

Life according to teresa

Written by 

We recognize the warm tone of her voice gently spread thru the airwaves for decades. We know all the contours of the face when she walked in inside our homes with her wide smile, through the box that changed the world, but Teresa Mizon is not limited to the role of innate media communicator. She is a genuine titan that can change the course of her existence at fifty-one years old, without fear, always with an open heart and an unwavering passion for life ... and macrobiotics.

You always were linked to the media, but suddenly you have decided to change course. Why?
Teresa Mizon: Life is made of cycles. Many years ago I left a career in hotel management, which had taken me too many places in the world; I abandoned it when I came to Madeira. I started a new stage in the media, took place in a café, someone asked me if I did not want to talk radio. I loved all the years I dedicated myself to television and radio, but had not completely abandoned the last one. I did the best I could. I fell in love. But there was always a bug inside of me that was alternative medicines to Orientalism and food. Since my teens I dreamed a little to have my life linked to these areas. Of course, to be in the media was fantastic, I did not stop and intensely lived that period of my professional life, but I reached a certain age I thought it was time to change and follow my dream of adolescence and decided to follow the macrobiotic in me.

But it was always a will?
TM: It was an area that always interested me since I was eighteen the Orientalism, Taoism, Buddhism and Eastern philosophies. There was a time when I was a vegetarian, I was always very careful about food, but like most, ended up not eating properly when you do not know the basis of all things. They do not eat meat, they "get drunk" on sweets and dairy products which is something that vegetarians do much. Thus, ten years ago I decided, even before taking the course, to follow macrobiotics without being it institutionally. I knew deep down I was on the verge of change, had lived much, much stress and speed. Communication requires a lot of us, we always do it and when the time came that he could not hear more phones, I do not feel like being "aware", I changed and now enjoy being with persons. I now have a life that allows me to meet many new people. I'm open to other things when I was connected to the media had a series of workshops and lectures here and abroad who would like to have done and did not because I was so attached to television production, which is an exciting activity. And it's time to do all this.

How do you get to your fifties and decide to change?
TM: You know as an Orientalist I am, this is the stage of life we have become wiser. We know plenty; a lot of information accumulated throughout life and are sure of where we go. The word menopause for example, does not exist in the Far East, including in Japan this time of our lives that the West is concerned with terrible things, such as illness, depression and a series of calamities that in the east is not. A woman who follows her natural cycle, that is beware, it has love and self-esteem as her habits of life will reach this age and say to herself: I have this dream, or want to do this and is now or never. I must say what I dispensed financially was huge, now it is more difficult in this field. I am so happy and it is this message that I leave women with more than forty years.

But, your closest friends do not be "warned against the folly" that you were about to do?
TM: Everybody! But, since I was a girl I hear that the decisions I make are always crazy! (Laughs). When I dropped out of college where I was enrolled in architecture and came home to tell my father I wanted to do hotel management, at the time he thought it was absolutely mad. I was forced to take courses in French and Secretarial because he was worried about my future. From then on I always did as I felt like it. I had senior positions at the Sheraton Porto hotel; I dropped it to do radio. I studied and did all the possible formations and was also effective in RTP when I decided to fire me because my philosophy of life was incompatible with theirs. At the time, I was offered promotions. I just know I do things for love, for pleasure and not for freight. Large companies have philosophies and behaviors of which I cannot identify. I went over to TSF, I was part of the initial project here in the island, was something that gave me immense joy. So, I've also open a decoration and regional handicrafts shop which also gave me immense happiness and returned later as a freelancer for RTP fifteen years ago. I want to be free and this is one of my most important values of my life. However, we must take large doses of self-discipline and responsibility, and so I'm used to be call "crazy." However, I never regretted anything.

Now, in this new phase of your professional life, is not just about giving cooking classes, there is also an entire lifestyle environment.
TM: Exactly. In fact, the cooking classes I take are an addition to my macrobiotic activity. It is a philosophy of life that is dedicated to the principle that in that the universe is governed by two opposing forces, but complementary. Christians call it heaven and earth; the Orientals call the ying and yang that cover all the phenomena of nature. If we know exactly to what degree, how they affect us and our food, or at all, that let us create a better harmony with what we eat. It is not a diet, is to know what foods can do for us in terms of balance and prevention of disease. There is in this philosophy of life a strong therapeutic component. Increasingly there are studies that confirm the benefits of a macrobiotic lifestyle, which has proven benefits in various types of cancers of the digestive system, or in diseases such as diabetes, blood glucose and cholesterol. Finally, all these aspects may suffer an improvement.

How do you differ particularly from the vegetarians, because there is always some confusion between these two types of way of life.
TM: The macrobiotic diet pyramid is based on the cereal. Biologically we are made at the expense of grain, due to our diet and our intestines. Herbivores, for example, have a very short intestine compared with the carnivores. We're halfway there. Next come vegetables and legumes and we don't eat dairy or meat. We get some nutrients of algae as I say is based on a philosophy. I look at you I make a diagnosis and see that your condition requires more yang foods to balance the ying condition. This knowledge of these energies, these forces that govern the universe, is what we learn. Vegetarianism if you eat a packet of crisps and flan you follow the rules, but you are out of balance in your diet is not governed by a philosophical concept. Our teachers say something very wise philosophy is worthless without practice, without practice philosophy is very dangerous. Therefore, we have a support base. The odd thing is that the World Health Organization changed the food pyramid to one that is very similar to ours. At the base is the grain, of course are not the integrals, but the refined, with more pasta and bread. We used less refined grains taking into account the possible time of year for food, there is finally a series of conditions. In macrobiotic nothing is forbidden except ignorance, say the masters. That is, I can eat a pizza or a sweet and know what it will do to my body and how I will make me feel emotionally.

You make also a kind of consultations.
TM: Yes, I did a training consultancy, which allows me to use various tools to be macrobiotic consultant. I give a nutritional guidance and individual lifestyle. Each query takes two hours, taking into account the emotional attitude of each person and as appropriate we will guide it. I can say to someone: you need to get out and go dancing. The other person can suggest: need to write. In a macrobiotic consultation have to heard people, their rhythms and in the light of this lifestyle, we advise you to win health and feel better with yourself. The cooking classes are an annex to the consultation, because I cannot ask people to change the feed habits without teaching them that those dishes are tasty and they will do you well.

What was the reception of these innovative concepts in an island?
TM: It's been fantastic, so I think this age of forty and fifty years is much better because it gives us the wisdom of a lifetime. I just get by what I learned in hotel management and in communication. Some of these tools have helped me to promote this concept of the best possible life and thanks to that I've met great people in these classes, I have great satisfaction to know that there are families who have converted to macrobiotics, because the changes are clear. You just two weeks and notice the difference immediately. People know me from home. I started giving cooking classes in my home and I had to leave because the groups are on the rise, sometimes I even told people that there was no place. I like to make that point, an area of health, joy and sharing, but also a place where we like to cook.

For all ages?
TM: All ages. I've had a girl of fifteen years old and a seventy-three years old woman in my classes. It covers all ages, all professions and even men. I have on average a male for each class, which is always very good. I like when people leave happier from that lesson and to realize that our well-being is not only our food, but the attitude that we put on things and we convey to others, so do it with the greatest of passions, because I live it and believe it and gives me strength for this "madness" to change my life again. (Laughs).

http://www.facebook.com/profile.php?id=100000218928751&ref=tn_tnmn #! / groups/229816177087005 /

Leave a comment

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

FaLang translation system by Faboba

Podcast

 

 

 

 

Eventos