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).
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