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"Macrobiotics: Eating for the Great Life" with Nishanga Bliss, LAc

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Published on Apr 2, 2012

Created in the 1950's, macrobiotics is a visionary philosophy of food and a cooking and eating style based on the traditional wisdom of Asian medicine and Taoism. Conceived as a bridge between East and West, these ideas are ever more relevant today. This webinar will cover the history of macrobiotics, its basic tenets, an in-depth look at the macrobiotic diet, and a consideration of macrobiotics in cancer prevention and therapy. You will be introduced to culinary experiments and resources to inspire your own exploration of the ancient yet timely ideas of the macrobiotic way.

Nishanga Bliss is a doctoral student at Hawthorn University, a licensed acupuncturist, and an assistant professor of Oriental Medicine at the Acupuncture Integrative Medicine College in Berkeley. She was a macrobiotic chef for 8 years. She is currently at work on a book, Real Food All Year: Ancient Wisdom for Balanced Energy to be released in Spring 2012 by New Harbinger Press

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