and remain free of rancidity for a long time without refrigeration( ghee does, not butter). Once in a great while I use some“ cold-pressed” sesame or safflower oil for frying; but those oils have been bleached and deodorized and tend to become rancid faster than the unrefined ones. Oils become rancid by aging and from being heated and cooled either through cooking or because of the method of their manufacture. Rancidity involves oxidation of the polyunsaturated fatty acids, which then results in the formation of free radicals( substances with an extra electron that have magnetic properties, are strongly reactive, and have been implicated in the development of cancer, arthritis, cardiovascular disease, stroke, and in the aging process). For occasional baking, I have found that the best fat is sweet raw butter. Desserts baked with whole-grain flours, natural sweeteners, and oil often have an oily, heavy feeling; their digestibility and taste are vastly improved when the same recipe is made with sweet butter.( Considering that I use no dairy in my cooking, this recommendation may seem like heresy; yet I feel that taste tells a lot. Baking is a technique developed in wheat and dairy cultures, and some consideration must be given to the fact that whole wheat cookies made with oil taste heavy, whereas the same cookies made with butter taste light.) From our systems viewpoint, we can assume that extracted fat, whether animal or vegetable, has more potential for causing trouble than the fat naturally present in whole foods, where it occurs in a context that includes other balancing nutrients, such as proteins. A high intake of oils and / or butter could indeed seriously overwork the body, especially if coupled with much salt and a sedentary lifestyle. If the fat metabolism becomes deranged through abuse, it is conceivable that we could develop an intolerance to natural fats as well. In that case, a lowfat diet would be extremely helpful, as it would give the body a chance to repair the situation. According to our model, the body can deal with excess fat input in either of two ways: by excreting it or by accumulating it. Excretion can be effected through normal channels, or through the skin, scalp, or mucous membranes. Pimples, for example, are a common reaction to the high fat content of cheese, butter, nuts, and nut butter. Accumulation can cause obesity, fatty deposits in the arteries and around the internal organs, and a high lipid content in the blood. A deficiency of fats can create a sensation of inner cold; body functions slow down for lack of warmth, and the tissues grow brittle. An excess of fats causes inner body heat, and can also slow the circulation and clog the capillaries, thereby causing cold extremities. When too much fat accumulates around the organs, body functions slow down due to a blockage of the flow of fluids and energy. Opposite conditions, then— either too much or too little fat— result in the same effect, a slowing down of the metabolism. Curiously enough, excess fat can also be associated with dry skin. When it accumulates subcutaneously, fat prevents moisture from within the body from passing through to the upper layers of the epidermis. Dandruff, fissures, and scaling, therefore, can be the result not of too little but of too much fat. 68 On the psychospiritual level, too little fat tends to make us joyless and cool. An excessive fat intake, on the other hand, will depress psychic and spiritual activity, dull the senses and reflexes, and generally slow down all our functions, especially when it is coupled with much sleep. The right amount, and the right quality, of fats will keep our skin smooth, our eyes bright, our body temperature comfortable, and our general disposition warm and friendly. *
Sources: Benjamin T. Barton, Human Nutrition; USDA Handbook No. 8; and Michio Kushi, The Book of Macrobiotics. † Spinach also has appreciable calcium values, but is high in oxalic acid, which binds the calcium and makes it hard to assimilate. Note that most popular spinach dishes are served with cheese, eggs, or at least bacon— these help counteract the oxalic acid. Sunflower seeds also serve that purpose. ‡ Current nutritional thinking also postulates that the cavities found in the teeth of children who go to sleep with a bottle of milk occur because the lactose( milk sugar) is concentrated in the mouth, harboring tooth-attacking bacteria. However, research presented to the International Association for Dental Research shows that bacteria will not attack healthy teeth in a well-nourished individual. 13 §
“ Strong meat belongeth to them that are of full age, even those who by reason of use have their senses exercised to discern both good and evil.” 21 Pythagoras, on the other hand, felt that meat clouded the reasoning powers and warned judges against eating meat for at least twelve hours before a trial. ‖“[ Meat ] weighs us down with earthly heaviness, and stirs up instinctive will forces which express themselves in passion and emotion.”