and shiatsu practitioner. I started learning homeopathy from Tom Heard in
Pittsburgh 2 years ago and have begun a correspondence course with the
Toronto School of Homeopathic Medicine. I am taking clients with Tom's
support.
We are Japanese so, for two people, we put about 6 square inches of dried
kelp in our soup base everyday. Kelp is the natural source of MSG. It
improves the flavor of the soup without the side affects of synthesized
chemicals. (Most modern Japanese use a powder's soup base containing "who
know what" but excluding MSG.) It also contains sea minerals. Note, we are
not eating kelp in volumn. We only eat it nearly everyday. I don't know
the statistics on hypothyroidism in Japan.
My chemist father-in-law (Japanese) likes to talk about the difference
between food grown in Japanese soil and continental soil. Japanese rivers
are short thus they don't pick up as many minerals as a long continental
river would. Continental rivers are long and pick up much (including
toxins) on their way to the ocean. You can guess that the Japanese want to
eat sea food because their soil is either volcanic or at least the soil
contains sea minerals.
If you eat local produce, you know the conditions and your cooking style can
be correctly adjusted. Jello is not a Japanese vegetable, but I was taught
to remove the mineral that floats to the top of the soup because it ruins
the taste. The was touted as traditional wisdom???. The idea was to
remove the vegetable taste!!!! Much Japanese food is also being grown
abroad and the Japanese are in the "borderless" mess with us. Go to any
Japanese urban vegetable shop and traditional and seasonal vegetables no
longer dominate as they did just ten years ago.
Please note, I removed the rest of the message. I learned this in other
discussion groups. It makes it much easier to read through the discussion.
It took me a long while to catch on to this ettiquette.
)