MISO SOUP—PINNA STYLE
Sanford Pinna, M.D.
One major part of the obesity problem
in the Western World is the English Breakfast.
If you go to Scotland, you will see what I mean…
The Scots are Celts. They have the red
gene. They are probably descended from the
Neanderthals who roamed the Earth thirty
thousand years ago and interbred with the
other humans who were also roaming around
looking for new cars.
The Neanderthals were voracious eaters.
If it moved or grew in the ground or in the
water it was eaten.
They weren’t fat because they never found a car. They had to walk, run or climb.
They ate a lot but instead of going to a health club they chased after the females who were hiding in the bushes.
That is how they interbred with
the other species which roamed the earth.
Since the Scots are descendents of the
Neanderthals and still maintain a good appetite,
their breakfast for one person is enough for
a small group.
There are eggs and bacon and ham and
potatoes and pancakes and porridge and
buckets of something they call “coffee.”
When I asked the Scottish owner of the
Inn in which we were staying: “Why do you
eat so much?” his answer was typical:
“We work hard all the day in the farms. We can’t come home for lunch. Breakfast
has to last us all day.”
“Yes,” I thought to myself, eyeing his
corpulent belly, “that was true two centuries
ago. but today…”
In America and all the other English
colonies the same tradition prevails. Eat
several thousand calories for breakfast,
get sleepy, go to work and and perform
your duties at a below par value until
lunch time when you are ready to eat
another two thousand calories.
And people wonder why there is an
BREAKFAST IN ITALY
In Italy, for men going to work or students going to the “Uni,” breakfast consists of strong black espresso coffee with about a half a kilo of white sugar.
(In Australia, it is very similar, except they like the “Flat White” a specialty of
Australia comparable to Caffe Latte. In
deference to their British heritage, instead
of small ton of sugar, they have an Australian
DR. PINNA’S BREAKFAST
Of course, I have my Italian coffee.
But, no sugar and no pastry. I want to keep
my 32 inch waist.
I have studied nutrition and the diets
of many cultures.
I have concluded that the Japanese diet is the most nutritious and the most conducive to good health and longevity.
The Japanese are an island people. They have no cows. They live off the sea.
They do plant soybeans and rice, and
these are the two staples of their diet,
along with fish and sea weed.
Intuitively, the Japanese know that
they must consume protein and fiber or they
will not survive. Populations that are poor
and cannot provide themselves with protein
has a short life expectancy. They are not fat,
they nave no heart disease, but they succumb
to infections and cancers.
The cancers are caused by unnatural
chemicals such as tobacco smoke and wood
smoke used to preserve meat and vegetables.
All factory prepared food contain various
poisons. There is nothing we can do to
prevent ingesting poisons. Fresh, unprocessed
ingredients are nowhere to be found. If
you have a good solution, please post it.
In addition, the Japanese use an abnormal
amount of sodium in their food in the form
of salt or mono-sodium-glutamate (MSG).
MSG is a flavor enhancer. It is almost
impossible to avoid in the Japanese diet.
In my breakfast, I find myself forced
to use MSG because I make a Miso Soup
which has MSG in the paste and I use
Dashi (a granular ingredient which helps
make the soup base) which also has MSG.
INGREDIENTS MISO PINNA STYLE
1. DASHI One teaspoon.
(I use HONDASHI. A Japanese
favorite. It is composed of bonito (a fish) extract, MSG and the other usual poisons.)
2. MISO PASTE Two Tablespoons.
(I like MARUKOME BOY with the picture of a
little boy screaming for more soup.
Ingredients: Soybeans, rice, MSG, bonito (more
fish) and the other usual poisons.)
3. TOFU Three tablespoons. Ingredients:
Soybeans, calcium and some minor poisons.
4. QUAIL EGGS Three. Ingredients: baby
quails. All natural. Not genetically modified.
5. SEA WEED. Three tablespoons. Various
types. Ingredients: Algae found in sea water.
Some salt, minerals and fiber.
6. KONNYAKU 3 or 4 bundles. Ingredients:
“Yam Flour” Actually, a rare plant root from
Asia. Almost pure fiber.
7. CORDYCEPS (Magic Mushrooms) (If you have them)
Heat one half liter of Wah Wah to
boiling. Through in the Dashi. Stir until
dissolved. Throw in the Miso Paste. Stir
Let the water stop boiling.
Break the quail eggs with
your thumb nail and let them fall in
the hot Wah Wah and watch them
firm up into golden balls.
And I add my Cordyceps muahrooms.
Then throw in the rest of the ingredients
and allow to cook slowly for about five
Put a portion in a Japanese soup bowl
and eat with chop sticks and an oriental
It is best to wear a Japanese light
robe when eating your Japanese breakfast.
As you eat, think about what Buddha
said and your own personal Karma.
You will become slender and strong.
A simple bit of advice:
Buddha says: “Do not take or eat “All” of anything!
Self Control is the sign that you are moving upwards towards Nirvana.”