Hour to Hour Program
Summer Conference 2014

Our Sponsors


Hour to Hour Program
Art of Life School 2014

Macrobiotic Career Training Program
Main Subjects





Meet with participants from around the world, in the midst of nature, at the comfortable conference center Guldenberg, Helvoirt, Holland



Mirka Slavikova (Czech Republic),

graduated from the Kushi Institute of Europe. Mirka studied nutrition on the faculty of medicine. She works as a nutrition specialist in the local public health office. She teaches nutrition to children and their public school teachers. She also teaches the cooks who are responsible for school lunches. She teaches them as well how to use bulgur, couscous, beans, green vegetables and she adjusts the school menus into a more healthy direction. Her long-term plan is to reduce meat and milk in schools. Mirka gives cooking classes and lectures for public in Czech Republic and is actively involved in the organization of seminars with Adelbert and Wieke Nelissen in her country. As a staff member of the Summer Conference, she is responsible for the medicinal drinks.




Sugar: History, Consumption and Health Effects
The standard way of eating is high in sugar and artificial sweeteners. This class will look at the modern sugar blues and the effects of cane sugar, beet sugar, stevia, agave syrup, molasses, chocolate, honey, artificial sweeteners and other refined sweeteners on your health. More healthy alternatives such as rice malt syrup, barley malt, maple syrup, amazake, and others will be discussed.

Protein: Plant Based versus Animal Based
Protein is protein, true or not true? Mirka will explain the difference between plant- and animal quality protein and what is does for our health, now or on the long term. How much do we need and where to find the best quality for maintaining strength?

Salt: Physiological Needs, Best Quality, Health Effects
How much salt do we need to maintain good health? It is known that most people consume daily up to 4 times more than they need. It is important to know the best quality of the different types of salty seasonings and salt. You will learn that in this class.

Calcium: Best Sources, Plant Based versus Animal Based

Mirka will explain the difference between plant quality and animal quality protein and what will be the effect on our health. It is already scientifically proved that many vegetables and sea vegetables contain a lot more calcium that the very much promoted dairy products and are more beneficial for our health.

Cooking Class

Medicinal drinks
Macrobiotic medicinal drinks for a variety of health conditions, easy to prepare. Learn from Mirka how and when to use which drink. These special drinks help you to dissolve stagnation from your body, including mucus and fat. Some are especially helpful for strengthening your digestive system. Some help for tiredness or headache or other discomforts.