[Nancy]

Hi foymula,

It is very nice to have a young person, interested in macrobiotics, here, from Japan. You have just found a wonderful and very effective key to life, at a very young age. By following the path of healing, macrobiotics, you will be able to live a long, stable, and productive life of both physical and emotional balance.

Hendrik has already given you excellent advice. I would add these observations, regarding your early practice questions:

*Japanese junk food sounds almost as bad as American junk food. You've already done a great job of exchanging chocolate, sweets, ice cream, donuts, and fried foods for much healthier foods.

*When newly macrobiotic, something that was very noticeable to me, was a very pleasant tiredness after lunch. Since I was able to at the time -- I simply drifted off in a nice post-lunch nap. A knowledgeable macrobiotic counselor suggested the cause was the new healing food in my life *sea vegetables* *seaweed*. I regularly had miso soup with wakame at lunchtime. He said the yang quality of the sea vegetables and the generally -more yang- quality of a macrobiotic diet, will cause this pleasant fatigue at first. I had been used to a very yin diet of milk, yogurt, other dairy products, white potatoes, tomatoes, sweets, coffee, sugared drinks, wine at times, vitamin pills, Vitamin C, etc. Within a month, I had adjusted to entirely healthy macrobiotic food, and any tiredness was a thing of the past. If needing energy, I can recommend Hendrik's Shoyu/Bancha drink or other ume/sho/bancha/ remedy drinks. They do boost energy, but should not be taken regularly/daily. They are remedy drinks only.

*To balance the excessive yang and saltiness of new foods like ume plums, pressed salads, miso, shoyu, etc. *the balance for this is: dark green broad leafy greens*.

*Dark green broad leafy greens oxygenate the blood, thereby giving one tremendous ability to overcome fatigue. The chlorophyll in the dark green of the leaf, transmutes to iron, thereby oxygenating the blood, creating healthy rich blood corpuscles, and increased breathing capacity. This is also the antidote for anemia.

*The greatest balance for the yang of the macrobiotic diet, is regular/daily consumption of broad leafy greens: Bok Choy, Collard greens, Mustard greens, Turnip greens, Kale, Dandelion greens, Chinese cabbage. Also include: Carrot tops, Chives, Leeks, Parsley, Watercress, etc.

*Daily consumption of whole grains: brown rice, barley, corn, wheat, buckwheat, oats, rye, etc. will keep blood sugar stable all day. Eat the recommended percentages of macrobiotic foods at each meal, especially lunch and dinner. These are: 50-60% whole grains, 5-10% various soups, 20-30% various vegetables, 5-10% beans and sea vegetables. This is considered a Main Meal, Balanced Meal, a Whole Meal including all the food categories that make up a balanced, macrobiotic meal.

*For cooking: Flame is recommended, rather than electric stoves, (rice cookers are also electric). Pressure cooked grains are recommended, yet boiling grains is an option for summer and warmer months. Pressure cooking allows for the grain to retain more concentrated nutrients and the cooking method is more yang, which will give more active, and long sustained, energy. Boiling grains gives lighter energy and less body heat for the warmer months. I can tell you that pressure cooking provides very strong, active, energy to the body, while also providing a balanced and calm feeling. It is very empowering.

*Steaming vegetables and greens is a very efficient cooking method. This more yin method of cooking (water) also balances the yang aspects of the macrobiotic diet. Use the nutritious vegetable water in the bottom of the pot to add to soups. There are many other cooking methods to familiarize oneself with.

*Normal grain to water ratios are: 1 cup grain to 2 cups water, when boiling.
1 cup grain to 1 1/2 or 1 3/4 (same as Hendrik's ratios) cups water, when pressure cooking, depending upon your preference for firmer or softer grain.

*Water: drink as needed. The macrobiotic diet provides for 1 cup of miso soup at every meal and frequent vegetables that provide moisture. I agree that tea is a healthy and excellent alternative to plain water. Bancha Twig Tea being the staple macrobiotic beverage. For regular use: Bancha twig tea (kukicha), Bancha stem tea, Roasted barley tea, Roasted brown rice tea, Spring water, Well water.

*Beverages -- of Less Frequent Use: Beer (more naturally fermented quality), Wine (more naturally fermented quality), Sake (fermented rice wine), Other weak alcohol beverages traditionally and commonly consumed.

*Infrequent or Less Frequent Use means: suitable for those in ordinary good health, for use several times a month or less often, for personal enjoyment, on social occasions.

The above to answer your questions about wine -- daily use not recommended.

Welcome to the Healing Path,
Nancy