A few random questions
I just started eating macro and I still have a few newbie questions, some which relate to personal interst and some just about macrobiotic cooking in general. If you can answer any of these, I'd really appreciate it. Thanks!
1. Why do we put kombu in the pot whenever we cook beans? Is it simply for taste or does it purify/draw something out of the beans?
2. Where do you get fresh lotus root from? I have looked in both health food stores (like MOM and Whole Foods) and at Asian markets but have not been able to find it.
3. Is constipation a yang or tin condition and what is the propper way to deal with it? It makes sense that it would be a yang condition (contracting) but I've suffered from it since I was a child and most of those years my diet was very yin.
4. Does any place sell prepackaged, unflavored seiten? Because I don't think I'd be able to make my own without some guidance and the packaged stuff I've bought recently is way too salty for me.
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