Hi, everyone!
I'm fairly new to macrobiotics and I can't say that I am a TOTAL macrobiotic.
My husband and I came to it via a somewhat strange route. We had been eating a low-carb diet for probably about 18 months, which sounds like the complete antithesis of macrobiotics, but there were one or two similarities. What the "Atkins Diet" has become to the average person in the street is a far cry from what it was originally supposed to be about. For instance, we long ago threw out all our refined sugar, hydrogenated fats, processed foods etc. and tried wherever possible to buy fresh and natural produce. We both lost weight and felt better for it.
The thing which drew us away from low-carb though was that we instinctively felt that a high meat protein and no grain intake was not a sensible long-term strategy.
We have not given up meat and dairy altogether but we have cut it right back and we eat lots of whole grains now. We're very fond of brown rice, and like to add a bit of kamut or barley etc. for variety. I am the proud owner of 2 new pressure cookers and they are in daily use! I also like to make my own bread with 1/3 rye and 2/3 wholemeal from a mill in Norfolk.
We are quite scared by what the likes of Monsanto are doing to our food and our environment and are keen to support local producers of organic (or near organic!) produce. Unfortunately, if you discount the supermarkets, Southend is a bit of a desert in that respect. But I think there is a growing movement for real food, and maybe one day it will reach there too! We work in London, so we can get most of what we need there, but it tends to be very expensive. How sad that we have to pay MORE to have additives left out and processing NOT done to our food!
