[Shazzie]

Hey, y'all,

I'm new to this macrobiotic way of life, though not to whole foods or many macrobiotic foods. I'm making a gradual transition, eating as macribiotically as possible while using up some products in my pantry (but the dairy just had to go--my immediate gastric relief upon finally giving it up has been all the proof I need.)

I have a couple of questions for y'all.

1.How much pickle? I've read a tablespoon per day in some places and more in others.

2. The only way I can heat my food at work is a microwave and I can't drive home at lunch. Anyone else run into this? Any suggestions?

3. Which miso is the best for everyday use in soups & sauces? Or does that vary by season, and if so, are there any general guidelines? I've been using a mix of 2-yr rice, 2-yr red, and 2-yr barley.

4. What about nutritional yeast? It doesn't do the same things in the body as regular yeast and is a great source of B-12. Any experience with this?

I'm sure I'll have a million more questions soon. Thanks already!

s.