Beginning Macrobiotics

[Merideth]

Hello! This is my first visit to this site. I came upon it while looking for information on macrobiotics. I am currently trying to find information on it to decide whether it is a way that I can live. I catch little colds and such about 9 or 10 times out of the year, not to mention allergies, asthma etc... and have read that macrobiotics could change that. I've purchased. "The Macrobiotic Way", by Michio and have found it to be very encouraging.
My main questions are, what is it like when you first start out, how difficult is it to maintain when you are eating out and on the go, and while I like the food of the Orient, would you say that macrobiotic food is good, or is there a major adjustment period?

Thank You ahead of time for any replys! :-)

[Roy Collins]

Hi Merideth. Thank you for your questions. Macrobiotics is a way of life that centers on moderation of lifestyle through the application of yin/yang thinking to make adjustments in balance in order to flow harmoniously with the natural environment you live in.

Local grown, organic foods play a hugh role in this lifestyle. It can be either an enjoyable, learning experience or a lonely, daily grind. It all depend on you and how you want to play the game!
If you are quite healthy to begin with then entering on the path of macrobiotics is fairly simple. You just need a short transition period so your body can adjust to the different foods and styles of cooking -- add something new here (miso, whole grains, seaweeds, etc.) -- take away something that doesn't belong (dairy, meats, sugars, etc.) Pretty soon you take a few macro cooking classes, read a few books and there you have it.

It is not an Oriental diet but there are a few Oriental terms and some foods that are used that come from the Orient. Most of the products however, should be produced from the natural environment you live in. Usually a 500 mile radius is considered LOCAL by the way, but don't worry too much about this until later on. Adjustments to proportions, quantities and types of foods eaten, as well as cooking styles change with the season and foods available.

When you first start you can pretty much get away with murder! Take a year or so to make a slow transition into macrobiotics. Eat the widest variety possible and don't get yourself nuts over what you should eat. If you can get one cup of cooked whole grain into you daily and some fresh cooked veggies and a little msio soup then you are own your way. You can supplement this with pretty mcuh whatever you want (at first, as you said). Therefore if you like Oriental food you should have no problem eating out but over time you will want to make adjustments and eat more of your own cooking. My wife usually takes her own food in a tupperware or stainless steel food bin (with compartments) and she brings a thermos of tea. I work closer to home and just eat something simple or whatever leftovers.

Some macrobiotic people spend hours and hours cooking the life out of the food they eat and hardly ever go out. Please don't let this happen to you and become a kitchen slave. If you are healthy you can eat ANYTHING in moderation so doo not every worry about this. If you are very ill you of course need to restrict your diet until you are well.

For myself I have always loved food cooked the macrobiotic style. Even from the first day when a lovely lady took me to eat in a macrobiotic restaurant in NYC. It was only brown rice with a little vegetable sauce on it with a side of hiziki seaweed and pressed salad. Afterwards we had a cup of hot bancha tea and walked arm in arm up 1st avenue. It was like being in a dream.
That dream has now lasted 34 years!

The macro desserts are quite good too. Just make sure you do the adjustment thing and don't try to freak out your body cells and taste buds with too much new stuff all at once. Go slow, you will be alright. I hope this helps.

In peace, Roy

[Merideth]

Roy,

Thank you for your thoughtful response! Are there any particular books that explain in detail how to start out?
Thanks!

[Roy Collins]

Your welcome Merideth. Sure, there are three books that I recomend that are helpful for the beginner. In terms of preference:

1. Practically Macrobiotic by Keith Mitchell, Healing Arts Press, 1987.
2. The Macrobiotic Way by Michio Kushi, Avery Publishing, 1985/93
3. Macrobiotic Cooking for Everyone by Edward and Wendy Esko, Japan Publications, 1980.

I'm not too sure on the newer cookbooks, and whether they have any better information on the transition period. Maybe someone else would know this. I kind of like the like idea of following the school of hard knocks and not being too rigid. Learn to listen to your body and feel how each new food reacts with you and the mood you get from it.

In the old post section I have a long piece on making a transition into macrobiotics for families with children. However, we are having some problems getting that section to work. I'm told it will be a few days. I'll let you know when it becomes accessible.

Time to meet my family at the restaurant (seafood) for New Year's dinner. Gotta run. Sorry to cut you short....

In peace, Roy

[Roy Collins]

Hi Merideth. Just to let you know the old post section is back up now. You can click on this link http://www.cybermacro.com/forums/forum1/index.cgi

or click on the old forum section on the home page. There
are a million posts there so have fun looking for what you need.

Good Luck.

In peace, Roy