Beginning Macrobiotics

[Dawn]

I am just starting macrobiotics, and I wonder does macrobiotics use rooibos tea and stevia? Also, are the powdered dulse and kelp in the little shakers acceptable to use in cooking beans, and if so how much should one use?

Thanks,
Dawn

[Roy Collins]

Welcome aboard Dawn.

Generally speaking macrobiotic means making balance by eating whole foods from ones native environment. As stevia is a plant from South America and Rooibos a plant from South Africa both should be used very sparingly. In addition, USUALLY these two plants are highly refined.

If you are new to macrobiotics, however, you should consider yourself TRANSITIONAL to macrobiotics, meaning that you do not get too rigid too fast and stop eating everything you (and your body) has been used to for so long. It is a good idea to take about 1 year and GRADUALLY phase into macrobiotics.

During this transitional phase it is ok to be very flexible with different and new foods, but later all foods must be taken in moderation and selected by season and yin/yang judging, as well as seasonal preparation methods.

The older Ohsawan model of macrobiotics did not uphold the law of GRADUAL CHANGE when it was introduced to Americans during the drug culture in the 60's and as a result everyone became too YANG and later went on binge crazes. After Ohsawa's death macrobiotics started to get more flexible and many of ideas about macrobiotic practice were modified. So go slow, have fun and experiment a little with these other foods during your transitional phase.

Most important during the transition to macrobiotics is too eventually stop eating those foods on the EXTREME end of the yin/yang spectrum, such as drugs, chemicals, refined sugars
(yin side) and red meat and excess salt on the yang side side. Try to always eat at least 1 cup of whole brown rice (cooked) every day. You will notice a big difference in you life after 1 month just by following these small changes.

I hope this helps.

In peace, Roy

[leodenn]

Hi Roy,

I myself am new to Macrobiotics and was wondering what your thought are in reference to making a quick transition when one has such an illness as myself. I have been diagnosed with Cirrhosis of the Liver with 3rd Grade Inflammation and 4th Stage Fibrosis. I have been eating a Macrobiotic Diet now for one week. It has been Brown rice everyday with a different grain millet, barley, lentil, adzuki, and plain. For breakfast I will make a porridge with one of the above and have some various leafy greens, sourdough bread or flourless sprouted bread 3 day out of 7 and kukicha tea. Dinner will be Butternut Squash, Nishime Style Vegs, Kinpira Water Method, Pressed Salad, Sauerkraut, Sea Veg, Miso Soup 2x a day and 1 1/2-1 whole Umeboshi Plum a day, minumal oil, and some Sesame Seeds sprinkled on Vegs. I haven't been using any Shoyu sauce only because it's been so hard finding one without Alcohol content as a perservative and I don't use any aromatic spices. I have been trying to follow the diet #1 for Hepatitis and Cirrhosis from the book (The Macrobiotic Path to Total Health) which address 200 Chronic Disordby Michio Kushi and Alex Jack.

I have been taking Cooking Classes so usually what we cook in class I come home and immediately incorporate into my diet. Prior to starting this diet I had stopped dairy except for free range eggs, was using Sucanat as a sweetner, Soy Spread no trans fatty acids Olive, Canola, Safflower, and Sunflower oils,and lots of vegs and Poultry and Seafood. Also I was wondering does everyone always get some type of transitional discharge from the cleansing of the diet and how long before this starts? Your response to this matter would be greatly appreciated.[/b]
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