Transitional Phase?

[leodenn]

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.