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Hello Massimo...please understand that the center of everything is you...macrobiotics, through one way of using food, allows you to make adjustments based on what you call your sensitivities. Some of these sensitivities, especially in the beginning of macrobiotics, have come from long time out of balance practices and are a result of organ stagnations. Emotions also play a large part in this and are connected as well to organ condition. One reason why people have difficulty with macrobiotics is that they know subconsciously that they are going to have to deal with emotions and fear, so they make all kinds of excuses protecting them from facing this. You need to go forward on faith at the start for at least 6 months. You're right when you say the body knows what it needs and knows what to do. It is telling you all the time. Disease and sensitivities are just two of the ways. Eat the rice, vegetables, etc. in the proportions suited for your condition and forget what it tastes like in the beginning. Your tastes will change as your condition improves. Cooking and chewing have a lot to do with this, also. It takes practice to get it to a likeable place. Everything, when cooked, chewed, processed properly and in balance should taste sweet and heavenly. The sensitivities you are experiencing can also be positive discharges if you are practicing macrobiotics, and more so at first. Discharges are a large part of the picture and you need to be grateful for them and allow them to run their course. Ginger compresses on the abdomen (see previous posts) are also necessary to restore functionality to the intestines. Do these in concert with the food percentages. There will always be signs that need to be paid attention to, no matter how long you've been doing macrobiotics. In fact, your whole lifetime. Developing the knowledge and understanding to make and deal with these signs in a positive way is what macrobiotics is all about. You never stop healing or the need to learn. It's a wonderful trip. Bill
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