Going Macro

Before I return to washing floors and dusting, I have to offer an update from yesterday: Ctlocalpolitics is up and running, and the Courant finally posted a story about Shelly Sindland’s complaint, which the paper says is against the TV station, when in fact it’s against the parent company of Fox and the Courant, Tribune Company doing business as Fox 61.

Today’s topic comes from an email that I sent a friend who was interested in macrobiotics. I follow this regime whenever I feel that my body has had enough of the “good” major food groups – fat, salt, sugar, and caffeine. It seems to help rid the body of lots of toxins, but I wouldn’t recommend it as a permanent life style change.

Day 1: Eliminate meat, poultry, fish, dairy, coffee and black tea, soda, sugar. Add in brown rice.

Day 2: Eliminate fruits. Eat veggies, brown rice, drink herbal teas, mu tea, or bancha

Day 3, 4, 5: Eat brown rice with tamari, or with toasted sesame seeds ground with sea salt.

Day 6 and on until you decide to return to normal eating: Eat brown rice, other grains such as millet, oats, buckwheat noodles, etc. For the main meal of the day, add julienned onions and carrots sautéed for a minute in a bit of canola or other oil. Stir in tamari and a tablespoon of water and sauté for a minute more. Other good veggies are corn and various Japanese pickled veggies, which I find good only in very small quantities. Can have miso soup. (I buy the packaged kind at the local health food store). Can eat aduki beans, or soy beans in their various forms – tofu, tempeh, etc. Can have nuts such as cashews and peanuts. Seaweed is a good source of calcium and is found in prepared miso soup. Avoid veggies high in potassium such as eggplant, tomatoes, green peppers, potatoes. In theory, macro diets are supposed to include only foods grown within 50 miles of where we live. We’d suffer major nutritional deficiencies during the winter in New England.

Return to normal eating by reversing the above. Add fruit and then other stuff gradually, ending with animal protein, caffeine, etc. Health food stores have prepared macrobiotic platters in the refrigerator section and sell all the teas, beans, etc. Many of the staff are pretty knowledgeable.

Information and recipes: George Ohsawa, who started the movement and has a web site, but Macrobiotics has a better explanation of the history and philosophy.  The articles in Macroamerica are excellent.

Recommended reading: Zen Macrobiotic Cooking: A Book of Oriental and Traditional Recipes by Michel Abehsera who studied with Ohsawa and adds a Middle Eastern twist to some of the recipes.


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