Developing my post MC food & exercis... 
thehaha
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One of the best things about the Master-Cleanse is the free time you have because you are not eating. I like to use this time to research various dietary plans and how I realistic they are for me. I have found that since my first Master-Cleanse eating a well rounded diet of whole grains, vegies & fruits, nuts,fish, minimal meat and close to no dairy is very doable for me. All organic OF COURSE! A large majority of what I eat is raw, but I do cook my whole grains, meat, fish and some of the vegies. When I eat this way, and I eat a lot, my body stays the same size. I do exercise (crossfit.com, a free website btw) and even though I have to modify that exercise program due to my lack of strength and endurance right now, I'm actually changing my body. My focus has become on eating, and looking forward to eating, all the good things I can. I find joy in eating healthy because I am doing something good for my body. The Master-Cleanse for me is a tool to connect with my body and examine the role food has in my life. It shows me the value in a little planning for my menu so I can fix or have foods on hand that fuel my body, not clog it up. To focus on life, not on beating myself up for what I put in my mouth. I will continue to use the MC once or twice a year to help me focus and cleanse for the rest of my life. Happy Day to All!
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- Re: Developing my post MC food & exe... #1277
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This is a reply to # 240,373Hey HH didn't you look into Macrobiotics a while back? How'd that work for you?- My foray into macro thehaha
19 y
2,092
This is a reply to # 240,384I have incorporated whole grains into my diet, which I didn't do before. Usually I cook whole grain, as in the WHOLE grain not smashed, rolled or chopped, for breakfast and chew, chew, chew. I understand the importance of chewing my vegies now so I'm getting the most out of them. Something else I took from the Hip Chicks book was not to get into that cycle of self loathing when I do eat unhealthy food. That life and food are meant to be enjoyed, so if you are going to eat it, savor it. This has resulted in me eating way healthier. Virtually no processed foods at all. Almost all whole foods that are organic. We are a family of 5 so the local food co-op was happy to see me join:-)Macro tends to use Japanese style food which fits in great w/ our lifestyle as my hubby is 1/2 Japanese. I make miso several times a week, but am trying to wean the kiddies off white rice to brown. At 13,16,& 18 thats a little difficult, but we are getting there.
Thanks for asking!
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- Re: My foray into macro #1277
19 y
2,120
MoreThis is a reply to # 240,389
Do you actually make your own miso?? or when you say make miso do you mean you use miso to make miso soup?? I know making your own is pretty invloved with aging and other stuff. Even after at one point in my life having been macro for around 8 years I never met anyone that made their own.
Are you pressure cooking your rice? do you wash your brown rice till the water is clear? These two things will make the rice texture much less sticky and flavorful and also more make the rice more "yang" which helps a lot to counter balance and the yin foods that prevail in most modern diets.
I have been using Basmati brown rice lately and it has a realy nice and light flavor so you might wanna try that on your kids. You might try mixing it into their white rice and gradually increasing the proportion to wean them into eating brown rice
- Re: My foray into macro thehaha
19 y
2,058
This is a reply to # 240,394
I just mean make miso soup w/ the store bought miso. I actually went to a miso factory when I was in Japan and just from that tour am pretty sure I'll never try:-0
I'm just using a regular electric rice cooker. I do have a pressure cooker (canning one so it's huge), but haven't dragged it out yet. I did order 2 more cast iron pans though, so I'm excited for them to arrive.
I've always washed the white rice so I don't know why I haven't been w/ the brown, but I will start. I have some of the brown basmati and I like it too. There is a killer brown rice avocado & corn salad that I really like, but I bet it would be even better if I used the basmati.
How much of the macro cooking/eating do you still incorporate into your diet? Honestly, I don't know if I could go all the way, but would like to think that doing as much as I can will have benefit.
- Please be careful with pressure cook... LNdolls
19 y
1,928
This is a reply to # 240,405The macro community is not encouraging pressure cooking your food as much as it used to. It is suspected to contribute to excess yang and ill health. Several of the most expert macro teachers have died, you know - some who practiced macro 30 years or more. There has been a lot of rethinking.
Pot boiling is the prep method of choice, now.
Best,
LN- Thanks LN... thehaha
19 y
1,987
This is a reply to # 240,414...do you know what the dangers of pressure cooking could be? Is it the pot material? HMmmm, now I'm curious. Off to do some research! Thanks again
- Re: Thanks LN... Savagegrace
19 y
2,057
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This is a reply to # 240,420The newer pressure cookers are made of Aluminum. NOT a cooking metal one should use as it's attacked by acidic foods allowing you you to ingest extra metal that is poisonous to you. Also, the increase in pressure allows the water to become hotter. This allows for quicker cooking times but distroys more healthy componets of the food.
A crock pot with a lower temp is best.
Savagegrace- True - make sure if you do use a PC ... LNdolls
19 y
1,937
This is a reply to # 240,426Aluminum leaches into your food.. also tru for other pots, as well.
The problem with cooking in a pressure cooker is what it does to the food - contracts it strongly. For some illnesses that is valuable, however for a generally healthy person it is too much yang of a nature that will drive you to binge on yin or drive you out of macro - or drive severe contraction into the cells - in the form of energy that can develop cancer. At least that is the theory.
Read, and read and read some more.. then think for yourself. Ask if what they have is what you want. That always takes me closer to where I want to go.
Best Always,
LN - Re: Thanks LN... #1277
19 y
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This is a reply to # 240,426Anybody that is serious enough to go into Macrobiotic cooking will know about the aluminium issue. Macro cooking is very specific and detailed and getting the right cooking implements is a prime factor so the alumium thing is pretty much a non issue in regards to Macro.
In Macro the pressure cooking is for grains and since we are talking about a very specific dietary regimen with its own "very specifc" reasons and since the subject at hand here is "Macrobiotics" I would encourage that you should do a little research specifically on Macrobiotics before making any declarations of what "is best".
- Re: Thanks LN... Savagegrace
19 y
2,165
This is a reply to # 240,456Wouldn't waste my time with Macrobiotic cooking. Grains indeed, I'm not a cow. A low fat high fiber diet sounds good. But the fact is, it's very doubtful you'll get enough protein or fats your body needs from this diet.
As for your pressure cooking (which oddly enough, you don't question) I suggest you read this:
http://www.macrodiet.com/Contributors/Kulungian-PressCook.shtml
....."At the same time, these ten last years have been marked by the unexplained deaths of Macrobiotic teachers or of persons practicing Macrobiotics for numerous years"......
...."The symptoms due to pressure-cooking would be the following:
pale complexion or dull
dark circles under the eyes
extreme thinness
excessive contraction of the whole body
heart problems
constipation
persistent and unexplainable fatigue
psychological problems: rigidity in thinking, problems in relationships
compulsive behaviour towards nourishment (alcoholism, bulimia) ".....
(Perhaps a Thermal Dynamics course might help you to understand? I suggest you don't use the pressure cooker for a few months, you might find your "rigidity in thinking" disappears)
Savagegrace- Re: Thanks LN... #1277
19 y
2,095
This is a reply to # 240,480
Good cut and paste there SG. I can assure you that I can find equally contradictory stuff to counter your cut and paste with which you have no personal experience whatsoever to back any of it.
The fact is I personally know at least 3 people that cured themselves of terminal cancer and I did macro for at least 8 years and it was the healthiest period in my life where as all you got is no experience whatsover and from all you jumping all around into all kindsa things you pretty much have very little personal experience in just about all the stuff you post about. I will give you credit for reading a lot of stuff in the very short period that you have been dwelving into healthy lifestyle and perhaps in time a little further down the line you will accumulated some *actual* real world experience for a period long enough to be able to give advice coming from some real life experience seasoned by sticking to one thing long enough.
Good try there SG with the not use the Pcooker rigidity bull hockey for several months but the fact is that I rarely use it in the summer and up untill last fall for a period probably close to 2 years straight I was eating a *pristine* stricktly raw organic diet and juicing daily............................
Keep reading cause thats a very good start. Perhaps you will find what works for you.
Good luck
FYI Macro is not abut grains and pressure cooking. The whole focus of the diet is to find balance, what ever that may be for each individual. So in essence it is just as much an inner spiritual journey as it is about health.
- Re: Thanks LN... Savagegrace
19 y
2,164
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This is a reply to # 240,488I have no doubt that more than a few people here would say your inner spiritual journey is sadly lacking. Your style of posting says it all.
On another note, why don't you clear up the problems with MB's PR? You say you know 3 people who cured themselves of cancer. You didn't say they used MB's. If they did, did they use pressure cookers? If they all did or didn't this would be very telling would it not? Do you not think this is important?
For me 1227 it's about finding out what works and why it doesn't for some people and what can be done to make it work for everyone, if that's possible. It's about preventive care and understanding what thet entails.
I have a bone on bone right hip, I've had it for 3 years, I have a "get hip replaced card" to use anytime I want. Rather than pay $500 for it I paid $850 for a years worth of Yoga. Doing real good. My Doctor looked at my xray 6 years ago when I still had some cartalidge and said he had patients with the same xray that were bed ridden they were in so much pain. Why? Muscle mass? Low body weight? Or perhaps I have an understanding of the difference in pain between inflamation and pain caused by spasming? I mowed my two lawns today and edged. Limping a little but that will clear with a nights rest. No, I don't use ANY drugs.
I keep myself and my wife's cholesterol total high, presently at about 300. Two different Doctors over this last year wanted to put her on cholesterol lowering drugs. She would then state " My husband says my HDL...." Where they would check her chart's cholesterol tests on HDL level and say "Oh, you won't have to worry about heart problems". HDL level? 117 and 118. I do this because we do not live in an area that we can't get quality organic food. We also go out and eat several times a week. The high HDL is protection.
I have Lipoprotein(a) that I'm working on. I've gotten it down to 40 from 111 a few years ago, but it still needs work to get below 10. I'm hoping to see a difference with liver flushing, doubtful I think, but we'll see.
I plan on going into organic gardening in a few years when I retire as it is the only way of insuring high quality food....without the added poisons.
We all have our paths 1227, some are forced into it due to health problems. For myself, I do it because health should be a person's number one priority.
Savagegrace
- Re: Thanks LN... #1277
19 y
1,936
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This is a reply to # 240,491You know what SG I for some reason in my fly by posting I had you mixed up with somebody else so some of the stuff might be a little off but not too far off.......;+D
That still doesn't change the fact that you jumped into a subject that you have no absolutely no experience with and made some specific *declaration* from outside the protocol being discussed. I just suggested that you check it out before making any pronouncements on it. A simple and *polite* suggestion. No personal attack or nothing. Yet you responded with personal attacks and frantic cut and paste and now you are telling me about my posting style and spiritual journey is lacking.................. Tsk tsk.................mirror mirror on the wall.....................You projection of you own personal demons just don't wash with me. Shoot even on this post you are still slinging personal insults................oi oi oiiiiiii..........................
Yes the people that I said I knew personally that cured themselves of terminal cancer were part of a group of Macro folks that attended Macro cooking classes every week. Back when I attended the classes some 15 years ago with these folks it was "by the book macro" very traditional Japanese cooking with no ifs and or buts pressure cooked rice and grains.
One particular gentleman that if I remember correctly was in either late 60s or early 70s even brought in his before and after xrays. The before showed all these bright spots representing where the cancer had masticised all over his body and it looked like the damn milky way I tell ya! In the after macro xrays all the spots were gone and that was after going strict macro pressure cooked rice and all. The other 2 were 2 ladies I would guess in their early to late 50s also in total remission and yep pressure cooked rice and all too. Sooooo...........................
As I'm sure you are well aware that all systems have stuff written about it like all the stuff that you posted on Macro. Hell look up the MC and you'll find lots of crap on it. Just try and find a regular allopathic Doctor that will tell you that you're not insane for doing the MC and liver flushes. Do a search on the Internet on Quackwatch and you'll find a shit load of stuff about every single protocol on this site. So to say the least all your cut and paste does not impress me one bit. I personally lived it and did it for 8 years and it was the healthiest time of my life and know first hand one with Xrays and all 3 people that cured themselves from terminal cancer and that is in your face I lived it sh*t and tain't hearsay or meaningless cut and paste.
Don't know how my curing myself of chronic shoulder and wrist pain after the MC will relate to your particular situation but here I am 3 years 20+ liver flushes, colon cleanses, parasite cleanses and pristine diet and gym regimen and have kept the 50 LBS that I lost off and no more joint pain. Again no cut and paste or hearsay but real live real world experience.
If you haven't looked into liver flushes I'd say look into it. From everything I've read it is the protocol for joint issues and cholesterol. Everybody will benefit from colon cleansing so look into that too. The other 2 biggies regarding joint issues and cholesterol is getting you Essential fatty acids and drinking half your bodyweight in oz of H2O daily. So there that should keep you busy for a while and then after you do all that you can work on the emotional personal insult thing and spiritual issues ;+D
- Re: Thanks LN... #1277
19 y
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- Re: Thanks LN... Savagegrace
19 y
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- Re: Thanks LN... #1277
19 y
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- Re: Thanks LN... Savagegrace
19 y
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- True - make sure if you do use a PC ... LNdolls
19 y
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- Re: Thanks LN... Savagegrace
19 y
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- Re: Please be careful with pressure ... #1277
19 y
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This is a reply to # 240,414
I'm "old school" macro as my Macro days were 15 or so years ago. I have glanced at newer macro books here and there fairly recent and have seen some changes etc. The biggest changes I have seen from the older more traditional macro its that back when the diet was very much traditional Japanese using many Japanese items that are not native to American cooking so many of the recipes are more geared to more native veggies in the American diet. These have been glances while at the bookstore so I really haven't gone into any depth and have missed any info regarding pressure cooking.
There also seems to be separate factions with some still going the more traditional route and other going more loosy goosey to accommodate the western palate. Do you have any book or net resources regarding the pressure cooking info?
The one thing I came upon recently that it's not necessarily Macro and that is the GABA method on cooking rice where you presoak the rice I think maybe over night ( I really don't remember for sure) Anyways this soaking does something or other that significantly increases or changes something which makes the rice into a complete protein. I'm just not real sure about the accuracy of what I'm saying here. I know I was really intrigued by what I read and I will research it again tonight to try it on my next batch of rice. Do a Goggle using GABA rice and you should get lots of info if'n you're interested.
- Thanks LN... thehaha
19 y
1,987
- Re: My foray into macro #1277
19 y
2,005
This is a reply to # 240,405
I do a mix of lots of raw salads and veg juicing and I'll make enough rice for 3 or 4 days. I'll also make some kinda legume like lentils or adukis. When I want a warm meal I'll have rice with Gomasio, some legumes and then steam some greens. 2 of my faves being Kale and brussel sprouts. I love the Kale with a little rice wine vinegar and the BSprouts with a little tamari. To this combo I always have a small amount of pickled side usually a little sourkraut or pickled Daikon which stimulates the proper gastric juices for the digestion of the grains.
Another grain that I like to make a big batch is Millet. I make this terrific Millet with colliflower and onions that is real filling and satisfying.
I make miso soup in 2 serving batches. I sautee onions in a little toasted sesame seed oil in a 2 quart pan then add water, rinsed and washed wakame and some carrots and whatever other vegies I might have at hand. I cook all that for a ittle bit the I take a cup full of the liquid out and add about half a teaspoon of Mugi Miso (Barley) per cup of water into the cup of hot liquid and mash the miso up with a spoon to break up the clumps into solution and add this back to the pot and let it sit for a minute or 2. Every now and then I'll do a very quick but very flavorful miso soup with just a bit of Kombu and dried bonito flakes.
A favotite treat every now and then is I pick up some Amazake. Sometimes when pressed for time I'll just drink a pint of Amazake for lunch. My other treat is baked squares of cinamon raisin Mochi
I go a little more cooked macro in the winter when I enjoy a nice hot meal more often.
- Re: My foray into macro thehaha
19 y
2,071
This is a reply to # 240,452I printed that one out! Good ideas and man do they sound tasty. Do you have a particular cookbook or website you go to to get recipes?
- Re: My foray into macro #1277
19 y
1,952
This is a reply to # 240,474I have 2 well worn and stained cookbooks I don't know if they're even in print anymore. One is "Macrobiotic Cooking for Everyone" by Edward and Wendy Esko and the other is the Complete Whole Grain Cookbook by Aveline Kushi and Wendy Esko
- Re: My foray into macro #1277
19 y
1,952
- Re: My foray into macro galnextdoor
19 y
2,058
This is a reply to # 240,452Yum, 1277! That post is making me really hungry... it all sounds so yummy AND healthy! (even though about one-third of the words I've never seen before!) :) Thanks for the info on the cookbooks!
~gnd- Re: My foray into macro #1277
19 y
1,926
This is a reply to # 240,486
Ya a lot of the ingredients is one of the things that made it difficult for westerners to adopt Macro. Since I'm old school macro from 15 years ago the terms I sue are from the more traditional Japanese vein. The newer cookbooks break it down into more western items but still use some of the stuff I mention. Basically Kombu and Wakame are Seaweeds or in the more westernized lingo "sea vegetables" Gomasio is a mix of lightly toasted sesame seed ground together with sea salt. It is a condiment thats generally sprinkled over rice. Daikon is a big ole white radish which I now actually see frequently in regular grocery stores. Mochi is something made from mashed up short grain sweet rice. Amazake is a type of rice milk but with a lot more solids than the stuff you find at the health food stores.
There are a lot more complex dishes in Macro cooking but there are also very easy to prepare simple and nutrition meals.
- Re: My foray into macro #1277
19 y
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- Re: My foray into macro thehaha
19 y
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- Please be careful with pressure cook... LNdolls
19 y
1,928
- Re: My foray into macro thehaha
19 y
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- Re: My foray into macro #1277
19 y
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- My foray into macro thehaha
19 y
2,092
- Re: Developing my post MC food & exe... deocder
19 y
2,111
This is a reply to # 240,373Thanks for this post!
I have started doing this research as well. There is a little fear in me about what will happen after the fast. My eating habits are great at times.....horrible at others. It always seems like a lack of dicipline...yet here I am on Day 7 with no complaints!
So I did some research over in the food forum and learned about going raw. Of course, that does not sound appealing at all. Yet I can't get over how much better the body assimilates energy from eating 100% raw...WOW! I do not feel mentally prepared to go that route. I'm leaning towards mainly vegetarian style. There was a link in the recipe forum to http://www.savingdinner.com that has meal plans set up. I think I can benefit from that.
The other thing I am concerned about is the fact that I am a taste junkie. It better make my mouth water! So I want to learn how to prepare healthy, great tasting foods. So the quest continues....
Ciao- Re: Developing my post MC food & exe... #1277
19 y
2,021
This is a reply to # 240,387
Check into Macrobiotics. It's a regimen that centers around grains being around 50% of your intake and pretty much everything is cooked.
Most healthy eating is based on fairly simple preparation and not overly spiced and certainly not with all the toxic chemical flavor enhancers in processed foods. Most healthy cooking will depend on the natural flavors so if you're coming from a processed food and heavily spiced background it might take a little time before you get to like the natural flavor of things. The good news is that once you have been eating healthy and cleansing for a while you'll wonder how in the hell you liked all the crap that you ate before.
After my first 40 day fast I could tell within the first bite if something was right for me. I naturally craved simple clean unprocessed foods.
- Re: Developing my post MC food & exe... #1277
19 y
2,021
- If you are using the MC to get in to... LNdolls
19 y
2,343
R
This is a reply to # 240,373then I would heartily encourage you to trust what your body tells you. Listen carefully and let it lead you.. how does the food taste? Feel inside as you eat and and an hour later, several hours later? Do you get cravings? Do you feel totally satisfied? Are you roaringly thirsty? Do you crave sweets? Do you crave meat? Listen to the signals and your body, after the Master-Cleanse will tell you exactly what to do.
The listening is the most complicated part for me. I found that raw was what my body wanted. I have been struggling with it since my first Master-Cleanse in November.. but I listened more and more closely and read and read (I did macro for many years) and raw is what it always wants and is always happy with.
So, now, after months of experimentation and attempts to cajole it back into a semblance of my old habits, I am surrendering and going raw after this cleanse. I am usign this cleanse as a bridge to my new way of eating.
I have a feeling that the messages will be even clearer then.
Best Always,
LN
- Re: Developing my post MC food & exe... #1277
19 y
1,957
