Date:   4/24/2005 12:09:40 AM ( 19 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=233087

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Thanks for the kind words. Like I stated before in another post that my hanging here is my own reminder that helps keep me focused and not straying too far from healthy life style. Just about anything I have written here has been just plain ole common sense tempered by my personal experience and that of the many hundreds of folks that have passed through these forums in the last 3 years.

I was into Macrobiotics for around 7-8 years but that was at least 10 to 12 years ago. I was in a situation where I had macro restaurants near by and I would also attend these macro dinner/lectures twice a week. At the end of the night they always had leftovers and between that and the restaurants and a little cooking I would do at home I was able to maintain a pretty durn tight Macro diet. It also helped that my social circle and the women I dated were mostly folks that were also macro. I was years younger but it certainly agreed with me and it was one of the healthiest times in my life. I then moved to another state and just didn't have the convenience and availability so I fell of the Macro bus. In the winter I still favor the macro diet since the raw foods don't seem to satisfy me as well as the temps drop.

Macro agrees with me since I do love brown rice, miso and all the sea veggies. Macro is not a easy diet for anyone leading a busy lifestyle since there's a lot of food prep involved. Being single at the moment and just cooking for myself kinda makes it even harder so what I do is cook up enough grains for 3 or 4 days at a time I'll also cook up a batch of legumes. When I make miso soup I'll make enought for 2 meals. I always keep some kind of pickled or fermemted foods like saurkraut, pickled daikon or cultured vegies since fermented foods play an important part in the macro diet. For vegies I'll do stir fries or steamed . Another macro staple is Gomasio. I tell ya I could just about live on pressure cooked brown rice with a little Gomasio sprinkled on it. I love that stuff! 

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