The experience of losing weight is truly individualistic, what works for one person may not work for another. Each of us must choose the food plan and exercise routine that will fit the way we currently live. For example, Jared Fogle lost weight eating at Subway. He has maintained that weight loss for several years. It worked for him and those he inspired, but not everyone can adhere to his way of eating. There are so many choices available for those looking for meal options. To name a few, there is Weight Watchers, Nutrisystem, and Jenny Craig. The choice is personal and what really matters is whether or not it works for you.
I’ve always been curious about macrobiotics. It’s widely known that Madonna has incorporated macrobiotics into her lifestyle. Like her or not, her body is definitely fit and she appears very healthy. In her book, The Hip Chick’s Guide to Macrobiotics, Jessica Porter refers to Macrobiotics as “…the art of creating a big life-a rich, full, exciting life.” My understanding of the author’s explanation is that you benefit from macrobiotics because you’re achieving a natural balance within and gaining physical well-being. It is part philosophy, part food selection, and food preparation.
So, what can you eat on a macrobiotic diet? Consuming whole grains and natural foods are a good place to start. Also, sea vegetables, like kelp, are included. Kelp comes in various varieties and has many beneficial qualities, such as regulating human body weight. Tofu, pickles, cabbage, carrots (and certain other veggies), all have a place in macrobiotic cooking. You can even have dessert, but you won’t find white flour or refined sugar here. The author, a macrobiotic chef, cooking instructor, and hypnotherapist, suggests using grain based sweeteners and whole grain flour products. Porter mentions having fish, fruit, nightshade vegetables (potatoes, eggplant, peppers, etc.), and alcoholic beverages on occasion. According to Macrobiotic Dietary Recommendations, dairy products, certain types of nuts, and processed foods should be avoided, too. Caffeine is on the don’t list, but non-aromatic teas are okay.
Porter mentions that switching to macrobiotic cooking can be done gradually, without guilt. My attempts to cook new recipes are sometimes disastrous, but if it can be prepared in thirty minutes or less I’ll try anyway. I’ve cooked with tofu and found it tolerable; and, one day, (when I’m channeling Betty Crocker) I will make a grain based dessert. In this case, it’s not the meal prep that concerns me; it’s the cost of organic cooking.