Zen Macrobiotics for Americans: A Practical and Delicious Approach to Eating Right for Better Health, Natural Balance & Less Stress

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9781884820700: Zen Macrobiotics for Americans: A Practical and Delicious Approach to Eating Right for Better Health, Natural Balance & Less Stress

Zen Macrobiotics for Americans makes healthy eating fun and delicious. Expanding upon the Japanese macrobiotic tradition, this book offers a diet that is not only fun, creative, and less restrictive but also very tasty and effective. Learn about the healthiest foods to eat, foods to avoid, and the right supplements for you. A balanced diet can be the most powerful healer. 

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About the Author:

Roger Mason is an internationally known research chemist who studies natural health and life extension. He develops unique natural supplements and products. Mr. Mason has written several bestselling titles including Lower Cholesterol Without Drugs and The Natural Diabetes Cure. A frequent guest speaker on radio stations across the country, he advocates natural alternatives to drug therapies. Mr. Mason lives with his wife and dog in Wilmington, North Carolina, where they produce Young Again Products, Inc. You can find out more about Mr. Mason and his books by visiting his website at www.youngagain.org.

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About This Book

Back in the late sixties most of the middle class youth of America seem to have joined the psychedelic generation and looked for new horizons to expand their lives. Most all of these young people had grown up on meat, potatoes, white bread and sugar as this is all they knew.

Along came very conservative George Ohsawa and talked about a way of health and longevity that expanded your mind naturally by being in tune with the universal order. This was ap-pealing to many people and became rather popular along with the general interest in natural food and herbal healing. Now over three decades macrobiotics is still popular and well known.

As I got older and had practiced this way of eating for over thirty years I noticed that all the books were, in fact, on JAPANESE macrobiotics written by Japanese people (or with their outlook) with Japanese cooking. Someone needed to write a book making macrobiotics more PRACTICAL, more down to earth, more fun, tastier, more creative, less restrictive, and just plain more American without watering it down or weakening it at all. There were just too many unneeded limitations and too much cul-tural influence that simply did not translate here. Foods included expensive, hard to find Japanese vegetables, only allowed 5% of the time, tea with caffeine, buckwheat noodles with white flour, refined couscous, very limited seasonings and condiments, few fresh green and yellow vegetables, with all that salt., There were no supplements or natural hormones, almost no raw foods, sprouts or fresh salads, and did not include fasting.

All the books on macrobiotics followed this same Japanese path without deviating. Someone needed to write a book that would keep the integrity and effectiveness of macrobiotics while expanding the scope of it. This will not be a long book, nor filled with recipes and personal stories. At first this may seem like too austere a way to eat everyday, but more and more it becomes your natural way of life and you enjoy it. You no longer want to eat meat, dairy, desserts or tropical foods except very occasionally if at all. After more than 30 years of personally doing this you can believe that this is a wonderful, fulfilling and rewarding way to live as well as the best way to cure ?incurable? illnesses.

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