I never did find myself in the macrobiotic world. But neither did “fit for life” (natural hygiene) or raw foods work for me either. But now I just read a book that mentions glycation that is caused by foods cooked over 250 degrees. I started cooking under 250 degrees (like sauteing I now do by putting oil in a pan, adding what needs to be sauteed and putting the pan in the oven at 245 degrees). (disclaimer: all temps are Fahrenheit)

I must be doing something right, KI”H, because today, to my cousin’s Bar Mitzva, I wore my “skinny skirt”. I was so excited.

Debbie

Ilana-Davita, don’t worry, it’s a life long process, you go at the pace you’re ready for. Alot depends if you find yourself an inspiring teacher, that always helps boost the inspiration to go further. I also felt I wasn’t ready to give up certain foods – now after 13 years I’m alot more flexible – not the end of the world to eat anything every once in a while – it’s what you eat on a daily basis that makes a big difference. And again, there are no set rules, it’s a process of discovery, of what is good for you – just it’s nice to get out of the box and do food differently.

thanks for this experience, Leora. I really appreciated it