Margaret F. McCoy 
Macrobiotics 
Introduction to the Amazing Macrobiotic Diet & The Pioneers Who Brought It to U.S

I had been interested in natural methods of eating and staying healthy prior to my coming to Macrobiotics. However, years later, I can say to the audience, here is a Diet Method like no other. I’m happy to add to the legacy of both Michio and Aveline Kushi’s contribution to the United States and to the World’s Natural Food Industry. Besides wanting to re-introduce readers to their work, I want to add that the expansion of their work did take them to other countries to teach this method of eating and healing. Europe especially has been able to adapt to the Macrobiotic Way quite seriously; they do have macrobiotic restaurants, something I hoped would have happened in the States. After about two months on the Macrobiotic diet, I lost twenty pounds per month. Then, the weight loss stopped. I had arrived at my normal weight that I had when I was eighteen. My interests were and still are mostly to maintain health and respond in natural ways to my body’s needs and changes. I have included in this book a section on Mind-Sets to adapt. They go along with the Macrobiotic lifestyle of rejecting pollutants of any type. It’s like being good to oneself and harmonious with others. One is always encouraged to try and try again until desired results are visible. The efforts will pay off in a radiant new body, clarity of mind and peace within.