Macrobiotic diet

Macrobiotics (from the Greek "macro" (large, long) + "bio" (life)) is a lifetyle that incorporates a dietary regime.

Macrobiotics was brought to Europe from Japan by the philosopher Georges Ohsawa (who taught extensively in Paris) and subsequently to North America in the late 1960s by his pupil Michio Kushi.

Behind macrobiotic thinking stands the idea that food, and food quality affects our lives more greatly than is commonly thought. It affects our health, well being and happiness. Therefore it is better for us to choose food that is less processed, more natural, use more traditional methods of cooking and cook for ourselves and families and friends.

Macrobiotics emphasize locally grown, whole-grain cereals, pulses, vegetables, fruit, seaweed and fermented soy products , combined into meals according to the principle of balance between Yin and Yang properties. Cereals (and in particular, rice), which are seen as being naturally balanced in terms of Yin and Yang make up the main part of the diet. Foods which are either extremely Yin in nature (such as very sweet foods, or dairy products) or extremely Yang in nature (such as very salty foods or red meat) are eaten very rarely if at all.

For people who want to adopt the diet, it is recommended to read more about it and even consult a macrobiotic counselor (especially in case of illness). It is generally recommended that the diet be adopted gradually, reducing animal products, refined flour, sugar, dairy products and adding more whole grain and vegetable quality foods.

Some people try and extend the diet into a macrobiotic lifestyle. People who practice a Macrobiotic lifestyle belive they try to observe Yin & Yang in everything they do. They strive for balance and happiness in their daily lives and living in harmony with nature and their physical surrounding.

External links

The Kushi Institute Worldwide organisation promoting a macrobiotic diet.
Skeptics Dictionary on Macrobiotics A critical view of macrobiotics.