Macrobiotics

The History of Macrobiotics

Macrobiotics is a philosophy, eat correctly, address lifestyle habits and the body should return to its harmonious state of health. For 5000 years, philosophers have believed in the life giving properties of more favorable plants in spite of the changes in our modern western diet of today. For instance, eating fresh vegetables, beans and whole grains on a daily basis may lower your risk of heart disease, diabetes and cancer. All of which are diseases that plague the modern western society of today.

Most recently Michio Kushi, who was inspired by the writer-philosopher George Ohsawa who published works in English, Japanese and French, combining over 5000 years of oriental medicine with the traditions of macro-biotics, has developed principles where one can adjust their lifestyle to coincide with any cultural or religious background and live life to it’s most optimum effect. Kushi described his use of the word macrobiotics by writing, “I realized that it was essential to recover genuine food, largely of natural, organic quality, and make it available to every family at reasonable cost.”

The concept of Macrobiotics

These principles are simple really, eat well and your general health will improve causing a shift in your mental outlook on life. No one plan is available as this wouldn’t work for everybody; instead Kushi designed ‘The Great Life Pyramid’ which focuses on lifestyle and macrobiotic suggestions.

For example people living in a temperate climate should eat daily 40% – 60% whole grain cereals such as oats, millet, brown rice, buckwheat, rye, barley and wheat. No more than 5% to 10% should be consumed in pasta or noodles.

20% to 30% of vegetables should be eaten, and include cabbage, kale, cauliflower, pumpkin, watercress, bok choy, mustard greens, dandelion, daikon greens, onions, diakon radish. Whereas some vegetables such as cucumber, lettuce and herbs such as dill and chives should only be eaten two to three times a week.

5 to 10% of legumes, chickpeas, lentils and tofu, tempeh and natto should be consumed daily.

Sea vegetables are highly recommended, such as sea weed, nori and agar agar and engage a macrobiotic diet as they are high in B12 vitamins, a difficult almost impossible vitamin to digest from land vegetables. Consequently if you are looking for B12-like substances which are found in certain organisms, including  Spirulina, you can click on this link to our website and it will take you directly to our product.

Seasonings such as miso, tamari soy sauce and sea salt are widely advised by researchers of macrobiotic researchers.

Living the Lifestyle

Not simply a diet, the lifestyle  suggests you should chew your food at least 50 times before swallowing it to allow for good digestion although just sitting up straight and making sure your relaxed would suffice.

Go for walks, spend time outdoors and use cleaning products made from natural resources. Of course this list is by no way exhausted and can be found by researching lifestyle advisories of macrobiotics such as http://www.kushiinstitute.org/html/what_is_macro.html

Karen’s Miso Soup Recipe for 4 persons

A bunch of Spring Onions

1 Block of Tofu, cut into small 1 inch cubes

Miso, depending on strength and quality, 2 to 4 tablespoons

Carrots, daikon radish and mushrooms can be added depending on your choice and taste.

When I make miso soup I tend to add the miso (fresh if available) to a stainless steel pan of hot water, adding very small chopped up carrots, sliced mushrooms, spring onions and finally the tofu. It is important not to let the water boil as this will destroy the active ingredients in the miso.

 

 

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