Macrobiotics (from the Greek "macro" (large, long) + "bios" (life)) is a lifestyle that incorporates a dietary regimen. The word was first coined by Christoph Wilhelm Hufeland of Germany with his book, "Makrobiotik, oder die Kunst das menschliche Leben zu verlängern" ("Macrobiotics, or the Art of Extending Human Life"), in 1796.
Macrobiotic methodology was brought to Europe from Japan by George Ohsawa (1893–1966). Ohsawa was a Japanese philosopher, who was encouraged to formalize macrobiotics by Kaibara Ekiken, Andou Shōeki, Mizuno Nanbaku, and Sagen Ishizuka and his disciples Nishibata Manabu and Shojiro Goto.
Ohsawa was influential on Nishibata Manabu (who taught extensively in Paris), who subsequently brought macrobiotic theory to North America in the late 1960s, together with his pupils Herman Aihara, Michio Kushi and Aveline Kushi, among many others.
Before the word "macrobiotics" came into global usage, it was known as the Unique Principle (a direct translation of its name in the Japanese language).
Philosophy
Followers of macrobiotics believe that food, and food quality, affects our lives more than is commonly thought. It is thought to affect our health, well being and happiness. They claim it is better to choose food that is less processed, more natural, and use more traditional methods of cooking for family, friends, and oneself.
Macrobiotics emphasize locally-grown, organically-grown whole grain cereals, pulses (legumes), vegetables, fruit, seaweed and fermented soy products, combined into meals according to the principle of balance between yin and yang properties, rather than scientific dietary guidelines. 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 (e.g. very sweet foods, dairy products) or extremely Yang in nature (e.g. very salty foods, red meat) are eaten very rarely if at all. The yin/yang properties of food are determined by a number of properties: the acidity of the food, where the food grows (root vegetables versus fruit from tree tops), and the colour, shape, flavour and moisture content of the food.
Ohsawa described ten diets in total, with varying proportions of the following food groups: cereals, vegetables, soups, animal foods, salad and fruits, desserts, and beverages. The ideal diet of the ten, according to Ohsawa, was named "Number 7" and consists almost entirely of cereals with a minimal amount of beverages.
Macrobiotic Diet composition
Consists of
Whole cereals: 50-60%
Vegetables: 25-30%
Beans: 10%
Soup: 5-10%
Seaweed: 5%
The remainder is composed of whitefish, seeds and nuts, oil and spices, sea salt, desserts.
More information
I am living macrobiotic in combination with doing Pilates after I had to stop my former sport, mountainbiking, because of knee problems. I had a perfect training weight of 47 kg, then it dropped down to scary 43 kg due to muscle loss and then I gained some horrible kilos because I did actually no sport anymore except walking to work and back home.
I searched for a new way to get me back in shape and found Pilates. But together with my high protein diet (I was used to it from biking) it was simply disastrous. I almost collapsed after some minutes of training, although half a year ago I sat in the saddle for 200km a week. So I talked with my "personal trainer" and a nutritionist and both recommended the Macrobiotic diet. It was modified a bit to my needs (more water, more fish, some more milk), and it made me feel great, somehow clear and light. And probably healthier as I ever was before.
Reply With Quote
Originally Posted by Rúna
Bookmarks