Macrobiotic diet

Macrobiotics (from the Greek "macro" (large, long) + "bio" (life)) is a lifestyle that incorporates a dietary regime. 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 One's Life"), in 1796.

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, use more traditional methods of cooking and cook for oneself, and families and friends of oneself.

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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, 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 (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.

Related Topics:
Whole grain - Cereals - Pulses - Vegetable - Fruit - Seaweed - Fermented soy products - Yin and yang - Dietary guidelines - Rice

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Some followers try and extend the diet into a macrobiotic lifestyle. People who practice a Macrobiotic lifestyle believe they try to observe yin and 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.

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