What is Macrobiotic and how it helps to improve your health ?


Macrobiotic approach is based on the view that we are the result of and are continually influenced by our total environment, which ranges from the foods we eat and our daily social interactions to the climate and geography in which we live.

The word macrobiotics is derived from the Greek words “macro” meaning “large” or “great” and “bio” meaning life. So “great life” (who wouldn’t want that?).  Macrobiotics has been around for thousands of years and was used by Hippocrates.

Macrobiotics teaches that the quality of our health is primarily determined by our daily food choices “we literally are what we eat” as well as our activities and lifestyle. Each day – through our choices – we can create or lose our health. 

Macrobiotics is a system that can be used to create extraordinary health, through using both traditional wisdom and modern knowledge to ascertain the underlying causes of an individual’s current health challenges and make adjustments to their food and lifestyle choices that support health improvement. Not simply a “diet”, macrobiotic recognizes the profound effects of food, environment, activities and attitude all have on our body-mind-emotions. 

By considering all factors that influence our lives, the macrobiotic approach to health and healing views sickness as the natural attempt of the body to return to a more harmonious and dynamic state with the natural environment. Since diet and lifestyle are primary environmental factors influencing our health, the macrobiotic approach emphasizes the importance of proper dietary and lifestyle habits.

By using macrobiotic principles to address and adjust environmental, dietary, and lifestyle influences, countless individuals have been able to prolong their lives by recovering from a wide range of illnesses including heart disease, cancer, diabetes and many others. Macrobiotic can be followed in conjunction with Western Medicine or hand-in-hand with “complementary” therapies such as acupuncture, chiropractic, massage, etc. 

Some traditional and basic macrobiotic practices include eating more whole grains, beans, and fresh vegetables, increasing variety in food selections and cooking methods, eating regularly and less in quantity, chewing more, maintaining an active and positive life and mental outlook. 

Food categories and general daily proportions for persons living in a temperate climate:

Whole Cereal Grains

·        Approximately 40-50% by weight

·        Organically grown, whole grain is recommended, which can be cooked in a variety of ways

·        Grains include: Brown rice, barley, corn, millet, oats, rye, wheat and buckwheat.  While whole are recommended, a small portion of the recommended percentage of grains may consist of noodles or pasta, un-yeasted whole grain breads and other partially processed whole grains cereal.


  • ·        Approximately 20-30% by weight

  • ·        Local and organically grown vegetables are recommended, with the majority being cooked in various styles such as blanched, lightly steamed or boiled, sautéed with a small amount of unrefined, cold pressed oil, etc.

  • ·        A small portion may be used as fresh salad and a very small volume as pickles.

  • ·        Vegetables for daily use include: bok choy, broccoli, burdock, carrots, cauliflower, Chinese cabbage, collards, dandelion, daikon radish, daikon greens, green cabbage, kale, mustard greens, onions, pumpkin, parsley, scallion, turnips, watercress, and winter squash such as butternut, buttercup and acorn. 

Beans and Sea Vegetables

  • ·        Approximately 5-10% by weight

  • ·        The most suitable beans for regular use are adzuki beans, chickpeas and lentils.  Other beans may be used on occasion. Bean products such as tofu, tempeh and natto can also be used. Sea vegetables such as arame, dulse, hiziki, Kombu, nori, wakame and agar-agar are an important part of the macrobiotic diet as they provide different vitamins and minerals.


·        Approximately 1-2 cups daily

·        Soups may be made with vegetables, sea vegetables, grains or beans.  Seasonings include miso, tamari or shoyu (soy sauce) and sea salt. 


·        Recommended beverages include: roasted kukicha twig tea, stem tea, roasted brown rice tea, roasted barley tea, dandelion root tea and cereal grain coffee.  Any traditional tea that does not have an aromatic fragrance or a stimulating effect can also be used.

·        When drinking water, spring or good quality well water is recommended, without ice. 

Occasional Foods

·        Recommended fish include fresh white-meat fish such as carp, cod, flounder, halibut, sole or trout.

·        Fruit or fruit desserts, made from fresh or dried fruit, may be served two or three times a week. Local and organically grown fruits are preferred.  If you live in a temperate climate, avoid tropical and semitropical fruit and rather eat temperate climate fruits such as apples, apricots, berries, melons, peaches and pears. Frequent use of fruit juice is not advisable.

·        Lightly roasted nuts and seeds such as pumpkin, sesame and sunflower seeds may be enjoyed.  Almonds, peanuts, walnuts and pecans may be enjoyed as an occasional snack. 

In conclusion macrobiotic is an art of life in which you become more and more conscious of the responsibility you have to give your life shape.  The search for our deep nature is the first step in the greater search for our true self.  Who am I? What am I doing here in this lifetime?     

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