General Medical Advices

Macrobiotic diet is designed to promote longevity. The term also comes from the Greek “macro” (large) and “bio” (life).

Although the system as practiced today is a Japanese macrobiotics draws its inspiration even in antiquity. The father of modern medicine, Hippocrates – the author of the famous maxim, “Let food be your medicine” – as was mentioned in his writings.

But it is Dr. Christoph Wilhelm Hufeland, physician to King Frederick III of Prussia, who got first principles of macrobiotics. Released in 1797, his book The Art of Prolonging Life through macrobiotic gives worldwide recognition. It is also considered as a pioneer in preventive medicine.

The founder of modern macrobiotics is a Japanese George Ohsawa, who believed, knew the work of Dr. Hufeland. But it would be especially inspired by the power of Zen monks, known for their longevity, to establish the foundations of this philosophy of life. Having survived tuberculosis through Traditional Chinese Medicine, George Ohsawa sought to apply the energy principle of yin and yang to other dimensions of existence. According to him, we must seek the balance of yin and yang energy in our food: the food would indeed charge energy.

This is one of his disciples, Japan’s Michio Kushi, who after his arrival in the United States in 1949, became the main proponent of macrobiotics in the West. Kushi has written several books in which he explains the philosophical and practical bases of macrobiotics.

The main principles

* Maintain health.
* Preserving the environment.
* Ensure adequate food for all human beings.
* Preventing Cancer.

In its strictest application, the macrobiotic diet is similar to a vegan diet, except that certain fruits and vegetables should be excluded. The diet consists of 50% to 60% whole grain, the remainder consisting of vegetables, legumes, seaweed and fermented soy products. Small quantities of white fish and fruit may be added. The proportion of foods from animal sources may represent up to 20% of the diet in stages of transition to the ideal macrobiotic diet very low in meat, poultry and their by-products.

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