Living and eating in harmony with the environment is becoming important and practical.
by Catherine Honora Kineavy
hat exactly is macrobiotics? Many have heard
the term but have a vague idea of its meaning. It sounds extremely scientific,
but it is quite artistic in its philosophy. The actual word is derived from
"macro" meaning "long" or "large," and "biotic"
meaning "life." Thus, macrobiotics is a way of living that will
lead to a long and great life.
Macrobiotics promotes physical, mental, emotional,
and spiritual health and longevity. It does this by advocating living a
life of moderation.
The practice of macrobiotics is not new; its
origins go back to Greece and China before 600 B.C.. The philosophy has
changed over time and has travelled from the Greek Isles and Asia to the
world through its many teachers. The two major macrobiotic centers for learning
in the United States include the Vega Study Center founded by the Aiharas
in Orville, California and the Kushi Institute founded by the Kushis in
Becket, Massachusetts.
Macrobiotics entails a myriad of choices that
permeates every aspect of an individual's life. While food choices are at
the center of macrobiotic practice and philosophy, macrobiotics is not simply
a restrictive diet. Macrobiotic choices include adopting a respectful relationship
with the natural world. Many who practice Macrobiotics choose to wear mainly
organic clothing, and use natural housecleaning and beauty aids, which combined
contribute to protecting the earth's resources. Both individual and planetary
health are priorities to those who practice macrobiotics. In other words,
they see their environment as intimately connected to themselves. The primary
connection to the natural world is through food.
Those following a macrobiotic food plan eat
locally-grown organic foods in season. In this way they live in harmony
with nature's rhythms. Macrobiotics believe that eating seasonal foods is
essential in maintaining balance in one's life. The most important aspect
of food espoused by the macrobiotic philosophy is that every food has a
yin or yang energy. Yin energy is more expansive whereas yang energy is
more contracting. To put this more concretely, greens, for example, are
more expansive, they grow above the ground they are lighter in taste and
texture; carrots, on the other hand, are more yang, they grow under the
ground and are more contracting. The energies of foods have a direct effect
on an individual's physical, mental, and emotional well-being. Macrobiotics
believe food energies can affect our health and food can be used as medicine.
Edward Esko, a macrobiotic teacher and author,
maintains that there are two levels of healing using food. The first, as
previously mentioned, is the "fundamental level," namely, that
each food has a yin or yang quality. At the fundamental level, macrobiotics
practice balancing the energies of foods so that they do not get too much
yin or too much yang at any given meal.
The second level is the "symptomatic level."
This is when you use food to counteract a certain condition or symptom.
For example, if someone is congested, he or she should not eat tofu or dairy
because they are mucous forming. Alternatively, eating daikon radish would
assist the body in eliminating accumulated mucous. Perhaps to those who
do not practice macrobiotics this sounds too simplistic or unbelievable,
but to try it is to believe it. I have not taken over-the-counter drugs
since I started practicing macrobiotics. I have treated my symptoms through
food energetics.
Macrobiotics also has first-aid remedies that
work wonders. For example, in the case of burns, tofu can be used to take
the heat out immediately. I used this method when I burned my entire hand
on a cast iron skillet. My friends were stunned when I used tofu to get
the heat out and reduce any possible blistering. But it worked. However,
it is necessary to know the energies of foods in order to practice macrobiotics.
There are many foods used in macrobiotics,
but the misnomer is that macrobiotics eat mainly seaweed and tofu. It is
true that seaweed is a staple in the macrobiotic food plan, but it only
accounts for about ten percent of the meal plan. The standard macrobiotic
food plan according to Michio Kushi consists of the following:
I am sure some readers are saying why not potatoes
or tomatoes? Well, because they are very acid producing. Another underlying
premise of macrobiotics is that in order to bring harmony to the body the
acid and alkaline levels in the body should be balanced.
One might also be saying what about tropical
fruits? What's so bad you wonder about eating pineapples for example? Nothing
is really bad with eating pineapples, but the macrobiotic philosophy is
that you eat what is grown locally. Pineapples are grown in warmer tropical
climates. The goal of macrobiotics is to eat an ecologically-based diet.
When someone chooses to eat food other than is locally grown, he or she
participates in maintaining the demand for the transportation of non-locally
grown foods, which, in turn, leads to the destruction of natural resources,
through the transnational as well as international shipping that then is
required. Rather, the macrobiotic food plan is based on the traditional
diet which is seasonal and locally-grown. Also, if someone ate pineapples
in the middle of winter in New England, for example, it would have a very
cooling effect on the body, when, in fact, the body should be being warmed
from food due to the cold winter climate.
Macrobiotics believe that cooking techniques
should be modified during the changing seasons, just as food choices are.
During the summer, things should be cooked for shorter periods of time,
whereas during the winter, things should be cooked longer. For example,
during the winter, it is best to make more stews, which require longer cooking,
stews retain more heat to keep the body warm during the winter months. Summer
salads, on the other hand, have a more cooling effect on the body, which
is necessary during the hot summer months.
Macrobiotics believe that cooking with natural
gas is best. Natural gas is not only better for the environment, but it
is easier to control: the food cooks more evenly and the yin/yang energies
of the foods are relatively unchanged. In addition, choosing all natural
cookware, including ceramic or cast iron pots and pans, and wooden spoons
are the standard practice of macrobiotics. Again, using natural products
is both energetically and environmentally better.
In addition to what you eat and how you cook
your food, there is an established macrobiotic practice for the way you
eat. As busy Americans, we are used to eating on the fly, not thinking about
what we are eating, not paying attention to how we are chewing or for that
matter if we are chewing our food. According to Michio Kushi, we should
eat regularly and more if we exercise vigorously, every meal should include
some grain products, we should eat a variety of foods prepared in a variety
of ways, and when we cook we should be in a good frame of mind. Macrobiotic
philosophy argues that the mind-set of the cook can alter the energy of
the food. Again, this may seem far fetched, but try cooking with no distractions,
shut the television and radio off, and concentrate only on cooking and make
sure your intentions are good. The food will taste better. Again, I wouldn't
have believed it if I did not notice it myself in my own cooking.
Also, eating before bedtime is not recommended,
as it does not promote good digestion. Chewing your food is key to getting
the most nutrients out of it. Macrobiotic philosophy is to chew your food
until it becomes liquid. The saliva has an alkalizing effect on the food
which again aims to create balance within the body. Finally, the last principle
is to eat with gratitude and appreciation for all people and the natural
world.
The macrobiotic believes that food is an essential
link in a maintaining one's health and correspondingly believes that many
degenerative diseases including cancer, heart disease, and arthritis are
directly related to unhealthy food choices and the introduction of pesticides
in the food chain. Many individuals who have been diagnosed with these disorders
have begun to practice macrobiotics and have recovered from their illnesses.
By choosing organic foods, one is also choosing to replenish the health
of the environment organic farming replenishes, rather than destroys the
land.
It is the philosophy of macrobiotics that if
one practices its principles then he or she will be able to reach a higher
level of consciousness because his or her body will be free from pesticides
and other toxins and his or her ability to think clearly will be fortified
by the balance of yin and yang. The ultimate goal of the practice of macrobiotics
is to bring harmony to individuals, who in turn, will bring peace into the
world.
Just as in any philosophy of life, moderation
is key to longevity, and macrobiotics is a lifestyle of moderation. There
is criticism that the macrobiotic philosophy is extreme, but like any practice,
some people take it to extremes, but it is meant to be practiced in moderation.
This includes occasionally consuming foods that are considered luxuries.
Flexibility is more important and more balancing than ascribing rigidly
to any philosophy.
When I began cooking macrobiotically, I found it confusing at first. It was almost like learning a new language because many of the food staples are Japanese in origin. But with practice and the help of a teacher, I soon caught on. It has changed my life for the better. Where once I had the symptoms of Chronic Fatigue Syndrome, I now have the energy to handle many activities. My immune system has recovered, and I attribute my healing to living a macrobiotic lifestyle. If you would like to find out more about macrobiotics, please write or leave an email for me at ck
pkns.com.
Catherine Honora Kineavy, M.A. is a macrobiotic
vegetarian, free-lance writer/editor and shiatsu masseuse.
For more information, please contact the following
organizations:
The Macrobiotic Learning Center of San Diego. Contact: Jacqueline Wayne (619) 270-8409.
Macrobiotic Association of Southern California. Contact: Betty Rose (619) 454-2024
World Peace Kitchen. Contact: Mindy Goldis (619) 488-7698
The Kushi Institute. (413) 623-5741
The Vega Study Center. (916) 533-4777
L.A. East West Center for Macrobiotic Studies. (310) 398-2228
George Ohsawa Macrobiotic Foundation. (916) 533-7702
The following companies specialize in selling
macrobiotic products:
Gold Mine Natural Food Company (800) 475-3663
Mountain Ark Trading Company (800) 643-8909
Natural Lifestyle Supplies (800) 752-2775
Wellspring Natural Food Company (800) 578-530
