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Macrobiotic diet

term first used by Hippocrates, was re-defined by the Japanese George Ohsawa and again later by Michio Kushi, however still including Hippocrates idea of wholesome, unprocessed food and ‘letting food be your medicine’. Macrobiotics aims to balance the system from a yin/yang point of view, much like the western acid/alkaline idea, but with different proportions within the food groups. Large amounts of Grains combine with smaller servings of vegetables. All other foods are taken in very small amounts, and everything should be organically grown: - 50 – 60% of Grains (whole, not as pasta or Bread), at least two types daily and each meal 20 – 30% of Vegetables, at least six different varieties daily with one serving, i.e. 5 – 10% of Pulses and Seaweeds daily. 5% of Fish, Seeds, Nuts and Fruit, no more that 3-4 times a week 5% of the above can be in the form of Soup. From a Nutrional point of view the proportions of 70 – 75% of carbohydrates, roughly 15% fat and 12 – 15% of protein are an ideal balance. Seaweed has an incredible amount of minerals, trace elements and vitamins, with carotenoid levels often up to that of carrots. Macrobiotics recommends ‘NO DAIRY’products, animal fats, or refined oils. Healthy fats come from nuts and seeds also made into spreads, to be eaten daily. Bancha, Dandelion, Chrysanthemum and Barley replace Coffee and Tea. However, it is advisable to consult an experienced Macrobiotic Therapist to keep the various components well balanced. Also some people are just not suited to so much Grain....