Philosophy - Macrobiotic diet

Followers of the macrobiotic approach believe that food and food quality powerfully affects health, well being, and happiness. The macrobiotic approach suggests choosing food that is less processed and more natural, and employing more traditional methods of cooking for family, friends, and oneself. One goal of the macrobiotic philosophy and practice is to become sensitive to the true effects of foods on health and well being. In this way, one goes beyond rules and regulations concerning diet to choosing foods that sustains one's health. In this way, dietary guidelines help one to develop sensitivity and an intuitive sense for what sustains one's health and well-being in diet as well as relationships and activities.




Macrobiotics emphasizes locally grown whole grain cereals, pulses (legumes), vegetables, seaweed, fermented soy products and fruit, combined into meals according to the principle of balance. Dietary recommendations include whole grains, such as brown rice, and other whole grain products, such as buckwheat pasta; A variety of cooked and raw vegetables; beans and bean products, such as tofu, tempeh and miso; sea vegetables; mild natural seasonings; fish; nuts and seeds; mild (non-stimulating) beverages, such as bancha twig tea; and fruit.
Certain types of vegetable-fruits, such as tomatoes, peppers and eggplant, are not recommended and are either avoided altogether or used very sparingly.