What is a macrobiotic diet?!At BodyFix, we conduct classes in Ryoho Style Yoga. Ryoho style yoga is
based on a combination of Chinese medicine, Shiatsu and Yoga and is
complimented with a macrobiotic diet.
iet advice changes everyday, with new and PROVEN scientific research
making new and alternative diet recommendations only to be overturned
by other NEW and PROVEN scientific research the next day. Considering
that poor dieting accounts of 80% of cancers of the large bowel,
breast, and prostate, it may be worth trying a diet that has been
around for thousand of years in Japan and, since the Japanese are still
the longest-living people on the planet, there is much to be learned
here.
The macrobiotic diet revolution was started
in Japan by George Ohsawa, who believed that simplicity was the key to
optimal health. His work was expanded on by Michio Kushi who opened the
world renowned Kushi Institute in Boston in 1978.
Translated
form Greek, the word MACROBIOTC is made of MACRO which means large and
BIOS which means LIFE, hence the various definitions such as "the
search for longevity, or health", "large view of life", "healthy, long
life" , JUST TO NAME A FEW.
Philosophically, a macrobiotic
diet is a lot more than a low fat, sugar- and dairy-free, high fibre
diet. Its teachings promote living our lives in harmony with nature.
The macrobiotic lifestyle is based on harmony between people and their
environment, meaning respect for all living things, awareness that
personal health is influenced by nutrition, fitness, food safety,
environmental concerns, spirituality, social responsibility and,
ultimately, world peace.
Applied to foods, a macrobiotic
diet means living our lives as ecologically and economically as
possible as we should all choose chemical free foods that are in
season, locally & organically grown, non-GMO, sugar-free, and made
without the use of preservatives or additives. Eating a macrobiotic
diet is a practical way to take responsibility for our life and the
environment.
The Advantages of a macrobiotic diet:
- No calorie counting
- Encourages healthy foods
- Encourages environmental consciousness
- Allows you to gradually adapt to macrobiotic eating habits
A macrobiotic diet is mainly a vegan diet. The essential ingredients in the macrobiotic diet are:
- 40 % whole grains (brown rice, millet, wheat, rye, oats, barley & corn)
- 30% seasonal vegetables, cooked or raw (includes sea vegetables such as kombu, wakame, arame, hijiki, nori & agar agar)
- 10% beans or legumes (adzuki beans, chickpeas, lentils & black beans)
- 10 % cooked fruit, seeds, nuts
- 10 % soups or salads
Essential cooking ingredients:
Sea salt (NOT TABLE salt):
good damp, grey, sea salt alkalises the foods, helps digestion and
helps the kidneys expel toxins. Sea salt is essential in our diet
because it provides all the necessary minerals required for the body to
function. Simply put, the human body CANNOT live without minerals found
in REAL salt. Sea Salt restores the systolic balance, holds fluid in
the body and neutralises acid. Avoiding it makes your core pressure
weak and makes you weak and lazy. Table salt has had all the minerals
stripped from it and is pure sodium. It is poisonous to the body and
overuse will harm the body. This is why many doctors do not recommend a
high (table) salt diet. Over use of sea salt is not good for babies and
older or less active adults.
Oils: for
frying always use organic cold-pressed sesame oil. Safflower is second
best, also organic cold-pressed. Sunflower OK. Olive oil to be used
only in salads (it changes to saturated fat if heated) . Corn oil is
for desserts.
Umeboshi plums: Picked Japanese plums that can be used as seasoning, They neutralise toxins and help the kidneys & liver expel toxins
Tamari: Aged soya sauce used instead of sea salt in cooking. Great ingredient in sauces & stews.
Shoyu: Like tamari, milder in taste, made from wheat. Use it as a condiment.
Miso:
fermented soya bean paste. This is nature’s miracle food. It contains
enzymes and bacteria that digest EVERYTHING. It helps produce the whole
vitamin B range in the body.
MACROBIOTIC SUPERFOODS
Macrobitic superfoods
"Miso belongs to the highest class of medicines, those which prevent disease and strengthen the body through continued usage."
(Dr. Shinichiro Akizuki,Director, St. Francis Hospital, Nagasaki)
One of nature's BEST & FINEST foods is, undoubtedly & inarguably, MISO.
Miso is believed to have the following qualities:
- Digestive enzymes & friendly bacteria
- Essential amino acids
- Vitamins (including vitamin B-12)
- Easily assimilated protein (twice as much as meat or fish and 11 times more than milk)
- Minerals
- Low in calories and fat
- Breaks down and discharges cholesterol, neutralizes the effects of smoking and environmental pollution
- Alkalises the blood
- Prevents radiation sickness
- Used to treat certain types of heart disease and cancer
- Helps with bed wetting, tobacco poisoning, hangovers, burns and wounds
- Gives warmth and life and the wisdom of age to those who consume it daily.
NEVER REFRIGERATE OR BOIL MISO. MISO IS ALIVE AND THESE PROCESSES WILL KILL IT. STORE MISO IN A COOL, DARK CUPBOARD.
MISO SOUP RECIPEYou Need:
Proper ORGANIC brown rice miso with no additives or Preservatives.
(You can purchase this from many of the co-operatives like Alafalfa
House opposite the Enmore Theatre)
Shallots or ginger
Vegan stock METHOD:
Grate some ginger or chop 1-2 shallots (both, if you prefer)
Heat some stock to boil (you can make instant stock from water, seaweed and tamari)
Take a small teaspoon of miso paste and place in a bowl. (1 small teaspoon of miso per cup of liquid)
Place some hot stock on the miso paste and mix to dissolve.
Turn
the heat RIGHT DOWN (or turn the heat off completely) and add the
ginger or shallots and dissolved miso. Mix in for 1-2 minutes to cook
miso through and activate. DO NOT LET MISO BOIL!
NEVER STORE MISO IN THE FRIDGE OR BOIL IT! YOU WILL KILL THE LIVING BACTERIA AND MAKE THE SOUP & PASTE USELESS
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