What is Macrobiotics?
The word “Macrobiotics” derive from the antient Greek words ‘MACRO’ meaning long or large and ‘BIOS’ meaning life.
Traditionally, the word MACRO-BIOS has been associated with longevity and the practice of a natural healthy way of living.
Also conscious living founded on a MACRO- large or universal view of BIOS- life.
Macrobiotics aims at realizing planetary health and happiness through a balanced sustainable way of eating & living in harmony with nature and respect among all people and cultures in the world.
Background and Vision
Modern macrobiotics originates from a growing awareness that our lives and our world is at a crossroad and in need of change. And by the wish of individuals around the world to find a path towards enduring health, happiness and peace. This search led to the realization that the way to develop humanity and improve society is from within by acquiring a better understanding of ourselves and by enlarging our view of life. This new awareness along with the need to improve both personal and planetary health the macrobiotic way of life began to take shape. Central to the macrobiotic way of life is a traditionally oriented and common sense way of producing food, cooking and eating in a more natural, balanced direction to help improve, maintain and regain our health. Also living in harmony with nature and a spirit of respect and gratitude towards all people and cultures around the world.
Over the years macrobiotics has been drawing insights and inspiration for developing a healthy balanced way of life not only from our current experiences, observations and aquired knowledge but also from the traditional wisdom contained in teachings, cultures and ways of life spread throughout the world. In particular macrobiotics has reinterpreted traditional oriental notions and Yin Yang principles in more simple ways and reintroduced them in modern society in order to raise awareness and gain a better understanding of the root-cause of many of the problems facing humanity today. Also to help find new solutions and practical ways of achieving balance and improve quality of life.
Integrating these traditional views along with modern knowledge and new scientific developments can be instrumental for developing health, wellbeing and contributing to an environmentally sustainable and harmonious way of life. By acknowledging, learning and integrating both traditions and innovations, eastern and western views, northern and southern ways of development and other seemingly different approaches to life we can grow ourselves, improve our lives and develop a healthy peaceful world. The macrobiotic way of life is practical,open to everyone and begins by making better dietary and lifestyle choices and implementing a more natural healthful way of living.
A Brief History of Modern Macrobiotics
Sagen Ishizuka 石塚左玄 (1850-1910)
Important influencer
Sagen Ishizuka was a Japanese physician who formulated some of the basic concepts of macrobiotics particularly regarding the dietary part. He noticed that modern Western dietary influences were having a negative effect on the health of Japanese people. Particularly changes in food proportions characterized by increases in meat, milk and sugar consumption along with changes in food quality such as refinement of food and importing food from far away places that were traditionally rarely consumed. He began to recommend eating in a more traditional pattern centered around brown rice, vegetables and other plant quality foods, to use more natural quality unrefined foods, and source foods more locally. Through his work and research he realized that food is the primary cause of sickness and therefore also the cure helping many people to regain health through dietary and lifestyle means.
Yukikazu Sakurazawa(George Ohsawa) 桜沢如一 (1893-1966)
Regarded as the initiator and founder of macrobiotics
George Ohsawa contracted pulmonary and intestinal tuberculosis at the age of 16. His mother and brother had already passed away of this disease and was given little chance of survival. Guided by the dietary recommendations found in a book by Sagen Ishizuka he was able to overcome the disease and regain health. Inspired by his recovery he dedicated his life to the study, promotion and teaching about the importance of diet and lifestyle for health and wellbeing.
His interest in the relation between diet and health led him to research the use of food in healing throughout history around the world. Influenced by the traditional oriental medicine approach to healing using food along with yin yang principles he began to study, reinterpret and apply the use of yin yang in food and cooking to achieve balance. He also began to apply it in other areas of life while combining it with modern Western knowledge and new scientific developments.
George Ohsawa also came to know about the work of Hippocrates, a Greek philosopher and physician considered the father of Western medicine. Hippocrates used food as the main way to heal disease and is known for coining the popular proverb “Let food be thy medicine”. In his work he observed that those who practice a natural balanced way of eating and living could easily live long healthy lives or what he referred as macrobiotics from the Greek root words macro, meaning “long” or “great” and “bios” meaning “life”.
George Ohsawa was a prolific writer and as he began teaching in the West in his talks and books he started to use the word macrobiotics in reference to his holistic approach to health by following a natural balanced diet and way of life. Along with his wife Lima Ohsawa, a proficient cooking teacher, they dedicated much of their lives to introduce, teach and spread the macrobiotic diet, lifestyle and yin yang and other oriental principles of health and balance around the world while guiding many individuals and families towards better health.
Michio Kushi 久司道夫 (1926-2014)
Main proponent and developer of contemporary macrobiotics
Michio Kushi moved to the United States in 1949 from his native Japan after completing law and international relations studies at University of Tokyo. He believed in the harmonious coming together of East and West for achieving world peace, happiness and prosperity and began to teach oriental culture, philosophy and other aspects of the way of life as a means to develop mutual understanding and benefit from each other’s views, developments and achievements. Influenced and encouraged by George Ohsawa he became the main proponent and educator of the macrobiotic way of life. Little by little he began to formulate the basis for a healthy, sustainable and harmonious way of life founded on a unique synthesis of traditional Eastern notions adapted to modern times. Michio Kushi greatly contributed to the development of macrobiotics and shaped it in the comprehensive way many people around the world study and practice today.
Together with his wife Aveline Kushi they developed macrobiotic education, founded the Kushi Institute in Massachussetts and trained a whole generation of international teachers and cooks. Later those teachers opened macrobiotic schools around the world and Kushi Institute branches throughout Europe and in Japan. A prolific writer, Michio Kushi published over 70 books on health, diet, lifestyle, family care, peace, oriental culture, philosophy and medicine; yin yang applications for achieving balance and other aspects of the macrobiotic way of life. In 1994 he received the Award of Excellence from the United Nations Society of Writers.
In the 1960’s Michio and Aveline Kushi founded Erewhon Natural Foods and pioneered the natural and organic food movements in the United States and around the world. Through their educational activities they introduced and helped popularize around the world healthy traditional Asian foods and food culture including cooking with brown rice, noodles, soy sauce, miso, tofu, soymilk, tempeh and other soy products; seitan and other wheat gluten products; sea vegetables, rice malt syrup, amasake, rice vinegar and many others. They also contributed to develop planetary health through wholesome cooking and healthful sustainable eating practices such as consuming whole foods, plant-based diets, local food consumption, and encouraging cooking and eating in a more natural traditional pattern.
Michio Kushi was at the forefront of the holistic and alternative medicine movements and also taught and promoted traditional and natural methods of healing including oriental medicine and Traditional Chinese Medicine (TCM). And promoted various holistic lifestyle practices such as yoga, tai-chi, do-in, martial arts, meditation and many others. His extensive work linking diet and lifestyle with the rise of modern chronic diseases and posible relief through comprehensive dietary and lifestyle changes led to scientific research and the devepment of evidence based dietary and lifestyle approches to health including preventive medicine and lifestyle medicine. Over the years Michio and Aveline Kushi personally guided thousands of individuals and families to better health and recovery stories through the macrobiotic approach abound in books, magazines, scientific articles and papers, and other literature.
In 1999 Michio Kushi was mentioned in the U.S. Government Congressional record in recognition of the dedication and work to educate the world about the benefits of the macrobiotic diet. The same year The Smithsonian Institution opened a permanent collection on macrobiotics and alternative health care at the Museum of American History in Washington, D.C. and recognizing macrobiotics as the spearhead for the natural and organic foods movement, plant based diets, holistic health, and alternative medicine in America and around the world. The Smithsonian’s Division of Science, Medicine, and Society stated: “The National Museum of American History at the Smithsonian Institution is honored to present the Michio Kushi Family Collection on Macrobiotics and Alternative Health Care. This collection of health, nutrition, and personal family materials and artifacts documents an important and little studied aspects of American life and culture…The significance of macrobiotics in American life is little understood although it relates to such broad historical issues as the postwar move toward a more healthy diet, our increasingly global culture, alternative healing, peace studies, and traditions of grassroots activism.”
GLOBAL MACROBIOTICS is our Macrobiotic concept (>>>more details) and Global Macrobiotics School is now one of the many centers and schools continuing the work of disseminating, educating and further developing macrobiotics around the world.
Books by Michio and Aveline Kushi
Note: Many of Michio and Aveline Kushi’s books are now out of print but they can still be found through the internet and second hand book outlets. It should be noted that the dietary part presented in some of these books have been developing over time to include more variety of foods and styles of cooking better adapted to the different food cultures and regions of the world. Many of these books have been translated into Japanese, Spanish, French, German, Arab, and other languages.
The Book of Macrobiotics, “The Universal Way of Health, Happiness & Peace”
2013 By Michio Kushi with Alex Jack, Square One Publishers
The Macrobiotic Way, “The Definitive Guide to Macrobiotic Living.”
1985 By Michio Kushi with Stephen Blauer, Avery
The Macrobiotic Path to Total Health, “A Complete Guide to Preventing and Relieving More Than 200 Chronic Conditions and Disorders Naturally.”
2003 By Michio Kushi and Alex Jack, Ballantine Books
Diet for a Strong Heart, “Michio Kushi’s Macrobiotic Dietary Guidelines for the Prevention of High Blood Pressure, Heart Attack and Stroke.”
1985 By Michio Kushi with Alex Jack, St. Martin’s Press
The Cancer Prevention Diet, “The Macrobiotic Approach to Preventing and Relieving Cancer.” Revised and Updated 25th Anniversary Edition
2009 By Michio Kushi and Alex Jack, St. Martin’s Griffin
A Natural Approach: Diabetes and Hypoglycemia. “Macrobiotic Health Education Series.”
1985 By Michio Kushi, Japan Publications, Inc.
A Natural Approach: Allergies. “Macrobiotic Health Education Series.”
1985 By Michio Kushi, Japan Publications, Inc.
A Natural Approach: Infertility and Reproductive Disorders. “Macrobiotic Health Education Series.”
1985 By Michio Kushi, Japan Publications, Inc.
A Natural Approach: Arthritis. “Macrobiotic Health Education Series.”
1985 By Michio Kushi, Japan Publications, Inc.
A Natural Approach: Obesity, Weight Loss and Eating Disorders. “Macrobiotic Health Education Series.”
1985 By Michio Kushi, Japan Publications, Inc.
One Peaceful World, “Creating a Healthy and Harmonious Mind, Home, and World Community.”
2017 By Michio Kushi with Alex Jack, Square One Publishers
Macrobiotics and Oriental Medicine
1991 By Michio Kushi and Phillip Jannetta, Japan Publications, Inc.
Natural Healing through Macrobiotics
1979 By Michio Kushi, Japan Publications, Inc.
Holistic Health through Macrobiotics. “A Complete Guide to Mind/Body Healing.”
1993 By Michio Kushi and Edward Esko, Japan Publications, Inc.
Macrobiotic Home Remedies, “Your Guide to Traditional Healing Techniques.”
2015 By Michio Kushi with Marc Van Cauwenbergue, MD, Square One Publishers
Your Body Never Lies, “The Complete Book of Oriental Diagnosis.”
2006 By Michio Kushi, Square One Publishers
The Do-In Way, “Gentle Exercises to Liberate the Body, Mind and Spirit.”
2006 By Michio Kushi, Square One Publishers
Macrobiotic Palm Healing, “Energy at Your Finger Tips.”
1988 By Michio Kushi, Japan Publications, Inc.
Macrobiotic Pregnancy and Care of the Newborn
1984 By Michio and Aveline Kushi, Japan Publications, Inc.
Macrobiotic Child Care & Family Health
1986 By Michio and Aveline Kushi, Japan Publications, Inc.
Raising Healthy Kids, “A Wholistic Approach to the Physical & Psychological Care of Your Child.”
1994 By Michio and Aveline Kushi, Avery Publishing Group
Aveline Kushi’s Complete Guide to Macrobiotic Cooking, “For Health, Harmony and Peace.”
1988 By Aveline Kushi, Warner Books
Changing Seasons Macrobiotic Cookbook, “Cooking in Harmony with Nature.”
2003 By Aveline Kushi and Wendy Esko, Penguin Publishing Group