What is Macrobiotics?
Macrobiotics encompass a view and a way of life including diet and lifestyle that optimizes health, creates happiness and leads to a harmonious peaceful world.
Background and Vision
Macrobiotics is a holistic approach to living that combines traditions with scientific knowledge and other modern learnings originating from current experiences and observations. Our intention is to gain a better understanding and appreciation for life including the development of human consciousness to improve ourselves and lead a better life.
Modern macrobiotic views and way of life have been developing for about a century. Many of these integrate oriental notions based on energetic views and yin yang principles that have been reinterpreted, simplified and adapted to make them practical and useful for people today.
The macrobiotic way of life includes important aspects of our daily life such as food selection, cooking, diet and lifestyle practices to develop body, mind and spirit. This natural balanced way of eating and living is aimed at optimizing health, developing a calm, clear mind and for creating happiness in daily life. For decades, countless individuals and families have benefited from this way of life and have been able to strengthen their health and recover from many diseases and weakened conditions.
We also foster planetary health by promoting a plant-based dietary pattern and sustainable ways of growing and processing food including natural and organic farming, natural food processing and consumption of whole, unrefined foods that are mostly locally sourced. We develop environmental awareness and encourage ecological lifestyles that preserve a clean, natural environment and respect for natural plant and animal life.
We also foster planetary health by promoting a plant-based dietary pattern and sustainable ways of growing and processing food including natural and organic farming, natural food processing and consumption of whole, unrefined foods that are mostly locally sourced. We develop environmental awareness and encourage ecological lifestyles that preserve a clean, natural environment and respect for natural plant and animal life.
About us
Global Macrobiotics (2023-)
Global Macrobiotics is an international network of individuals, schools and organizations dedicated to cultivate planetary health, happiness and harmony.
We engage in macrobiotic education and activities that promote awareness and foster a healthy sustainable way of living.
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A Brief History of Modern Macrobiotics
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 centers 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 pioneering the natural and organic food movements as we know it today in the United States and around the world. Through their educational activities they introduced and popularized around the world healthy traditional Asian foods and food culture. They also contributed to develop planetary health by promoting whole foods, modern plant-based diets, consuming food locally and seasonally and encouraging cooking and eating in a more natural traditional pattern.
Michio Kushi was at the forefront of the alternative and integrative medicine movements and taught how to heal through dietary and lifestyle means and other natural methods of healing including oriental medicine. He 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 the United States and 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 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 and 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
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 was a prolific writer and as he began to spread his teachings around the world he began 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 disseminate macrobiotics, introduce yin yang theory and other oriental views and way of life around the world while guiding many individuals and families towards better health.
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 in regards to 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.