Contemporary Macrobiotics is a modern version of an ancient holistic food system based on the principles of understanding the effect that food cooked in special recipes has on our subtle energetic field or life current. This lifeforce has been observed by many ancient cultures living in harmony with natural forces. In Chinese it is named "Qi", in Japanese "Ki", India as "Prana", Hawaiian as "Ha" as in "Aloha", Hebrew as "Ruach", Islam as "Nafas" or "Allah's Breath", Greek as "Pneuma", Latin as "Spiritus Sancti".
The knowledge of the effect that specific recipes has on the body's subtle energies have been accumulated over thousands years by ancient cultures and handed down to us first through teachings and later texts.
The Macrobiotic lineage coming from the Chinese food science called "Food Energetics" has continuously developed over more than 10,000 years and is a lifelong study of the influence of food on human physical health, spiritual and emotional well-being.
In the 1960's a small group of macrobiotic students were sent by George Ohsawa, sometimes called "the Father of modern macrobiotics" to teach in the USA. His student were: Aveline and Michio Kushi, Herman and Cornelia Aihara, and Shizuko Yamamoto. Over the last 40 years with their guidance and teaching, macrobiotic cooking has helped thousands of people with many degenerative diseases.
And more recently, people who suffer with addictions and mental illness have come to feel the beneficial effects of this ancient healing and natural food cooking system. Also the USDA pie chart has been recently been replaced by the new food pyramid, which is based on an understanding of this ancient food science.
Macrobiotics is a personal, self-directed practice. Many students of macrobiotics use its wisdom:
- to achieve radiant health, mental clarity
- to create emotional calmness or regenerate the physical body
- to improve athletic performance
- to maintain personal and social peace, joy and happiness
A macrobiotic health tutor awaits you. E-TUTORIALS
Recommended Reading:
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- An Introduction to Macrobiotics, by Carolyn Heidenry
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