What is Macrobiotics?

 We have heard this term being tossed around a lot lately, but how many of us really understand what it is? What the diet is? How it is beneficial? Where it came from?

Here is a Crash Course of Macrobiotics…

Fact #1-For starters, lets break down the word.

Macro- means “large”

Bio- means “life”

http://amitbhagria.com/organizing-your-life-why-me/

Fact #2-A macrobiotic diet (or macrobiotics), a dietary regimen which involves eating grains as a staple food supplemented with other foodstuffs such as local vegetables avoiding the use of highly processed or refined foods and animal products. Macrobiotics also addresses the manner of eating by recommending against overeating and requiring that food be chewed thoroughly before swallowing.

How many chews per spoonful?    Minimum for 100 please!!

Why so many chews?          

Food's contact with saliva is not just important because it helps to lubricate the food, making it easier for foods (notably dried ones) to pass easier through the esophagus, but because saliva contains enzymes that contribute to the chemical process of digestion. Carbohydrate digestion begins with salivary alpha-amylase as it breaks down some of the chemical bonds that connect the simple sugars that comprise starches. Additionally, the first stage of fat digestion also occurs in the mouth with the secretion of the enzyme lingual lipase by glands that are located under the tongue.

http://cspinhealthy.blogspot.com/2011/04/chewing.html

Fact #3- What makes up a Macrobiotic Diet?

Some general guidelines for the Japanese style macrobiotic diet are the following (it is also said that a macrobiotic diet varies greatly, depending on geographical and overall wellness).

Well chewed whole cereal grains, especially brown rice: 40–60%  

Vegetables: 25–30%

 Beans and legumes: 5–10%

 Miso soup: 5%

 Sea vegetables: 5% 

Traditionally or naturally processed foods: 5–10%

Fact #4- Macrobiotic Meals are based around the seasons, just like most restaurants. There are just a few more guidelines to follow. Check it…

Springtime:

Food with a lighter quality

 Wild plants, greens, lightly fermented food, grain species, fresh greens

  Light cooking style: steaming, cooking for a short time, etc.

When the Sun is a Blazing’:

Food with a lighter quality

Large-leaved greens, sweet corn, fruit, summer pumpkins

Light cooking style: steaming, quick cooking, etc.

More raw foods

  Lighter grains, such as barley, and bulgur wheat

http://www.bukkitapp.com/summer-bucket-list/

Once the leaves start to turn:

 Food with a more concentrated quality

Root vegetables, (winter) pumpkins, beans, cereals, etc.

Heavier grains such as sweet rice, mochi and millet

Chilling Season:

 Food with a stronger, more concentrated quality

Round vegetables, pickles, root vegetables, etc.

 More miso, soy sauce, oil, and salt

 Heavier grains such as millet, buckwheat, fried rice, etc.

Fact #5- Learn the to Balance the Yin and Yang

Japanese style Macrobiotics holds that some foods are over stimulating and can exhaust the body and mind. These are classified as extreme Yin (stimulating) in their effects:

 Sugar

 Alcohol

 Coffee

 Chocolate

 Refined flour products

 Very hot spices

Drugs

Chemicals  and preservatives

Poor quality vegetable oils

Foods that are considered to be concentrated, heavy and dense create stagnation. These have Yang (strengthening, but stagnating effects if over-consumed).

Refined salt

Whole grains, vegetables, beans, sea vegetables, fruit, nuts, and seeds are thought to create balance. Foods such as these are used in a macrobiotic way of eating.

http://www.bdlive.co.za/life/health/2012/10/31/first-opinion-balancing-yin-and-yang-of-food-choices