Referring to food which has been produced naturally without artificial additives or preservatives.
An extremely restricted diet plan based on organically grown whole grains, fresh vegetables, beans, and sea vegetables. No meat, animal fat, eggs, poultry, dairy products, refined sugar, strong alcoholic beverages, food additives, canned or frozen foods, or hot spices are consumed. Fish and seasonal fruits are for occasional use only. Macrobiotics also emphasizes chewing more (50 times per mouthful) and cooking on gas or wood stoves.
A primarily vegetarian diet developed by George Ohsawa, and now promulgated by Michio Kushi of the Kushi Institute. It has been advocated for relief o( cancer and other illnesses. Critical studies, however, have shown that cancer patients on the diet are actually deprived of essential nutrients and undergo serious weight loss, and that Dutch children fed the macrobiotic diet were smaller and weighed less than children fed normal diets.
A dietary system derived from the methods of a late 19th-century Japanese doctor, Sagen Ishizuka. The term macrobiotics comes from two Greek words meaning “large” and “life” and indicates that this way of eating will make adherents healthy enough to enjoy life to its fullest. The diet is semivegetarian, using whole-grain cereals, and vegetables with no white rice or refined sugar.
A dietary approach that focuses on the balance of yin and yang in foods. These foods are categorized as yin or yang based on characteristics like color, texture, and taste.