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MACROBIOTICS IN ALBUQUERQUE & SANTA FE, NEW MEXICO
The earliest recorded usage of the term macrobiotics is found in the writings of Hippocrates. Translated literally, macro is the Greek word for “great” and bios is the word for “life”. Throughout history, philosophers and physicians, from many parts of the world, have used this term to signify living in harmony with nature, eating a simple balanced diet, and living to an active old age.
German physician, Christoph Hufeland, published a book on preventive medicine which he called Macrobiotik in the late 18th century. In the early 1900’s Japanese army physician, Sagen Ishtzuka, develop Macrobiotics a s we know it today. George Ohsawa (1893-1966) started the macrobiotic movement with the publication of his Zen Macrobiotics in 1965. Michio Kushi popularized the movement in the United States.
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The macrobiotic approach is based on the view that we are the result of and are continually influenced by our total environment, which ranges from the foods we eat and our daily social interactions to the climate and geography in which we live. Macrobiotics as a diet is characterized by optimizing the balance of Yin & Yang.
In considering all factors that influence our lives, the macrobiotic approach to health and healing views sickness as the natural attempt of the body to return to a more harmonious and dynamic balanced state with the natural environment. Because what we choose to eat, drink and how we live our lives are primary environmental factors that influence our health and create who we are, we need to emphasize the importance of a proper diet and lifestyle.
The macrobiotic diet recommends the elimination of many foods that cause allergic reactions, reducing the allergic load on the body and strain on the immune system. It also eliminates foods that create strong reactions in the body, like white sugar. It eliminates foods that promote free radical damage like white flour or foods processed with nitrites. It also helps balance blood PH. (acid/alkaline) level. Many disease conditions are associated with a blood and body fluid level that is overly acidic.
Some traditional and basic macrobiotic practices include eating more whole grains, beans and fresh vegetables, increasing variety in food selections and traditional cooking methods. As well as, eating regularly and less in quantity, chewing more and maintaining an active and positive outlook on life.
Using a simple approach to selection of food, macrobiotics recommends distributing a serving with 50 to 60% grains, 20 to 30% vegetables, 5 to 10% soups, and 5% animal proteins.
By using macrobiotic principles to address and adjust environmental, dietary and lifestyle influences, individuals can create an all encompassing healthier environment for their lives. The macrobiotic approach to health recovery complements conventional and alternative medical treatments.
Our Macrobiotic specialist Miguel Sarria began in 1977 teaching and healing, and wrote a instructions book “Macrobiotics for the Tropics” used within the community and during cooking classes.
In Los Angeles, California Kasia, L.Ac. is a Macrobiotic Chef providing classes and catering.
Please contact us for healing, classes and training information.
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