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Seeds for Change Wellness
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Basic Macrobiotic Dietary Concepts
Basic Macrobiotic Dietary Concepts
Source
The following are basic concepts of the Macrobiotic Way of Eating:
1. Consume organically and locally-grown foods in season as they become available, or foods that will
store without artificial preservation or refrigeration. Alternatively, eat foods grown in the same latitude.
2. Consume cooked whole grains primarily, and recipes made from whole grains; secondarily in quantity,
cooked vegetables, adjusting proportions and preparation methods according to activity, climate and
seasonal fluctuations of temperature and humidity.
3. Use solar-evaporated sea water salts in preparation of foods, as well as traditionally-aged miso and
shoyu, umeboshi and seaweeds. Drink undyed, 3-year old roasted twig tea (kukicha) as preferred
beverage.
4. Use unrefined, cold-pressed seed oils sparingly, made from organically-grown seeds, like sesame,
corn, safflower, sunflower, flaxseed, etc.
5. Use roasted seeds and nuts, fruit, salads and fish occasionally as desired, in smaller quantities, as
provided in season.
6. Use beans and bean products frequently, as primary sources of protein, along with whole grain and
vegetable dishes.
7. Avoid all foods and beverages containing refined sweeteners, chemical dyes, synthetic flavorings or
seasonings, refined oils, chemical preservatives, or made from foods grown with chemical insecticides,
herbicides, fungicides, chemical fertilizers, or produced by bio-engineering or grown under hot-house
conditions.
8. Avoid foods grown in, and shipped from, warmer latitudes.
9. Avoid "soft" (carbonated, sweetened) beverages, canned goods, alcoholic beverages, artificial
sweeteners or products containing these ingredients.
10. Chew each mouthful thoroughly before swallowing.
Source
The following are basic concepts of the Macrobiotic Way of Eating:
1. Consume organically and locally-grown foods in season as they become available, or foods that will
store without artificial preservation or refrigeration. Alternatively, eat foods grown in the same latitude.
2. Consume cooked whole grains primarily, and recipes made from whole grains; secondarily in quantity,
cooked vegetables, adjusting proportions and preparation methods according to activity, climate and
seasonal fluctuations of temperature and humidity.
3. Use solar-evaporated sea water salts in preparation of foods, as well as traditionally-aged miso and
shoyu, umeboshi and seaweeds. Drink undyed, 3-year old roasted twig tea (kukicha) as preferred
beverage.
4. Use unrefined, cold-pressed seed oils sparingly, made from organically-grown seeds, like sesame,
corn, safflower, sunflower, flaxseed, etc.
5. Use roasted seeds and nuts, fruit, salads and fish occasionally as desired, in smaller quantities, as
provided in season.
6. Use beans and bean products frequently, as primary sources of protein, along with whole grain and
vegetable dishes.
7. Avoid all foods and beverages containing refined sweeteners, chemical dyes, synthetic flavorings or
seasonings, refined oils, chemical preservatives, or made from foods grown with chemical insecticides,
herbicides, fungicides, chemical fertilizers, or produced by bio-engineering or grown under hot-house
conditions.
8. Avoid foods grown in, and shipped from, warmer latitudes.
9. Avoid "soft" (carbonated, sweetened) beverages, canned goods, alcoholic beverages, artificial
sweeteners or products containing these ingredients.
10. Chew each mouthful thoroughly before swallowing.