M

macrobiotics A whole-food, nondairy, vegetar-
ian diet geared to restoring and maintaining health
by considering the energetic qualities of food and
one’s total lifestyle. Macrobiotics defines the world
in terms of expansive energy (yin) and contractive
energy (yang). Macrobiotic diet theory suggests
eliminating all food that is processed, fragmented
(including vitamins), toxic (e.g., the nightshade
family) or either expansive such as alcohol, or con-
tractive, such as meat. The following are the basic
concepts of a macrobiotic diet (1) Consume organ-
ically and locally grown foods in season as they
become available, or foods that may be stored
without artificial preservation or refrigeration.
Alternatively, eat foods grown in the same latitude
where you live. (2) Consume cooked whole grains
and recipes made from whole grains and cooked
vegetables, adjusting proportions and preparation
methods according to activity, climate, and sea-
sonal fluctuations of temperature and humidity.
(3) Use solar-evaporated seawater salts in prepara-
tion of foods, as well as traditionally aged miso and
shoyu, umeboshi, and seaweeds. Drink undyed,
three-year-old roasted twig tea (kukicha) as pre-
ferred beverage. (4) Use unrefined, cold-pressed
seed oils, made from organically grown seeds
including sesame, corn, safflower, sunflower, and
flaxseed sparingly. (5) Use roasted seeds and nuts,
fruit, salads, and fish occasionally as desired, in
small quantities, as provided in season. (6) Use
beans and bean products as primary sources of
protein, along with whole grain and vegetable
dishes. (7) Avoid all foods and beverages that con-
tain refined sweeteners, chemical dyes, synthetic
flavorings or seasonings, refined oils, and chemical
preservatives or that are made from foods grown
with chemical insecticides, herbicides, fungicides,
or chemical fertilizers or are produced by bioengi-

neering or grown under hothouse conditions.

(8) Avoid foods grown in and shipped from

warmer latitudes. (9) Avoid “soft” (carbonated,

sweetened) beverages, canned goods, alcoholic

beverages, artificial sweeteners, and products con-

taining these ingredients. (10) Chew each mouth-

ful of food thoroughly before swallowing.

Organizations for macrobiotic study and practice

include the Kushi Institute, P.O. Box 7, Becket, MA

01223, or (413) 623-5741, and the International

Macrobiotic Shiatsu Society (IMSS), 2807 Wright

Avenue, Winter Park, FL 32789, a forum on a com-

bination of macrobiotics and shiatsu based on the

teaching of Shizuko Yamamoto. Macrobiotics is a

natural approach to living that includes a whole-

foods diet. Shiatsu (“finger pressure” or acupres-

sure) is a touch technique based on traditional

Asian medicine. It is similar to acupuncture but

does not employ needles. The Yamamoto macrobi-

otic style is also known as “Barefoot Shiatsu.”

Founded in 1986 after nearly 50 years of experi-

ence by the shiatsu master Shizuko Yamamoto, the

IMSS promotes a natural approach to living. Mac-

robiotic shiatsu combines the power of natural

foods in the macrobiotic diet with the traditional

Asian healing techniques of shiatsu. As all things

belong to nature, it is natural to be healthy and

happy. When imbalances arise, simple techniques

can help to correct them. In a down-to-earth prac-

tical manner, macrobiotic shiatsu unifies body,

mind, and spirit.

The practice of eating large amounts of animal

food has created bodies that are rigid. To deal effec-

tively with this hard, stiff condition an appropriate

shiatsu technique naturally evolved. The macrobi-

otic shiatsu developed as a response to the Western

condition. The aim of treatment is to create balance

within the individual.

79