Macrobiotics is a high-fiber, low-fat dietary regimen that emphasizes whole grains (especially brown rice), vegetables, fermented foods, and a limited amount of animal products for holistic health and healing. It was first popularized by George Ohsawa (1893–1966; also known as Sakurazawa Yukikazu) and has a worldwide following today with an extensive network of schools, restaurants, and food companies. Because of its Japanese origins, the macrobiotic regimen features Japanese traditional foods (e.g., seaweeds, umeboshi or pickled plums, and miso or soybean paste), cooking techniques, and home health remedies. Ohsawa’s macrobiotics combined Daoist yin and yang philosophy (i.e., the philosophical idea that opposite forces such as dark and light or fire and water are actually complementary), nutritional theory, and Japanese folk wisdom. The basic principle is to ...

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