Marina is an international artist, sculptress and art teacher. Since 2008 she has been professionally involved in artistic projects within different backgrounds such as land art, garden design, art therapy and community art in different regions of the world.
Starting today she will be posting periodically about her new journey following an Macrobiotic diet. The first time I (Cintia Milk) heard that, I was like: MACRO WHAT? But as I started reading, and analyzing how she would prepare her food, I thought it would be great to share this with the rest of you! Macau might have people following this that we don’t even know! So! Get your mind open, don’t take it as YOU MUST DO IT, and reflect upon it! – (I personally don’t think is suitable for me, but I did apply some little things already hehe)
My eating habits changed when I become aware that allergies and other health issues are intrinsically connected to what we eat. That said, sooner or later I would come across macrobiotics. It has been a few months that I have started to introduce some macrobiotic staples in my pantry. I’m still a beginner, but so far so good! I’m happy to share my learning about this new world with ManaVida, and I look forward to hearing from you and especially from macrobiotic folks in Macau / Hong Kong!
The word macrobiotics derives from the Greek words macro and bios which mean great and life. It was first used in 1796 by the German doctor Christoph von Hufeland in his book Macrobiotics: The Art of Prolonging Human Life. Based on this book and the ideas of doctor Sagen Ishizuk, George Ohsawa formulated the principles of macrobiotics as it is known today:
- Foods are the foundation of health and happiness.
- Potassium and sodium are both antagonistic and complimentary elements in food and determine its “yin/yang” quality.
- Grain is the natural staple food of man.
- Food should be unrefined, whole and natural.
- Food should be grown locally and eaten in season.
Ohsawa and later Michio Kushi related traditional Oriental medicine with macrobiotic food and explained the different types of energy different food have and how it affects us. By now, you are probably asking which food do macrobiotic folks eat then? Whole grains, beans (such as adzuki, chickpeas, tofu and tempeh), local and seasonal organic vegetables (such as carrot, turnip, collard greens and pumpkin), soups, sea vegetables (wakame, kombu, nori, etc.), mild desserts sweetened mainly with rice syrup, some fruit, some fish, natural fermented pickles, a few condiments, nuts, seeds, non-aromatic teas, miso and other fermented foods as well.
What are living foods? and What influences the energy of food? will be our next topics. Stay tuned!