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»What is Macrobiotics? »Macrobiotic Lifestyle Suggestions »The Basics & Benefits of Macrobiotics Part I »Changing with Our Environment »Respecting Human Needs »The Basics & Benefits of Macrobiotics Part I »Dietary Diversity »Benefits of Macrobiotics »New Reasons to be Dairy-Free »Our Resources »Download these topics |
what is macrobiotics? Macrobiotics is the art and science of health and longevity through the study and understanding of the relation and interactions between ourselves, the foods we eat, the lifestyles we choose to lead, and the environments in which we live. 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. 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 state with the natural environment. As what we choose to eat and drink and how we live our lives are primary environmental factors that influence our health and create who we are, the macrobiotic approach emphasizes the importance of proper dietary and lifestyle habits. The macrobiotic approach is based on principles, theories and practices that have been known to philosophers, scholars, and physicians throughout history. The term "macrobiotics" comes from Greek ("macro" meaning "large" or "long", and "bios" meaning "life") and was first coined by Hippocrates, the father of western medicine. Its most recent development stems from Michio Kushi who was inspired by philosopher-writer Georges Ohsawa.George Ohsawa published numerous works in Japanese, English and French, which combined the western traditions of macrobiotics with 5,000 years of traditional oriental medicine. By using macrobiotic principles to address and adjust environmental, dietary and lifestyle influences, thousands of individuals have been able to prolong their lives by recovering from a wide range of illnesses including heart disease, cancer, diabetes and many others (view some of these recovery testimonials on our library pages). The macrobiotic approach to health recovery can be used along with conventional and alternative medical treatment and intervention and is compatible with and adaptable to all forms of religious and traditional cultural practices. Some traditional and basic macrobiotic practices include eating more whole grains, beans and fresh vegetables, increasing variety in food selections and traditional cooking methods, eating regularly and less in quantity, chewing more and maintaining an active and positive life and mental outlook. General dietary and lifestyle guidelines for persons living in a temperate, four seasons climate have been established by Michio Kushi. These guidelines outline basic dietary proportions along with healthier lifestyle habits and are not intended to define a specific regimen that one must follow, as additional adjustments are required for individual application which will vary according to personal situations. If you are seeking specific advice we recommend that you visit the Kushi Institute and meet with a Macrobiotic Counselor. The Kushi Institute's week-long training program "The Way to Health" is also recommended, as it gives you the skills and knowledge to put your counselor's advice into practice correctly. Following are Michio Kushi's standard macrobiotic dietary and lifestyle suggestions. Standard Macrobiotic Dietary and Lifesyle Suggestions For Occasional Use: Fish & Seafoods , Seasonal Fruits , Nuts, Seeds, and Other Natural Snacks, Food categories and general daily proportions for persons living in a temperate climate: Whole Cereal Grains 50% by weight Organically grown, whole grain is recommended, which can be cooked in a variety of cooking methods. Grains include: Brown rice, barley, millet, oats, corn, rye, wheat, and buckwheat. While whole grains are recommended, a small portion of the recommended percentage of grains may consist of noodles or pasta, un-yeasted whole grain breads, and other partially processed whole cereal grains. Vegetables Approximately 20 - 30% by weight Local and organically grown vegetables are recommended, with the majority being cooked in various styles such as lightly steamed or boiled, sauteed with a small amount of unrefined, cold pressed oil, etc. A small portion may be used as fresh salad, and a very small volume as pickles. Vegetables for daily use include: green cabbage, kale, broccoli, cauliflower, collards, pumpkin, watercress, parsley, Chinese cabbage, bok choy, dandelion, mustard greens, daikon greens, scallion, onions, daikon radish, turnips, burdock, carrots, winter squash such as butternut, buttercup, and acorn squash. For occasional use in season (2 to 3 times a week); cucumber, celery, lettuce, herbs such as dill, chives. Vegetables not recommended for regular use include: potatoes, tomatoes, eggplant, peppers, spinach, beets, and zucchini. Beans & Sea Vegetables Approximately 5 - 10 % by weight The most suitable beans for regular use are azuki beans, chickpeas, and lentils. Other beans may be used on occasion. Bean products such as tofu, tempeh, and natto can also be used. Sea vegetables such as nori, wakame, kombu, hiziki, arame, dulse, and agar-agar are an important part of the macrobiotic diet as they provide important vitamins and minerals. Soups Approximately 5 - 10 % by weight Soups may be made with vegetables, sea vegetables, grains, or beans. Seasonings include miso, tamari soy sauce, and sea salt. Beverages Recommended beverages include: Roasted bancha twig tea, stem tea, roasted brown rice tea, roasted barley tea, dandelion root tea, and cereal grain coffee. Any traditional tea that does not have an aromatic fragrance or a stimulating effect can also be used. When drinking water, spring or good quality well water is recommended, without ice. Occasional Foods Fish, 1 - 3 times per week approximately 5 - 10 % by weight of that day's consumption. Recommended fish include fresh white-meat fish such as flounder, sole, cod, carp, halibut or trout. Fruit or fruit desserts, made from fresh or dried fruit, may be served two or three times a week. Local and organically grown fruits are preferred. If you live in a temperate climate, avoid tropical and semi-tropical fruit and instead, eat temperate climate fruits such as apples, pears, plums, peaches, apricots, berries and melons. Frequent use of fruit juice is not advisable. Lightly roasted nuts and seeds such as pumpkin, sesame, and sunflower seeds. Peanuts, walnuts and pecans may be enjoyed as an occasional snack. Rice syrup, barley malt, amasake, and mirin may be used as sweeteners. Brown rice vinegar or umeboshi vinegar may be used occasionally for a sour taste. Recommended condiments Gomashio, seaweed powder (kelp, kombu, wakame, and other sea vegetables), Sesame seaweed powder, umeboshi plums, tekka, pickles and sauerkraut made using sea salt, miso, or tamari. Additional Dietary Suggestions Cooking oil should be vegetable quality only. To improve your health, it is preferable to use only unrefined sesame or corn oil in moderate amounts. Salt should be naturally processed sea salt. Traditional, non-chemicalized shoyu or tamari soy sauce and miso may also be used as seasonings. Foods to Eliminate for Better Health Meat, animal fat, eggs, poultry, dairy products (including butter, yogurt, ice cream, milk and cheese), refined sugars, chocolate, molasses, honey, other simple sugars and foods treated with them, and vanilla. Tropical or semi-tropical fruits and fruit juices, soda, artificial drinks and beverages, coffee, colored tea, and all aromatic stimulating teas such as mint or peppermint tea. All artificially colored, preserved, sprayed, or chemically treated foods. All refined and polished grains, flours, and their derivatives, mass- produced industrialized food including all canned, frozen, and irradiated foods. Hot spices, any aromatic stimulating food or food accessory, artificial vinegar, and strong alcoholic beverages. Top Macrobiotic Lifestyle Suggestions Eat only when hungry. Proper chewing (around 50 times or more per mouthful) is important for good digestion and assimilation of nutrients. Eat in an orderly and relaxed manner. When you eat, sit with a good posture and take a moment to express gratitude for the food. You may eat regularly two or three times per day, as much as you want, provided the proportion is generally correct and each mouthful is thoroughly chewed. It is best to leave the table satisfied but not full. Drink liquids moderately, only when thirsty. For the deepest and most restful sleep, retire before midnight and avoid eating at least 2 to 3 hours before sleeping. Wash as needed, but avoid long hot baths or showers which deplete the body of minerals. Use cosmetics and cleaning products that are made from natural, non-toxic ingredients. Avoid chemically-perfumed products. For care of the teeth, brush with natural preparations. As much as possible, wear cotton clothing, especially for under-garments. Avoid wearing synthetic or woolen clothing directly on the skin. Avoid wearing excessive accessories on the fingers, wrists, neck, or any other part of the body. Spend time outdoors if strength permits. Walk on the grass, beach or soil up to one half hour every day. Spend some time in direct sunlight. Exercise regularly. Activities may include walking, yoga, martial arts, dance, etc. Include some large green plants in the home to freshen and enrich the oxygen content of the air. Open windows daily to permit fresh air to circulate, even in cold weather. Keep your home in good order, especially the areas where food is prepared and served. To increase circulation and elimination of toxins, scrub the entire body with a hot, damp towel every morning or every night. If that is not possible, at least scrub the hands, feet, fingers and toes. Avoid using electric cooking devices (ovens and ranges) or microwave ovens. The use of a gas or wood stove is preferred. Use earthenware, cast iron, or stainless steel cookware rather than aluminum or teflon-coated pots. Minimize the frequent use of television and computer display units. When using a computer, protect yourself from potentially harmful eletromagnetic fields with a protective shield over the screen and other safety devices. Top The Basics & Benefits of Macrobiotics Part I (By Edward Esko) One of the most basic principles of macrobiotics is to eat an ecological, environmentally - based diet. That means to rely primarily on foods native to the climate and environment in which we live. Until the modern age, people were more or less dependent on the products of their regional agriculture. Foods that grew in their area formed the basis of their daily diet. It was not until modern technology that it became possible for people to base their diets on foods from regions with far different climates. Today, it is common for people to consume bananas from South America, sugar from the Caribbean, pineapples from the South Pacific, or kiwi from New Zealand. However, our health depends on our ability to adapt to the changes in our environment. When we eat foods from a climate that is very different from ours, we lose that adaptability. As society moved away from its traditional, ecologically-based diet, there has been a corresponding rise in chronic illness. Therefore, for optimal health, we need to return to a way of eating based on foods produced in our local environment, or at least on foods grown in a climate that is similar to ours. Foods with more yang, or contracted energy remain viable longer and can come from a greater distance than foods with more yin, or expansive energy. Sea salt and sea vegetables are examples. They are rich in contracted minerals and can come from the oceans around the world, provided these waters are within your hemisphere. Grains, especially with the outer husk attached, remain intact for a long time, even thousands of years, and can come from anywhere in your continent. Beans also travel well and can come from a similarly wide area. However, vegetables and fruits are more yin or expansive; they decompose more rapidly than grains and beans, and unless they are naturally dried or pickled, are best taken from your immediate area. Top Changing with Our Environment It is also important to adapt our cooking and eating to seasonal changes. The modern way of eating does not do this, as people eat pretty much the same diet throughout the year. High temperatures and bright sunshine produce a stronger charge of upward energy in the environment. Water evaporates more rapidly and plants become lush and expanded. Spring and summer are times of upward, expansive energy. Then toward the end of summer, energy starts to change, moving downward and inward. In colder and darker conditions, such as those of autumn and winter, downward or contracting energy is stronger. How can we adapt to these changes? During spring and summer, we can make our diet lighter and fresher, meaning that we use less fire in cooking. We do not need as much fire in our cooking because fire is already there in the form of strong sunshine. When it is hot, we do not need warmth from our food. As we move into autumn and winter, with cooler temperatures and stronger downward energy, we make our food hearty and warming by using more fire in cooking. As the seasons change, we also need to utilize the natural products of our environment. Our gardens are filled with vegetables and other foods during the spring and summer, so we can naturally eat plenty of fresh garden produce during these times. For example, summer is the time when corn is readily available, so it is fine to eat plenty of fresh corn in that season. From season to season, atmospheric energy alternates as part of the daily cycle. Upward energy is stronger in the morning, while downward energy is stronger in the afternoon and evening. In order to eat in harmony with this cycle, breakfast should be light, not heavy. A breakfast of eggs and bacon is dense and heavy, and goes against the movement of energy. Breakfast grains can be cooked with more water, so that they become lighter and more easily digested. Dinner can include a greater number of side dishes, and we normally eat more in the evening, since at that time, atmospheric energy is more condensed and inward-moving. Lunch can also be quick and light, since at noon, atmospheric energy is very active and expansive. Quick light cooking, such as that in which we reheat leftovers, can be done at that time. Top Respecting Human Needs Another important principle is to eat according to our distinctive needs as a species. Our teeth reveal the ideal proportion of foods in the human diet. We have thirty-two adult teeth. There are twenty molars and premolars. The word molar is a Latin word for millstone, or the stones used to crush wheat and other grains into flour. These teeth are not suited for animal food, but for crushing or grinding grains, beans, seeds, and other tough plant fibers. There are also eight front incisors (from the Latin, to cut) and these are well-suited for cutting vegetables. We also have four canine teeth. The canines can be used for animal food, not necessarily meat, but foods such as white-meat fish. The ideal proportion of foods as reflected in the teeth is five parts grain and other tough fibrous foods, two parts vegetables, and one part animal food. The ideal ratio between plant and animal food is seven to one. The modern diet does not reflect this pattern. Rather than whole grains, meat or other types of animal food are the primary foods. Vegetables are often used as garnish to the main course of animal food. Cereal grains are eaten almost as an afterthought, and are eaten in the form of white bread, white rolls, and other highly refined products. Refined bread or rolls are used simply as a vehicle to carry a hot dog, hamburger, or some other type of animal food. Grains are an incidental part of the modern diet. Today, people are eating the opposite of what they should be eating. That is why so many health problems exist in the modern world. One of the clearest messages I received from the books of George Ohsawa was that plant-based diets are superior to animal-based diets. When Ohsawa presented that idea many years ago, Western doctors and nutritionists laughed. They believed that animal protein was superior to plant protein, and that cultures in which animal protein formed the basis of the diet were more advanced than cultures that relied on grains and other plant foods. However, that view is changing. The vanguard of modern nutrition now agrees that plant-based diets are better for our health. If we compare the health patterns of people who are eating plant-based diets with those who are eating animal food, the grain- and vegetable-eaters have far lower rates of chronic disease. There is an exception to this of course. If you would like to eat animal food, it would be better for you to move to the Far North, above the Arctic Circle. Then you can eat plenty of animal food. But if you live in Houston, where it is a hundred degrees in the summer, then it is out of order to eat barbecued steak. It does not fulfill our biological needs nor does it make our condition harmonious with our environment. Macrobiotics also recommends respecting dietary tradition. In the Bible we read, "give us this day our daily bread." Bread is symbolic of grain itself. Wheat, barley, and other grains were considered the staff of life. In the Far East, rice was considered the staple food, the staff of life. Native Americans respected corn as their staff of life. Wherever you look, no matter what your tradition is, if you go back far enough, you find that your ancestors were eating grains as their principal foods. They used local vegetables and beans as secondary foods. They were eating much less animal food than at present. Nightshade vegetables, especially tomatoes and potatoes, were originally not a part of the diet in Europe. These vegetables were brought to Europe from Peru. The original Italian diet did not include tomato sauce. It was very close to a macrobiotic diet. Originally they did not use much meat, they used more seafood, because Italy is a peninsula. They did not use butter, but used olive oil in cooking. Instead of umeboshi plums, they used pickled olives. The basis of the diet was whole grain pasta and rice. As people abandoned these traditional eating patterns in favor of the modern diet, their rates of degenerative disease, especially heart disease and cancer, increased dramatically. Top The Basics & Benefits of Macrobiotics Part II (By Edward Esko) The practice of macrobiotics is based on the understanding of food as energy. Electrons and protons are not solid particles, but condensed packets of energy. Everything is actually energy, everything is composed of vibration. There is no unchanging or fixed substance in the universe. Therefore, our understanding of food incorporates, but is not limited to, theories of modern nutrition. In modern nutrition, food is viewed as matter. In reality, there is an invisible quality to food (and to life itself) that cannot be measured scientifically. We must perceive that invisible quality directly through our intuition. In macrobiotics, we employ a very simple tool for understanding the movement of energy. We understand food in terms of yin (expansion) and yang (contraction). All foods are made up of varying degrees of these two basic forces. We use this understanding to see how food affects us in a very dynamic and practical way. By understanding food as energy, we see that it affects not only our physical condition, but our mind, emotions, and even our spirituality. These invisible aspects of life are a function of the quality of energy we manifest. If we eat a food such as steak, which is very yang or contracted, we are naturally attracted to foods with the opposite quality of energy. So we eat the steak with potatoes, alcohol, or a sugary dessert such as ice cream. All of these foods are extremely yin. In order to balance extremes, we have to add many things that we don't need. We wind up taking in excess fat, excess protein, excess carbohydrate, and excess water. Our body is constantly being challenged. However, what happens when our main food is more balanced? If you look at a nutritional analysis of whole grains--brown rice, barley, millet, whole wheat--you discover that their ratio of minerals to protein and protein to carbohydrate approximates one to seven. Short grain brown rice comes closest to the one to seven ratio, that, nutritionally speaking, represents the balancing point between expansive and contractive energies on the planet. If you eat whole grains every day, your main foods are balanced in themselves. It is much easier to balance yin and yang in your diet as a whole. Eating whole grains as your primary food makes it much easier to maintain optimal nutritional and energetic balance. Macrobiotics recommends that our foods be as natural as possible. Today, however, people are using poor quality table salt, treated city water, animal protein instead of plant protein, saturated animal fat instead of vegetable oil, chemically processed rather than organic foods, and plenty of simple sugars instead of complex carbohydrates. It is no wonder that modern people's health is suffering, because the quality of each of these nutritional factors is poor. The understanding of food as energy can guide us not only in creating an optimal diet, but in the use of simple home remedies for the relief of illness. For example, suppose someone has a kidney stone. What type of energy does that represent, more expansive, yin energy or more condensed, yang energy? A kidney stone is condensed, something like hard, frozen energy. In order to offset that, we need to apply something with the opposite, activating energy. Should we apply heat or cold? We should apply heat. Heat will activate this frozen energy and make it melt and break down. A hot ginger compress can be applied for that purpose. Fever represents the opposite type of energy. Fever is an example of hot, overactive energy. What would balance that? Something with cool, inert energy. Ice is too cold for this purpose. Ice is so cold that it makes the body contract, so that the excess that is trying to come out through the fever will, instead, be held inside. Something a little milder is needed. Also, our body is part of the animal world, so something from the plant kingdom helps to make balance. A simple macrobiotic remedy for fever is to apply a cabbage leaf or another leafy green directly to the forehead. Another remedy is to take raw tofu, which is cool and inert, mash it, and apply it to the forehead. This application, known as a tofu plaster, draws heat out of the body. It can lower a fever in a matter of minutes. The principle of energy balance can help you manage a variety of minor conditions at home without aspirin or other medications. Top Dietary Diversity Macrobiotics also teaches that we respect biodiversity, or the tremendous proliferation of life on earth. Many people are concerned with preserving the wealth of species on our planet because biodiversity is now being threatened by civilization. Many species, including those in tropical rain forests, are disappearing. Others are in danger. Scientists have discovered that amphibians such as frogs and salamanders are diminishing, perhaps because of ozone depletion or acid rain. The tiger, the symbol of power and beauty, is vanishing from the wild. However, in nature, biodiversity is the rule, not the exception. To reflect this in our eating, we need to practice what I call dietary diversity. There is a wide proliferation of life on earth, a wide range of species, and to translate that into our day to day eating, we need plenty of variety in our selection of foods, and also in our cooking methods. Macrobiotic eating is not narrow or strict. Through macrobiotics, we discover a wide range of healthful new foods. We also need to respect the endless diversity of individual needs. Although we share certain fundamental things in common, each of us is different. If we are active, we should eat a certain way for physical activity. If we are sitting behind a desk, our diet should be somewhat different. Men and women also need to eat differently. Between men and women, who can eat more animal food? Men. Who can eat more raw salad and sweets? Women. Children and adults also need to eat differently. Babies are already yang--small and contracted--so their diets need to be more yin--soft and sweet-tasting, with little or no salt. If you have eaten plenty of animal food in the past, in order to restore balance, you need to base your diet on plant foods. Or if you have a health problem caused by your past way of eating, you can emphasize certain foods in order to offset that. Top Benefits of Macrobiotics Now, what are the benefits of macrobiotic living? Eating this way can help us maintain optimal health and achieve longevity. People such as the Hunza in Kashmir, known for their good health and longevity, eat grains and vegetables as their main food. They were eating more or less a macrobiotic diet adapted to their mountainous terrain and climate. The first benefit of macrobiotic eating is physical health and longevity. A second benefit is peace of mind. That peace of mind comes from the awareness that we are living and eating in harmony with the universe. We are living in harmony with the movement of energy. That is the source of inner peace. Our mind and emotions are very much conditioned by what we eat. If you feed your child plenty of sugar, what kind of mind or emotions result? Children become hyperactive or cry a lot, and become overly emotional. If we eat plenty of meat, what kind of mind and emotions are produced? We become aggressive or in the extreme, even violent. What happens when we eat plenty of nightshade vegetables such as tomatoes or potatoes? We become depressed. Incidentally, these vegetables have recently been found to contain nicotine. Nicotine is an addictive substance, and that may explain why many people find it difficult to stop eating these vegetables. As your mind and emotions become more stable and peaceful, you naturally develop a sense of family and community. Modern values--such as competition, dog eat dog, survival of the fittest, etc.--have all arisen from a carnivorous diet. Grain-eating people develop a completely opposite view. Instead of seeing scarcity on the earth, we realize that we live in a universe of abundance. Rather than fighting over resources, the issue becomes how to share the tremendous natural wealth on our planet. Meat-eating tends to produce isolation, something like the lone hunter or lone wolf, rather than a sense of community. Hunters such as lions and hyenas are constantly fighting with each other. Grain-eaters develop a completely opposite way of thinking based on cooperation. Meat-eating also leads to a more nomadic lifestyle, following the herd, and we tend to become unsettled, rather than stable or settled down. Grain-eating agricultural life is more stable, more settled. Which way of life encourages more stable family life? When the men are off hunting all season, or if the entire village has to constantly be on the move, it is difficult to maintain stability. Macrobiotic living strengthens our community and family life. People naturally desire to help and support each other. Through macrobiotics, you become friends with everyone. As we continue to eat this way, our concept of family expands to include all of humanity. We reconnect with our human family on planet earth. Macrobiotic living can also help us gain spiritual understanding. Do you think it is easy to meditate if we eat hamburgers, or if our mind is very angry or upset, or if we are always stressed out? Or if we are eating sugar or drinking Coke all the time, so that our mind is often hyperactive and scattered, can we really stabilize and center our energy? These conditions make if very difficult to enter into deep, tranquil, and peaceful meditation. In order to allow spiritual energy to smoothly channel through us, and to use that energy, macrobiotic eating --grains and vegetables-- is ideal. We should not forget that all great spiritual traditions included some form of dietary discipline. In the Orient, the cooking in Buddhist and Taoist monasteries was called shojin ryiori, or "cooking for spiritual development." These traditions were based on the understanding that food accelerates our spiritual consciousness. By selecting the proper food, we develop our spiritual quality. In these traditions, do you think animal food was a part of their diets? No. They were completely vegetarian. However, in traditional times, vegetarian eating, especially in cooler climates, meant eating cooked brown rice, daikon and other vegetables, tofu and bean products, etc., rather than a lot of raw fruit or salad. Finally, as we achieve good health, peace of mind, a sense of family and community, and spiritual understanding, we gain the ability to play and have a big dream or adventure in this life. Macrobiotics is based on change or transmutation. In other words, we try to gain the ability to change things into their opposite according to our free will. So if we are experiencing difficulty, using macrobiotic understanding, we try to change that into pleasure or enjoyment. Or if we are experiencing sickness, we self-transform that into health. Or if the world is in danger of war, as our adventure, as our play, as our challenge, we transform that into peace. You can even gain the ability to transmute or transform any type of food into your health and vitality. In other words, you embrace your antagonist and turn it into your friend. As George Ohsawa said, ultimately there are no restrictions. The realization of total freedom, or the freedom to play endlessly in this infinite universe, is the ultimate benefit of macrobiotic living. Top New Reasons to be Dairy-Free: In macrobiotic thinking, milk is a more yin or expansive food. Milk is a food for growth; it promotes rapid development of the newborn. Mother's milk is suitable for the earliest stages of life, but once teeth come in and a baby is able to eat grains and other vegetable foods on his own, milk is no longer necessary nor beneficial. It is at that time that the natural process known as weaning occurs, in which the young graduate to the next level of eating. This process occurs throughout the animal kingdom. Once animals are weaned, however, they do not continue drinking milk. Man is the only species that continues taking milk beyond infancy, and the only species that takes the milk of other animals. In macrobiotic thinking, this practice is harmful both physically and spiritually. The association between regular consumption of dairy products and a plethora of human diseases has been documented in numerous studies around the world. Now, modern science is providing consumers with additional reasons to avoid dairy foods. Compared to animals living freely in nature, modern farm animals are often sick and weak. They live in artificial environments, under unnaturally crowded conditions, and are fed a highly synthetic diet. In order to keep these animals alive and free of infection, they are routinely fed antibiotics. Antibiotics are extremely yin; they are also given to livestock to stimulate growth. Since they are yin, antibiotics are effective against bacteria, which, among microorganisms, are more yang. They are not effective against viruses, which are more yin than bacteria. Yin and yang attract and interact with one another, whereas two yins repel and do not interact. Just as no two people are exactly alike, no two bacteria, even within the same strain, are identical. Certain microbes within a given batch will be more yin, others more yang. The more yang varieties of bacteria will be killed by an antibiotic, whereas like viruses, the more yin varieties will not be affected. These latter bacteria, which react more like viruses, are said to be "drug resistant." When antibiotics are applied, non-resistant bacteria are killed, while resistant bacteria survive, multiply, and even pass their resistance on to other microbes. As time goes by, an increasing number of common bacteria are evolving resistance to antibiotics. The reason for this is twofold: indiscriminate use of antibiotics by the medical profession, and the use of antibiotics in livestock. In an article entitled, The End of Antibiotics?, Newsweek stated the problem as follows: Resistant infections killed 19,000 U.S. hospital patients (and contributed to the deaths of 58,000 more) in 1992. "Many of the diseases we thought we had under control are coming back," says the CDC's Mitchell Cohen. That's because a host of common bugs now resist one or more antibiotics. Strains of pneumococcus, which can cause ear infections, meningitis, pneumonia and blood infections, became resistant to penicillin and to four other antibiotics in just the last six years. Some 20 percent of TB microbes resist isoniazid, the treatment of choice, and gonorrhea microbes resist penicillin. Regarding the role of dairy and other animal foods in the spread of drug resistant bacteria, the Newsweek article stated: Antibiotics in farm animals leave behind drug-resistant microbes in milk and meat; with every burger and shake, supermicrobes pour into your gut. There, they can transfer drug-resistance to bacteria in the body, making you vulnerable to previously treatable infections. Another new drawback to dairy food has occurred as a result of recent government approval of genetically-engineered bovine growth hormone, or recombinant BGH. Genetically-engineered growth hormone is now in use, and much of the milk, cheese, butter, yogurt, ice cream, and infant formula consumed in the U.S. will soon contain it. None of these foods will carry a label warning consumers that rBGH was used in their production. The production of milk is a yin or expansive function. Cows injected with rBGH produce up to 20 percent more milk. Because it stimulates lactation, rBGH must therefore be extremely yin. Cows who receive rBGH are more prone to fatigue, weight loss, and mastitis, an infection of the milk-secreting udder. Researchers note up to an 80 percent incidence of mastitis in hormone-treated cows. Antibiotics are the treatment of choice for mastitis; the use of rBGH will necessitate the use of even greater amounts of antibiotics and accelerate the development of drug-resistant microbes. A Government Accounting Office report on rBGH stated: "The increase in mastitis levels reported in the rBGH pivotal studies suggests that the potential for an increase in milk antibiotic levels is very real." The use of rBGH in dairy cattle may also lead to contamination of milk with pus and bacteria. Over the years, epidemiological studies have associated consumption of milk and other dairy products with breast cancer. The use of rBGH may increase this risk. Dr. Samuel Epstein, a noted environmental medicine specialist at the University of Illinois, stated in an article in the Los Angeles Times that rBGH increases the level of insulin-like growth factor-1, or IGF-1, in cow's milk, and that: IGF-1 induces rapid division and multiplication of normal human breast epithelial cells in tissue cultures. It is highly likely that IGF-1 promotes transformation of normal breast epithelium to breast cancer. IGF-1 maintains the malignancy of human breast-cancer cells, including their invasiveness and ability to spread to distant organs. In nature, every action produces an opposite reaction. Every front has a back, and the bigger the front, the bigger the back. The risks associated with the use of rBGH in milk, together with the dangers resulting from a greater use of antibiotics, should cause many consumers to think more seriously about the quality of the foods they are eating and turn to more natural, vegetable-quality alternatives to dairy products. Source: Basics and Benefits of Macrobiotics, Copyright © 1995 by Edward Esko, all rights reserved. Top Resources Macrobiotics Online Mariam Nour Top Download You can download all the topics on this page from here. they are in txt files. file 1 file 2 |