Prevention is better than treatment

The macrobiotic diet foundations are cereals in grains, legumes, marine vegetables (algae), land vegetables (greens), seed oils of first pressing, fermented foods like miso, tamari and other food; they are also the best remedies to prevent diseases. All these aliments can be conserved naturally for all the year in a fresh and dry place. The main purpose in preparing a macrobiotic meal, is the creation of a harmonic balance between yin and yang, two forces that are opposite and complementary; they govern all what exists by compensating the acidity with the alkalinity and pursuing a healthy and well balanced diet. For example: when the tofu is prepared, that it is yin, they add soya sauce tamari, that it is yang and, even, a little of ginger (spicy) so as to balance the too salty flavour of the soya sauce tamari.Therefore when we eat rice (sweet taste), we flavour it with some gomashio, adding a delicate bitter taste, because both its ingredients (sesame seeds and marine salt) have been toasted. Now we are listing the basic aliments of the macrobiotic diet.

MARINE ALGAE (Kombu, Wakame, etc.): rich in calcium, phosphorus, magnesium, iron, iodine, sodium, vitamins A, B1, B12, C, proteins and carbohydrates that are easily digestible. They purify the blood by keeping its alkalinity and they also help to melt fat and mucus accumulations.

 

UMEBOSCHI (Prunun mume): It is " the Queen of alkaline foods ", thanks to its elements of alkaline mineral salts, as magnesium, manganese, potassium , and, in comparison with the other fruit, it has a double quantity of calcium (65 mg), iron (130 mg) and phosphorus (2.7 mg). It contains the phosphoric acid and plenty of the citric acid, that facilitates the absorption of mineral salts. Moreover it has the picric acid that stimulates the activities of the liver; the catechin accelerating the intestine peristalsis, and promoting the digestion of the proteins and finally, in the peel, the pectin with a laxative effect.

MISO (source of flavour ): It is a paste of fermented, marinated and aged beans of soya. It contains in a balanced way carbohydrates, essential oils, vitamins, mineral salts, active proteins and enzymes helping the digestion.

GOMASHIO: it is a compound balanced in the several percentages of sesame seeds (goma) and marine salt not refined (shio); its daily use strengthens the body; we advise you to take a teaspoon of it with cereals once or twice a day . Moreover it nourishes and strengthens the nervous independent system and it contributes to establish a strong and correct balance of the elements yin and yang in our body.

TAMARI (liquid pool): it is a dense liquid appearing on the surface during the fermentation of the miso; it has a stronger taste than SHOYU (soya sauce) that is drawn from whole soya beans, according to a rather slow process of fermentation They both contain some active enzymes that stimulate the secretion of the gastric juices. They neutralize the extremes both acid and alkaline of the body and strengthen the cardiac muscle and its ability to contract.

KUKICHA (tea in small branches): it has an alkaline effect on the blood, a sedative effect in the cases of insomnia, and is useful for those who suffer from gastritis and nausea. It does not contain either theine or caffeine and it can be taken daily.

MU TEA: it is formed by a mixture of 16 ingredients yin as well as yang, of roots, wild plants and herbs, among which the ginseng. It gives tone to the organs of the digestive, respiratory and urinary apparatus. The Mu Tea has been created by George Ohsawa, who was inspired by an ancient oriental prescription of a remedy for women disorders.