Do not let the word macrobiotics scare you. The word simply means “long life”. The word macrobiotic is first found in German literature written by a scholar named Christophe Wilhelm Von Hufeland in 1776. Most people have the misconception that macrobiotics is just another diet. It has been around for several hundred years. Macrobiotics provides a healthier way of living due to its nutritional benefits for health and well-being.
      Of all the definitions I have read, I like the description on the Kushi Institute’s (2004) website which states, “Macrobiotics is a holistic and natural lifestyle, which addresses not only diet, but all areas of one's life.” Modern day macrobiotics takes the best of each phase and incorporating the healing foods within an open, flexible approach to healthy eating.
      There are two words that stand out in learning about macrobiotics. They are: way and philosophy. The macrobiotic way provides guidelines which encompass more than just food and becomes a philosophy in balancing all areas of life. The philosophy is based on the eastern concept of universal forces of energy which either expand or contract, known as Yin and Yang. Foods are classified into one of these categories based on the results they produce within the body. Those foods which do not have an extreme affect are considered balanced. Fruit and sugar are classified as yin; whereas, meat and salt are yang. Brown rice is a moderate food. For a good list of yin and yang classifications refer to the table at the end of this article.
      Macrobiotics is not as restrictive as some people believe. The diet is composed of

whole grains, vegetables (including a variety of sea vegetables), beans and bean products.

The modern, westernized diet allows consuming animal products of fish and seafood. What I

find interesting, that most diets completely ignore, is the inclusion of balanced oils,

condiments, seasonings and desserts. According to Wong (2007) The following is a...