Macrobiotic diet and philosophy

Adopting a macrobiotic approach to the foods we eat can lead to a healthier, more balanced life. Holly Davis reports.

Macrobiotics is often thought of as a diet alone, and a rather odd diet at that. In fact, it’s a philosophy that draws on several ancient Eastern wisdoms to understand the energetic properties of all things and their appropriate place in nature and in our lives. When applied to foods and their use as medicine, what is considered is the proportion of acidity (Yin) and alkalinity (Yang) in our body.

I first became interested in macrobiotics at 14. I had a terrible cold and a friend made me an umeboshi and kudzu tea – a Japanese drink I was assured would make me feel better and stop my runny nose. It worked so well I was hooked and in the 34 years since, my interest in macrobiotics (coined from the words macro, ‘big’, and biotic, ‘life’, to mean ‘big view of life’) has not abated.

The law of the universe

The Yin-Yang symbol (pictured opposite) suggests the fluid nature of life and its polar opposites. Yin represents the passive and feminine forces in nature, while Yang represents the active and masculine. The symbol reminds us there are no absolutes; everything contains a small percentage of its opposite and eventually, in the continuum, one turns into the other. Day turns to night, hot to cold, wet to dry and so on. This is described as ‘the law of the universe’. The law of the universe can be applied to everything, and living in harmony with this involves observing our relationship to these six vital signs of a healthy human being:

1. The level of vitality expressed – having sufficient energy to fulfil our desires.
2. Having a good appetite and digestion – to be satisfied without excess.
3. The enjoyment of peaceful sleep for six   hours a night, and to awaken rested.
4. Having an alert mind and good memory. To draw on past experiences as instruction for one‘s actions.
5. The state of our sense of humour – this is seen as the ability to appreciate the paradoxical nature of life and have the ability to let go.
6. Our ability to recognise the results caused by our actions.

According to the principles of macrobiotics, when we can say all of the above accurately describes us, we are in good health. But if any of these greatly contradict our current experience it may be time to look at addressing an imbalance. A macrobiotic practitioner can identify the underlying cause or causes, and suggest appropriate treatment. This usually begins with dietary adjustments.

Balancing act

Imagine a long tree trunk lying before you, upon which is everything that can be consumed. The most acidic (Yin) items are at one end of the trunk. This includes all those things that make us feel light-headed and that we may use to take us out of our physical experience, such as medicinal and recreational drugs, alcohol, sugar and tropical fruits. Then, in order of their potency, the most alkaline (Yang) items are positioned at the far end of the trunk. Yang items tend to give us a stronger sense of our physicality and we may use these to ‘ground’ ourselves. This includes salt, red meat, eggs and hard dairy foods. In the centre of the trunk are whole grains and as a generalisation, the items between here and the most alkaline end of the trunk grow on or below the ground and possess a more contracted, earthbound energy (for example, a carrot). Those items between the centre and the most acidic end grow on or above the ground and have a more expansive, heavenward energy (as seen in a branching plant, such as broccoli).

If we are fit and strong, we can lift this trunk in its entirety and balance it on our shoulders. If, however, our strength and health are compromised, we need to shorten the trunk equally from each end to the point that we can pick it up and balance it with ease. As our strength increases, we lengthen the trunk to the appropriate point to maintain balance.

What we eat, the proportion of different food groups we eat and how we prepare ingredients can all affect this balance. Also, the application of heat, time, pressure, sea salt and water will alter the energetic nature of an ingredient and its effect on our system. This may sound complex, but we use these principles quite intuitively. When the weather is hot we tend to eat more cooling foods; that is, raw foods or lightly steamed and stir-fried dishes.

In winter, we are drawn to saltier, slow-cooked dishes and tend to eat less raw food. We naturally combine different coloured vegetables when we cook; this helps to provide us with the wide range of nutrients we require. Eating what is locally grown (organic, when possible) and in season can also help us maintain the balance we desire.

With these principles in mind, here are several ideas that may be useful in warding off or placating some common ailments. For prolonged, serious health issues it is important to seek professional assistance.

Applying the principles

When you or your children are lacking energy or feeling run-down, it is a good idea to eat small portions of well-cooked foods that your body will not have to work hard to digest. Celtic sea salt is a powerful ally against bacterial infection and sea saltwater gargles are known to aid a sore throat. Exhaustion is a sign of an overly acidic condition, and a soak in a warm bath to which you have added a couple of handfuls of sea salt can be very restorative. When you notice the first signs you are unwell it is a good idea to reduce the amount of refined sugars and refined carbohydrates you are eating. Resting as much as possible and drinking warm fluids rather than eating heavy meals and very cold drinks can also help. Lightly seasoned, slow-cooked bone broths, particularly chicken or miso soup, will provide plenty of nutrients in a form that is easily absorbed. Homemade chicken stock is known in many cultures for its healing effects, and has been shown to contain antibiotic properties; it is a soothing food that is also enjoyable to eat.

A healing dish

Known as congee or hsi-fan (meaning ‘rice water’), rice porridge is traditionally eaten throughout China as a breakfast food. Easily digested and believed to act as a tonic for the blood and Qi (life force), it is renowned for its healing properties.

Congee is simple to make and inexpensive. It consists of a handful or two of rice simmered very gently, in six to eight times as much liquid for six to eight hours (add extra liquid as the congee thickens, so you have a thin soup). You can use water or stock and the ingredients you add determine the character and medicinal properties of the dish. According to traditional Chinese medicine:

• Congee made with brown rice has a diuretic effect; it is nourishing, thirst-quenching and good for nursing mothers.
• Congee cooked with chicken or mutton broth is given to assist the healing of injuries, extreme weakness and for wasting conditions (illnesses that weaken the body and might find you confined to bed, such as a serious bout of flu or auto-immune diseases).
• Adding carrot is said to aid digestion and eliminate flatulence.
• Ginger is said to be warming and provide antiseptic properties to the digestive organs. This may be helpful during bouts of diarrhoea, vomiting and indigestion.
• Mung beans have a cooling effect, which is beneficial in summer. They may also help reduce fever and slake thirst.
• Mustard helps to expel phlegm and clear congestion in the stomach.
• Yoghurt and honey are said to benefit the heart and lungs.
• You can make a deeply nourishing congee by dry-roasting brown rice prior to adding the liquid. Dry roast the rice until it has a nutty aroma and turns golden brown; it will begin to pop. This is particularly good for the ill with little appetite; if they are unable to eat at all, you can strain this congee and offer the liquid on its own.

My favourite congee is made from brown rice with fish stock or water, a small piece of kombu (sea vegetable) and Celtic sea salt, topped with finely sliced shallots and ginger, toasted sesame seeds and a drop or two of toasted sesame oil. I make a pot to keep in the fridge for a pick-me-up at the end of a busy week.

For life

As much as macrobiotics is my passion, I am a foodie first and my pantry reveals a wide range of influences. What I love about this philosophy is that nothing is excluded. If everything has a place, my job is to work out where that place is and if it is appropriate to the situation I find myself in. The principles are expressed in their own way within every culture across the world.

I will continue to use natural alternatives in the form of food as often as possible, so that if and when my family should require it, medical intervention will be as potent as can be. Food is surely one of life’s great pleasures and perhaps our most available and powerful tool for maintaining and restoring optimum health.

 

Photography: Sam McAdam.