Macrobiotics is the practical application of the natural laws of change. The term comes from
the Greek:”macro” means great, and “bios” means life. It is a tool that allows one to learn to
live within the natural order of life, the constantly changing nature of all things.
Macrobiotics as it is known today is the result of the tireless work and vision of
George Ohsawa(1863-1966). Ohsawa developed tuberculosis at the age of fifteen. By the time he was
eighteen, his mother, younger brother, and younger sister had all died of the same disease. His own
illness had progressed to the point that the doctors had given up all hope for him. Determined to
overcome his condition, Ohsawa began searching for alternative theories of health.
He based his theory and practice of macrobiotics on Sagen Ishizuka’s(1850-1910) theory of balancing
mineral salts, the early heaven’s sequence of the I-Ching, yin and yang, and other ancient Eastern
concepts. He lived to the age of 73, devoting his life to teaching macrobiotic theory and writing on
science, ethics, religion, and philosophy from a macrobiotic point of view.
While macrobiotic principles can be applied to all areas of life, we emphasize their application to diet
and health. The macrobiotic approach to diet emphasizes whole grains and fresh vegetables. For the most
part it avoids meat, dairy foods, and processed foods. The goal is to provide the body with essential
nutrients so that it can function efficiently without loading it with toxins or excesses that must be
eliminated or stored.
And since that body is always adjusting to change in the environment and in its own aging process, its
needs will always change as well. The idea is to balance the effects of foods eaten with other
influences on the body, largely through diet, and t o adjust to changes in a controlled and peaceful