Macrobiotics

 Zen Macrobiotics is the "flame" of macrobiotics. It was written in 1960 by Ohsawa to introduce macrobiotics to the United States. This unabridged edition, combines the original manuscript corrected by Ohsawa in 1960 with the 1965 Oles edition, including a restoration of over 240 recipes left out of other editions, and a complete index.

Having been studied by hundreds of thousands of people since 1977, The Book of Macrobiotics has now been completely revised and expanded to reflect refinements in Michio Kushi's teachings (Michio has been teaching macrobiotic diet and philosophy since 1963), as well as many developments in the modern practice of

It is simple in its approach and powerful in its effecta diet of natural foods and the use of home remedies made from natural food products, designed to eliminate disease symptoms and strengthen the bodys own healing powers. In the past, these remedies were passed from generation to generation by word of mouth.

While my previous book, Modern-Day Macrobiotics focused on food, this book explores the philosophy, thinking, and practices that make macrobiotics such a powerful approach to life.

A macrobiotic diet is beneficial not just physically, but spiritually and emotionally. Consisting of grains, vegetables, nuts and seeds, and other foods that are primarily whole, living, and unprocessed, it combines foods in a way that balances the body’s energies.

Do-In is an ancient traditional exercise for the cultivation of physical health, mental serenity, and spirituality. Over the last 5,000 years, it has served as the origin of such well-known disciplines as shiatsu, acupuncture, moxibustion, yogic exercises, and meditation.