Tuesday, July 29, 2014


Introduction to Macrobiotic Cooking, Food and Diet

Introduction to Macrobiotic Cooking, Food and Diet


Macrobiotic cooking, food and diet has its specific rules on which food to prefer, how to cook it and which foods are the most suitable for actual season. Like the energy (electromagnetic charge), often referred in as Chi/Ki/Prahna, food can be either expansive (jin) or contractive (jang).

For hot temperatures of summer (yang) are ideal fruits, raw vegetables and light cooking (jin). For cold winter (jig) is ideal pressure cooking and baking (yang).

Here is a sorted list of foods starting with most expansive/jin and finishing with most contractive/jang: chemicals, preservatives, drugs, alcohol, simple sugars, spices, tea, coffee, tropical fruits and juices, fats and oils, tomatoes, potatoes, eggplant, peppers, soft diary products, temperate fruits, nuts, leafy green vegetables, ground round vegetables, beans and bean products, root vegetables, wild plants, sea vegetables, whole grains, fish, poultry, miso and tamari, salty cheese, red meat, eggs, caviar, sea salt.

macrobiotic food diet Introduction to Macrobiotic Cooking, Food and Diet

macrobiotic food diet1 Introduction to Macrobiotic Cooking, Food and Diet

macrobiotic food diet2 Introduction to Macrobiotic Cooking, Food and Diet

macrobiotic food diet3 Introduction to Macrobiotic Cooking, Food and Diet

macrobiotic food diet4 Introduction to Macrobiotic Cooking, Food and Diet

macrobiotic food diet5 Introduction to Macrobiotic Cooking, Food and Diet

macrobiotic food diet6 Introduction to Macrobiotic Cooking, Food and Diet

Photo Credit: THOR (CC BY 2.0)

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