In macrobiotics, we recommend using barley or brown rice miso that has been aged two to three years. Certain preparations of miso provide the most benefit. Miso soup can be enjoyed often or daily, and even two to three times a week will start to improve your health. In my experience, the two best preparations are miso soup and miso-tahini spread.
lifestyle and fertility are related There are three stages of fertility. First is the ability to become pregnant. The second is having a healthy full-term pregnancy and natural childbirth (from a macrobiotic perspective this means without the aid or use of drugs), and the third is raising a healthy child. All three of [...]
Hangriness sometimes causes us to make unhealthy choices such as overeating or choosing unhealthy foods. Feeling hangry is a much different sensation than healthy hunger. Healthy hunger is a feeling based on a desire for life; it is a pleasant, mild, and comfortable anticipation of a nice meal. However, feeling hangry is a [...]
This article was recently published in the autumn issue of Macrobiotics Today as a contribution to the ongoing discussion about the need for animal and dairy foods in macrobiotic practice. Evolving Macrobiotics The Spirit of Gratitude Is there a need for animal and dairy foods in macrobiotic practice? Macrobiotics is not a traditional way of [...]
Coming up with a definition of macrobiotics is not an easy thing. Practically speaking, macrobiotics is a guide to living a great life. Macrobiotics offers an approach to daily life that nourishes and sustains us as well as our families, societies, and the environment. Macrobiotics has been misinterpreted and misconstrued in the past [...]