However, these terms are relative "yangness" or "yinness" is only discussed in relation to other foods. Foods with yang qualities are considered compact, dense, heavy, and hot, whereas those with yin qualities are considered expansive, light, cold, and diffuse. All food is considered to have both properties, with one dominating. Some macrobiotic proponents stress that yin and yang are relative qualities that can only be determined in a comparison. Whole grains and whole-grain products such as brown rice and buckwheat pasta ( soba), a variety of cooked and raw vegetables, beans and bean products, mild natural seasonings, fish, nuts and seeds, mild (non-stimulating) beverages such as bancha twig tea, and fruit are recommended. Macrobiotics emphasizes locally grown whole grain cereals, pulses ( legumes), vegetables, edible seaweed, fermented soy products, and fruit combined into meals according to the ancient Chinese principle of balance known as yin and yang. Medical historian Barbara Clow writes that, in common with many other types of quackery, macrobiotics takes a view of illness and of therapy which conflicts with mainstream medicine. The diet was popularized by George Ohsawa in the 1930s and subsequently elaborated on by his disciple Michio Kushi. The diet proposes ten plans which are followed to reach a supposedly ideal yin:yang ratio of 5:1. The macrobiotic diet is associated with Zen Buddhism and is based on the idea of balancing yin and yang. Macrobiotic diets are based on the concept of balancing yin and yang.
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