My opinion is that macrobiotic is one of the most refined systems, that relates to nourishment (regimen generaly). It’s also because it takes to the cooking these factors into the consideration: concrete, given by birth and actual dispozition of individual.
Specific foods (even if not meat) are strongly nonrecommended for everyday consumption, for many vegetarians will be a big surprise, the unbenefical as far as dangerous some of the commonly consumed foods - for example potato, bakery products with yeast, milk products, exotic type of fruits and vegetables, sugar (this probably won’t be such a surprise), classical refined kitchen salt etc.
On the contrary is given advantage to the natural non refined products, as are cooked whole grains, boiled fresh vegetables, legumes + their fermented products, seaweeds. Delicacies are homely type of fruits, nuts.. instead of sugar: natural sweeteners (barley malt, wheat malt, rice malt) etc.
I haven’t yet encountered any system, that would so complexly deal with foods as macrobiotic.
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