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The first mention of the macrobiotic lifestyle is in the
writings of Hippocrates where it is used to refer to a balanced lifestyle and
diet that results in longevity and health. Aristotle and Galen also make
reference to the macrobiotic diet as a simple balanced diet that promotes
overall health. Similar diets and lifestyles can be found throughout history
including the Incan, Mayan, Jewish, Indian, Chinese and Japanese cultures.
The first modern roots were set down by a Japanese doctor,
Sagen Ishizuka, originally in 1896 and again in 1898. Recommending a more
traditional Japanese diet consisting mainly of unprocessed, unrefined, natural
grains with very little milk or animal food. Calling itself Shoku-Yo-Kail, it
was a tremendously popular movement that was based on five points.
1. Foods are the foundation of health and happiness
2. Sodium and potassium are the primary antagonistic and
complementary clements in food. They most strongly determine its character or
yin/ yang quality.
3. Grain is properly the staple food of man.
4. Food should be unrefined, whole, and natural.
5. Food should be grown locally and eaten in season.
This diet was focused mainly towards treating illness as
Dr. Ishizuka believed that the body had the ability to heal itself if given the
proper materials to do this.
George Ohsawa followed Shoku-Yo-Kail for a
number of years and eventually became a powerful figure in the organization
before setting out on his own. Combining teachings mostly from the Eastern
philosophies, he focused more on the yin/yang aspect of food and its effect on
the human body’s health rather than the direct treatment of illness. This diet
was first introduced to Europe and the Americas in the late 1950’s by Michio and
Aveline Kushi. The five tenets of Shoku-Yo-Kail were expanded by Ohsawa to
include 30 tenets which help to guide the practice of macrobiotics.
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