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Macrobiotics: A diet that makes you happy

Why eat more vegetables in macrobiotics
Figure 16: Evolutionary Development (The Book of Macrobiotics, p. 45)

Anybody could think that a diet that makes you happy should include chocolate, cookies, and cakes. Michio Kushi proposed an alternative diet that you will get to know in the following lines.

What sort of diet makes someone happier?

This is a difficult question because, if we travel all around the world, we will realise that there are plenty of dietetic models that are related to healthy populations. A person whose diet includes fish, can be as healthier as someone else’s diet that includes meat, as well as as healthier as a vegetarian person’s diet. What does that relation between diet and health/happiness depend on?

Ohsawa and Kushi highlighted repeatedly in their writings how important the order of the universe is, or, in other words, the natural order. When we eat, we should follow the natural order. If we do so, we will be healthier, we will feel peace, we will feel happier, and we will create a better world.

What should we eat by nature?

Every animal has predetermined foodstuffs. We know what a dog should eat, an eagle, a dolphin, etc. And, does the human being have predetermined foodstuffs?

I will summarise the arguments that Kushi gave us to orient our food choices below. Each of these arguments could need their own post, that is why I will make a summary of each of them.

Argument 1: The evolutionary line

Both the vegetable kingdom and the animal kingdom have their own evolutionary lines. On Earth, a new vegetable species appeared at the same time as an animal species and therefore, there was a relation between them (see the picture above).

It is the same story with humans and grains. For that reason, grains are of great importance to human nourishment according to macrobiotics.

Kushi does also recommend to choose animal foodstuff that is as far as possible from the human being as a species, because this way the natural order would be respected. Therefore, eating fish is better than eating beef.

Argument 2: The 1:7 Ratio

The 1:7 proportion is constantly quoted in Kushi’s work. In agreement with this proportion, which he considers as “sacred” or natural, the human being should eat 1 part of minerals per 7 parts of protein, 1 part of protein per 7 parts of carbohydrates, 1 part of carbohydrates per 7 parts of foodstuff that is rich in water (soup, green vegetables, vegetables, legumes, also known as beans or pulses, fruit and drinks), and 1 part of foodstuff rich in water per 7 parts of practice such as meditation, breathing exercises, auto-reflection or physical exercise.

This ratio is also used to define how many animal products should be included in our diet: 1  part of animal foodstuff per 7 parts of vegetable foodstuffs. This proportion is also backed up by the number of teeth (read the following argument).

Argument 3: The composition of teeth

The human teeth allow us chew different sorts of food. It is logical to think that if we have more teeth to chew certain foodstuffs, these foodstuffs should predominate in our daily diet. According to Kushi:

The structure of the human teeth offers another biological clue to humanity’s natural way of eating. The thirty-two teeth include twenty molars and premolars for grinding grains, legumes, and seeds; eight incisors for cutting vegetables; and four canines for tearing animal and seafood  (The Book of Macrobiotics, p.78)

Argument 4: Other features of comparative anatomy

If we compare the anatomy of a carnivorous animal, we will realise that there are differences between their anatomy and our anatomy.  These differences could be telling us how different our diet should be. One of these features is the length of the intestine or the difference between their gastric juice and our gastric juice.

Argument 5: The climate

Your diet should be different taking into account the climate of the place where you live. The human being is an extension of nature, and we are sustained and adapted to it. We are adapted to it thanks to what we eat. If we eat tropical food, we will be adapted to a tropical climate; if we eat food that comes from a cold climate, we will be adapted to a cold climate. For that reason, if you live in Rio de Janeiro it is important that you eat pineapples and coconuts, and if you live in Moscow, you should eat roots and more animals than in Rio.

According to Michio Kushi, if a person eats the macrobiotic way, he or she will have more chances of having energy and health, and therefore, of contributing to the construction of a better world.

What foodstuffs should a macrobiotic diet consist of?

About us

I help people who are concerned about their diet understand and use the macrobiotic way as wisely as possible.

Although I study and analyse everything that has to do with macrobiotics, in practise, I move away from the radical versions of it.

I have my own approach that I use in consultations with my patients as well as in the creation of my products. In my approach, you will find the knowledge that comes from vintage macrobiotics, the proposals of some of the second-wave teachers, and my own studies as a dietitian.


I started to be interested in the macrobiotics world in 2009 because of its philosophy and the way I felt after eating a plain meal that consisted of whole rice with sautéed vegetables. When I started to eat “only” the macrobiotics way I spent a week feeling symptoms (gas, swollen fingers, loss of appetite), but after that first week I felt lucid and happy to be alive – a feeling that I had not experienced since I was a child. From that moment on, I kept on living the macrobiotic way. After several months, I lost around 22 pounds (10 kg), I was cold and I could not carry out intense or prolonged physical effort. My close friends and family began to ask me if I was feeling well. They said I looked sad and very thin, but I insisted on saying that everything was just fine (I could not realise what was going on). Back in those days, I decided I wanted to broaden my knowledge about macrobiotics and I travelled to Becket (Massachussets, USA) in order to study about it. Once I studied about it in-depth with experienced teachers, I realised what I was doing wrong. What I am trying to do through this blog is to show you how to go on a macrobiotic diet without experiencing any kind of weakness as I did.

To become a macrobiotics expert, I studied at the Kushi Institute in Becket, Massachussets (USA) and at the Spanish Macrobiotics Institute. Moreover, I did an internship in centres such as Cuisine et Santè (France), International Macrobiotic School (England) and Kushi Institute of Europe (The Netherlands).

In 2018 I finished the Diagnosis and Nutrition Health Coach Training Program directed by teacher John Kozinski. It represents his best and most complete training program, in which he proposes a new approach that he calls Full Spectrum Macrobiotics.

I am an accredited dietitian, graduated in Psychology, and also in Physical Education and Sport Pedagogy.

Currently, I work as a nutrition and health consultant in Sha Wellness Clinic, a luxurious wellness centre on the Mediterranean coast in Spain. My work consists of 950 consultations a year, a lecture a month on healthy nutrition, and continuos menu assessment.

If you prefer reading me in Spanish, go to Macrobiótica Mediterránea.


If you would like to contact me, please write me an e-mail:

Start here

In the following text, I summarise the macrobiotic movement. If you read it, you will have basic notions that will provide you with a better understanding of the Macrobiotic School posts.



Macrobiotics starts with George Ohsawa.

George Ohsawa (1893-1966) was a Japanese man who defended the use of a plant-based diet. He attributed to this diet the ability to heal and strengthen the individual. He proposed recipes that were simple and markedly Japanese. He used the yin-yang theory to describe the features of food and why consuming them or not. Many of his statements were radical or ridiculous, other meant to be the beginning of a movement that became what we currently know as natural food as well as the connection between diet and health. At the beginning, his teachings consisted on “the natural way of living”. In the 50’s his teachings adopted their current name: macrobiotics, that comes from Greek and means “long life”. George Ohsawa taught several students who, all around the world, began to teach and have their own schools. Two of these students spread their knowledge even more than Ohsawa. These two were Michio Kushi and Aveline Kushi.

Other students of Ohsawa were: Herman and Cornelia Aihara, Shizuko Yamamoto, René Lévy, and Tomio Kikuchi.


Michio Kushi (1926-2014) and Aveline Kushi (1923-2001) began to teach macrobiotics in the 50’s in United States.

Michio’s speeches attracted a great generation of young people who were looking for a new way of understanding the world. Although, at the beginning, Michio treated a variety of topics such as the origin of life and humanity, male and female relations, parenting, cooperative endeavors, healing, acupuncture, organic and natural agriculture, massage, home remedies, physical diagnosis, and so much more… He focused progressively on diet.

Aveline gave cuisine lessons to many students, and participated to achieve other projects such as the creation of a school in Becket, Massachusets.

The Kushi were very productive, and this caused a huge number of speeches, numerous books, a school and many other things like restaurants and shops. Michio and Aveline reached many people who, at the same time, opened more shops, restaurants or schools that concentrated on macrobiotics. “Vintage Macrobiotics” is the name I put to Kushi’s teachings, as well as his contemporaries’ and predecessors’ teachings.


After the Kushi, their students provided macrobiotics with new aspects that were sometimes a bit contradictory among them, but all of them were good to be part of the macrobiotic teachings’ nucleus. Some of these teachers are: Murray Snyder, Bill Spear, Edward Esko, Bill Tara, Denny Waxman, Ryk Vermuyten, Marc V. Cauwenberghe, Craig Sams, Chico Varatojo, Adelbert Nelissen, Michael Rossoff, John Kozinski, Diane Avoli, Mireia Ellis, Christina Pirello, and Bettina Zumbdick. This generation of students is what I call “second-wave Macrobiotics”.

Among the second-wave students, Alex Jack is worth mentioning. Although he did not work as a teacher or macrobiotic consultant actively, he did take part in writing a great amount of books with Michio Kushi and Aveline Kushi as a coathor and/or as an editor. Without him, spreading macrobiotics had not been as successful as it was.

Nowadays, the second-wave group of teachers teaches a third-wave group of students who are in a world that is different from the world where macrobiotics was born. Therefore, there is a need to change the way it is communicated, as well as the way it is taught in accordance with the new knowledge of this time. The present website is part of the third-wave generation.


The best exponent of the macrobiotic teachings is Michio Kushi. He is the best because of the almost 50 books that he published, the enormous number of speeches that he gave all around the world, and the creation of schools, not only personally (Kushi Institute) but also indirectly, as he inspired and trained students who would create their own schools.

When you wonder what Kushi’s teachings were about, you wonder what macrobiotics is.

This is the easiest way of explaining what macrobiotics is:

Understanding the natural order and apply the already stated understanding to our daily actions in order to be healthy and happy.

However, macrobiotics is only known by its diet. This is due to the recommendation of Ohsawa and Kushi who said it was important to begin by watching what we eat, because it determines how we feel and what we think. If we care about what we eat, we will be strong enough and we will have a clear mind to keep putting in order other aspects of our life.

This way, Kushi’s teachings, at the beginning a bit diffuse, started to focus on how important it is to eat according to the natural order. He created a model that he called “Standard Macrobiotic Diet” that he exemplified with a pie chart, and afterwards, with a nutrition pyramid [1]. This model is the most used one worldwide to teach what macrobiotics is.


The macrobiotic cuisine that was taught in its own golden era, in the 80’s, was a very simple cuisine with Japanese features. A great variety of whole grains, vegetables and legumes were used, as well as a minimum amount of fruit and fish. Some foodstuff was excluded systematically because they were considered to be very yin, as for example: tomatoes, aubergines, potatoes and peppers; or very yang, as for example: eggs, red meat, poultry or salting. It is such an easy cuisine, without processed foodstuff that, in many occasions, is enough for our body to recover. The biggest inconvenient is that it is far from the eating habits that most of us have.

Even though it is considered a very ancient kind of cuisine, my thesis is that it is very new and unique, almost artificial, but effective with many health issues.

The most important model of this cuisine style is Aveline Kushi, who published around 20 books about it.


The work that Ohsawa and the Kushi did, constitutes a source of knowledge of incalculable value. The level of depth reached in the use of foodstuff and the extension of their work has never been overcome by any other dietetic tendency. Macrobiotics provides modern nutrition with important understandings. Kushi wrote in 1987:

People often ask, “What is the difference between macrobiotics and nutrition? Aren’t they the same thing?” Nutrition, the study of food’s individual, separate physical components (fats, vitamins, amino acids, and so forth) is an exiciting and valuable field of science, but it represents only a fragmentary part of the true study of food. In this sense, nutrition might be termed microbiotics. Knowledge of the physical mechanics of a vibrating violin string cannot explain the majesty of a great symphony; likewise, nutritional science alone cannot realistically hope to unravel the dietary and health behaviour of a nation.

The way we will feed ourselves in the future should include both nutrition and macrobiotics. It is about time that both nutrition and macrobiotics understand each other, and we are meant to live the transition towards the moment when nutrition understands the natural order.


[1] For more information about the macrobiotic pie chart go to the post Foods of the Macrobiotic Diet. About the nutrition pyramid go to the post  The Macrobiotic Pyramid.

[2] Pictures from late 1960’s. Smithsonian Institution. Web:

[3] Quote from Michio in 1987: Kushi, M. (1987). Obesity, Weight Loss and Eating Disorders. Tokyo and New York: Japan Publications, Inc. P. 16.