People Say About Macrobiotics:
and Answers with Bita Hunt
How did you start with macrobiotics?
I was macrobiotic before I was born! My journey started in September 1979, the
time of my conception. I was born on May 17th 1980, the same day as Michio. I
feel very lucky and joyous to have had a macrobiotic childhood. It was everything
I could have dreamed of. My mom chewed my food for me, used cloth diapers, and
washed me with rice bran. It was the best. If I ever have children, there is no
doubt in my mind that I would raise them macrobiotic.
How has macrobiotics helped you?
A: Macrobiotics has
helped me be more of who I am. What I mean is that is has inspired me to be the
absolute best Bita I can be. It has also always been a force of positivity, coupled
with my own personal philosophy. I feel it has given me an edge in life. I never
feel alone because I have a strong belief in philosophy as a whole. To quote Nietzsche,
one of my favorite philosophers: "We are always in our own company."
This quote is tender yet whimsical at the same time.
Food wise, macrobiotics
has helped me have more energy and vigor than anyone I know. The combination of
a macrobiotic diet and an avid love of fitness keeps me brimming with spunk. I
look at people my age and I can't believe that we're the same age!. I had a fiesta
recently to celebrate my 25th birthday, and people were just sitting on the couch
like slugs, watching television. I was ready to dance the night away!
do you offer and specialize in?
A: I currently work
as a chef and nutritionist. The name of my business is Baked by Bita. I teach
public and private cooking classes on Long Island and in Manhattan, New York.
I also counsel individuals on how to eat and live better, using macrobiotics as
a vehicle for that. My areas of interest are acid/alkaline, the food-sex connection,
and visual diagnosis. In addition to this, I sell unleavened macrobiotic cookies
through www.cybermacro.com. I am proud to say they are the only unleavened macrobiotic
cookies sold online.
Some of the classes I teach aren't
totally macro, but it is hard to find an audience that wants macro cooking classes.
I really wish there were individuals who wanted to learn about yin-yang philosophy
and macrobiotic cooking. Right now, the "natural" food trends tend toward
a more yin diet, as in raw foods and ayurveda. My future plans include going back
to school to get my Master's in Philosophy.
one piece of advice would you give to someone trying macrobiotics for the first
A: Depending one's diet beforehand, I would give
different advice to different folk. For the overly yang meat eater, I would suggest
more vegetable quality vittles, perhaps some fruit, and to go easy on the salty
condiments. For the more yin vegan, raw foodist, or lacto vegetarian, I would
suggest some macho macro fixings such as burdock, fish, and salty condiments.
I think seaweed and pickles can be beneficial to all of us.
I would tell an indivudual to read and take in as much knowledge of macrobiotics
as one could.
Bita Hunt is a chef and nutritionist
on Long Island, New York. She is the product of a macrobiotic pregnancy and grew
up in a natural foods household. Bita received a Bachelor's Degree in Philosophy
and Religion from the State University of New York. (S.U.N.Y.) The topic of her
Senior thesis was macrobiotics and the yin-yang theory of food. She is a recent
graduate of the Institute for Integrative Nutrition, and is an A.A.D.P. (American
Association of Drugless Practitioners) certified natural health practitioner.