Preferred selection of food includes, choosing more
natural, whole, organic, and fresh ingredients. Traditionally
processed foods are preferred over newer techniques
that require chemical additives or unnatural procedures.
Regarding proportions, Macrobiotics principles emphasize
a whole-grain centered plant-based diet with less animal
products normally consumed. Michio Kushi has developed
The Great Life Dietary Pyramid that outlines recommended
dietary proportions.
The macrobiotic preparation of food is the application
of ancient yin-yang principles of balance. By understanding
and utilizing these principles, macrobiotic food preparation
aims to acheive two primary objectives:
1. To make foods edible for human consumption and by
doing so, promote natural human evolution and
2. To serve ones life ambitions and dreams. (This is
the business and craft of the Chefdoctor (R). )
Proper eating methods include cleanliness, chewing
well, eating regular meals, sitting down while eating,
eating dishes in proper order, and not over eating.
These suggestions on the method of eating are basic
and commonly known but less frequently remembered and
followed.
3. SOCIAL ENVIRONMENT
The impact of our social environment on death should
not be underestimated. Social concerns include all human
relations, communication skills and awareness of ones
position and social tradition in relation to the rest
of society. Happy and harmonious relations, a supportive
network of family and friends, effective communication
skills and an awareness and freedom from the influences
of ones personal and inherited patterns and daily habits
are critical to maintaining ones health, minimizing
conflict and creating a social infrastructure that can
be called upon in times of life-threatening crisis.
Furthermore, a clean home environment, an orderly private
and social life, and attending to ones obligations are
essential to reduce stress and sickness, which, in turn,
minimizes the risk of potential accidents, and can also
serve to eliminate life-threatening conflicts.
4. FEEDBACK
The fourth category, Feedback is not so obvious in
its importance but is as vital as the other areas in
avoiding premature death. Monitoring an immediate situation
or the failure to do so can mean the difference between
life and death. Life and death can be a matter of a
split second, the distance of a millimeter, or a simple
miscalculation or misinformation. Accurate Feedback
minimizes the chances of death and can range from radio
contact on a battlefield to ongoing and regular medical
check-ups to simply reviewing and assessing the quality
of ones own stool. Such critical information allows
one to make informed choices to avoid perilous situations.
Feedback is usually instinctive, but when we lose our
instinctual capacities or when they become impaired,
then it becomes critically important to intentionally
obtain accurate and regular feedback from sources beyond
ones self.
In summary, the person who addresses and monitors all
four areas of concerns builds the necessary foundation
for a macrobiotic life; a life that, by definition,
belongs to one whom has lived long and dies of no other
cause than old age.
Those who have achieved this may have faced numerous
life-threatening situations from war, serious and debilitating
illnesses, and other challenges yet have been able to
overcome them all. They may be wealthy or poor, famous
or unknown, law-abiding citizens or outlaws, heroes
or villains. Status has no bearing. The only measure
is how they died. A life that ends in natural death
by old age is the ultimate expression of living life
to its fullest and is a macrobiotic life.
-
- Phiya Kushi, former Executive Director of
the world-renowned Kushi Institute and third son of
Michio and Aveline Kushi, has a life-long experience
living, promoting and teaching macrobiotics. Assisting
and working with his parents throughout his life, he
has helped thousands improve their health by encouraging
them to adopt healthier dietary and lifestyle habits.
During his time at the Kushi Institute, Phiya led and
coordinated the macrobiotic best case series presentation
to the National Cancer Institute, hosted and conducted
several Health Seminars around the country, developed
advanced “Level IV” trainings, and redefined
the meaning of “macrobiotics” that is presently
on the Kushi Institute’s website. Proficient in
macrobiotic principles, Phiya has developed many of
the procedures that Macrobiotic Counselors use in their
practice worldwide.
Phiya also launched the first nation-wide organic food
association in Japan and spoke on behalf of the Japanese
organic industry at the United Nations recognized organization,
the International Federation of Organic Agriculture
Movements. He has also previously worked in a variety
of other macrobiotic-related endeavors from food stores,
restaurants and trade companies.
Phiya is currently applying his creative entrepreneurship
to launching a new organization to train and develop
a new breed of healers called “Chefdoctor™”
whose guidance will combine the best in macrobiotic,
medical, nutritional and culinary knowledge.
Personally, Phiya is a living example of a macrobiotic
life without any major health issues and he continues
to work and travel with his father ensuring that his
parents legacy and dreams are fulfilled.
Contact: Phiya Kushi Email: phiya@phiya.com
