Saturday, May 3, 2008

The Influence of Michio Kushi

While reading last week's Boston Sunday Globe, I was surprised but delighted, to see a feature story on Michio Kushi. Mr. Kushi was one of my visiting teachers while I studied nutrition at Integrative Nutrition in New York City. Born in Japan, he is now 82 years old and was responsible for bringing macrobiotics to the mainstream, here in America almost 50 years ago. Additionally, he introduced our society to other healthy Japanese concepts including aikido and shiatsu and Eastern philosophies and also stressed the importance of organic foods. He and his first wife, Aveline, were also responsible for teaching these practices to many followers (thousands!) - from all over the world - and has been doing so for more than a half-century now.

Macrobiotics follows the principle of yin and yang; that is balance. Foods that are yin, are expansive, such as sugar. Food that are yang, are contractive, such as salt. This dietary philosophy also advocates the use of local, fresh and organic ingredients and emphasizes consumption of whole grains, vegetable and legumes including fermented ingredients like miso and includes a very minimal amount of animal food.

To read the Boston Globe article in its entirety, please CLICK HERE.

Interested in learning more? The Kushi Institute in Becket, MA holds programs year-round. They also hold an annual Summer Conference in Wellesley, MA at Babson College. CLICK HERE FOR MORE INFORMATION


Meg Wolff said...

I was glad to find this article on Michio Kushi. Thank you. Because of his teachings and macrobiotic diet I am alive today (ten years later) after being diagnosed with advanced breast cancer, given little hope of long-termed survival even with conventional treatment which I did.

Kathleen said...

Wow, Meg, that is amazing! But I shouldn't be surprised; this healthy diet has helped so many people. Thank you for commenting and sharing your story. I really appreciate it! I will be sure to follow you on your blog! Thank You! - Kathleen