In the past fifteen years a significant change has occurred in macrobiotic practice. The Japanese tradition and culture of the first macrobiotic teachers was reflected in their approach to cooking and food selection. The next generation of American and European practitioners has created a fusion between East and West that incorporates the best of both cultures.

The Modern Macrobiotic fusion cuisine has been adapted to fit Western tastes and modern nutritional requirements. It also reflects the need for an approach to diet that accommodates a busy modern lifestyle and is effective in reducing nutritional stress and preventing food related sickness.

Modern scientific study has shown that many of today’s most pressing health problems are food related. Obesity, diabetes, heart disease, stroke and many cancers have been linked to diet. The primary risk factors for these diseases are eliminated in the Modern Macrobiotic Diet. Studies have also shown that eating a diet that is high in the consumption of whole cereal grains, pulses, vegetables, fruit and nuts is beneficial to good health. The only problem that most people have is how to incorporate these facts into a diet that is tasty, varied and produces health and vitality. This is where an understanding of macrobiotics becomes an important life skill.

The Modern Macrobiotic approach to health takes into account individual differences in physical condition, activity levels, environment and personal health goals. There is an appreciation that food selection and preparation may vary according to temperament and need. Our understanding of cooking supports the ability to eat a healthy diet that fits individual and family needs and meets the requirements for taste, diversity and healthy nutrition.

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