Merging Macrobiotics and Living Cuisines

Okay, it seems unrealistic. The two diets have reputations for being at the opposite end of the spectrum, yet in addition to this they both have reputations for healing. Consider it:

Raw food has it's pros and cons. We're all aware of the pros, so let's take a look at some of the cons.

- Generally speaking it is a very yin diet which can lead to imbalance.

- Humans with the physiological capability to eat 100% raw(for an extended or indefinite period of time) while displaying health are an extreme minority.

- Certain foods, like legumes will not properly digest or like pokeleaf can be toxic unless cooked.

- Climatic considerations such as heavy winters do not permit favorable or even natural conditions that would lead to eating raw.

Implementing macrobiotics within the raw diet could address these issues, by encouraging the principals of yin and yang (hopefully in relation to body type) to enter the field of raw food preparation. But not only that. For those of us who are 60-80% raw, what do we eat when we are not eating raw? It varies from person to person. I've seen raw foodists go out for mexican when they aren't eating raw. Yet, why not fallow macrobiotics when eating the alotted 20% or 40% cooked food?

If anybody has experience with macrobiotics their input would be a value.


  • edited November 12

    It's a great point.

    You can also make Raw foods have a warming nature by adding certain flavors and spices (for example, ginger, garlic, or hot peppers). Also, including fermented, unpasteurized foods is great as well as miso (living, but not Raw). Using a dehydrator can help with marinating foods and/or warming them.

    I've been all Raw for extended periods (I favor this during the summer) but for a while I've been thriving on High Raw, All Vegan. When I have the cooked vegan, it's typically low fat and always organic if I can help it.




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