كتاب 久司道夫のマクロビオティック 入門編

Michio Kushi (久司道夫, 1926–2014) was a leading advocate of macrobiotics, a philosophy and lifestyle focused on achieving health and harmony with nature through diet and mindful living. His approach to macrobiotics combines elements of traditional Japanese food principles with a holistic view of health, emphasizing the balance between yin and yang energies in the body, especially through food choices. Key Concepts of Michio Kushi's Macrobiotic Introduction Yin and Yang: Central to Kushi’s macrobiotic philosophy is the concept of yin and yang—opposing forces in the universe that must be balanced to achieve health. Foods are classified as yin (cooling, expansive) or yang (warming, contracting), and the goal is to maintain a balance between the two for overall well-being. Whole Foods Diet: The macrobiotic diet primarily consists of natural, unprocessed foods, with a focus on whole grains (especially brown rice), vegetables, legumes, and fermented foods. Kushi emphasized eating seasonal and local foods to maintain a connection with the environment. Avoiding Extremes: Kushi advised avoiding foods considered too yin or too yang, which include refined sugars, processed foods, meat, dairy, and certain fruits and vegetables. Instead, foods like whole grains, beans, leafy greens, sea vegetables, and miso soup are considered ideal. Chewing and Mindfulness: An important aspect of Kushi’s macrobiotic lifestyle is the practice of mindful eating. This includes chewing food thoroughly (at least 50 times per bite) to aid digestion and absorb nutrients, and eating in a calm, focused environment. Lifestyle and Environment: Macrobiotics isn’t just about diet; it’s a way of life that emphasizes living in harmony with nature. Kushi encouraged regular physical activity, stress management, and living in a balanced, harmonious environment to support physical and mental health. Spiritual and Personal Growth: Kushi saw macrobiotics as a path not only to physical health but also to spiritual growth. He believed that by harmonizing one’s diet with the natural world, one could develop a deeper connection with the universe, promoting peace and spiritual awareness.
ميتشيو كوشي - ميتشيو كوشي (17 مايو 1926 - 28 ديسمبر 2014)، هو زعيم المايكروبيوتك الدولي درس العلاقات الدولية والقانون بجامعة طوكيو في عام 1949. وفد إلى الولايات المتحدة الأمريكية وكرس جهوده لقضية السلام العالمي هو وزوجته أفيلين كوشي، له العديد من المؤلفات منها: كتاب نظام المايكروبيوتك الغذائي (والذي شاركت زوجته في تأليفه بالإضافة إلى ألكس جاك في الإعداد) وكتاب الرحلة الروحية. ❰ له مجموعة من الإنجازات والمؤلفات أبرزها ❞ أسلوب الماكروبيوتك ❝ الناشرين : ❞ مكتبة جرير ❝ ❱
من التغذية والصحة العامة الدايت واللياقة البدنية - مكتبة كتب اللياقة البدنية والصحة العامة.