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THE MACROBIOTIC DIET WAS DEVELOPED IN THE 1920S BY A JAPANESE PHILOSOPHER CALLED GEORGE OHSAWA
AND ORGANICALLY GROWN WHOLE GRAINS, VEGETABLES, AND BEANS ARE THE MAINSTAYS OF THE DIET
FOLLOWERS ARE ENCOURAGED TO ONLY EAT WHEN HUNGRY AND DRINK WHEN THIRSTY...
AND AVOID COOKING WITH MICROWAVE OVENS AND ELECTRIC HOBS
CHEWING EACH MOUTHFUL OF FOOD AT LEAST 50 TIMES IS STANDARD MACROBIOTIC PRACTICE
ADVOCATES CLAIM IT CAN HELP CURE CANCER AND OTHER SERIOUS ILLNESSES
Disclaimer
Staying Hydrated
Living in Japan
Not Eat Too Much Miso Soup
Two Movements
Suggest any specific things to say to food service managers to help persuade them to add more plant-based options to their k-12 cafeteria menu
Eating Too Simply
Uniquenesses to Macrobiotics
Gums That Are Put in Foods
Macrobotic Conference