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The Japanese eating habits and Zen macrobiotics

BC in Japan, people engaged in hunting, fishing and gathering plants, they had no grain crops. Then there farming with a predominance of rice cultivation. Widely developed the cultivation of vegetables and pulses, especially soya and beans. Of equal importance was gardening. Practiced fishing and poultry farming, but not livestock.

The main in the diet of the Japanese for centuries were rice and other grains that had formed the group under the name “primary food”, unlike their accompanying products. called the “additional food”. Note that all macrobiotic products are also divided into basic and additional. Among the widely consumed vegetables first place is radish (daikon) in cheese. boiled and pickled. Daikon is one of the favorite vegetables in a poppy-robotica.

Source of animal protein in the diet of Japanese were fish and seafood, often raw. Other animal products, mostly meat birds and eggs in the traditional kitchen was seldom used. Consumption, though small, lean animal meat has become universal over the last century, and it has increased significantly over the last 30-40 years.

Among the sources of vegetable protein in the Japanese diet was dominated by protein of soybean, especially through foods such as bean curd (tofu) and fermented pastes of soybeans. Used other legumes. In the traditional diet of fruits and berries were used little

sweets were not included in the meal and used as snacks or tea. Main sweets made from rice, pulses and oil seeds. As an appetizer were used nuts and seeds. Spices used in small amounts. Ostrogoti flavors, typical dishes of India and several other Asian countries, Japanese dishes are uncommon, are more specific sour, salty and sweet tastes. All this is reflected in the macrobiotic diet.

In General, in the Japanese traditional diet dominated by starch, in sufficient quantity was present vegetable protein, relatively little animal protein and very little fat. Was used almost exclusively on vegetable oil. This approach to nutrition macrobiotics recommends.

Interestingly, when characteristic of the religious diversity of Japan the Japanese calendar there are no posts with the inclusion of days of complete starvation. Apparently, this explains the reserved attitude macrobiotics to starvation.

Formal ban on beef in Japan was not, but many people, up until the mid-twentieth century disapproving attitude to the consumption of beef and dairy products. It was considered sinful to eat meat of an animal that helps the farmer to earn their daily bread (draft animals), and take the milk the calf, which it is intended in the food of the gods.

Before acquaintance with Europeans, the idea about the ability to drink milk was unknown to the Japanese, since at low milk production of cows milk is barely enough for the calf. In recent decades the consumption of animal meat in Japan has increased dramatically. In life included dairy products, previously completely absent from the tables of the Japanese. Note that these dietary changes coincided with a sharp increase in life expectancy of the Japanese, and even increase their growth. Certainly, positive changes in health indicators due not only nutrition, but also the contribution of the latter cannot be ruled out.

However, the Creator of preacher and Zen macrobiotics George. Osawa believed that while he and his family ate traditional Japanese food, they were all healthy and happy. In his opinion, when the Western civilization with its power supply system has penetrated into their lives, this led to disease and destruction of the family. Not accidentally, meat animals, dairy products, sugar, industrial products macrobiotics rejects.

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