Michio Kushi’s Confession (II)

By ignacio | 16 January, 2018

MICHIO KUSHI In my case, I also led and extremely hectic life, traveling constantly and giving macrobiotic seminars around the world. For three to four months every year for many years I stayed at hotels, flew on commercial jetliners, and followed a very unnatural lifestyle in order to spread the macrobiotic philosophy and lifestyle. My…

Michio Kushi’s Confession (I)

By ignacio | 11 January, 2018

Michio Kushi was one of George´s Ohsawa’s most active students. He went on to become one of the most prominent macrobiotic teachers and counsellors. Together with his wife Aveline set up a successful macrobiotic school which was to become one the reference centres for macrobiotic and wholistic studies in the world. Generations of graduates from…

comer de forma equilibrada macrobiotica macrobioteca zaragoza

Balance in your plate

By ignacio | 30 November, 2017

👉 Today I want to show you an example of how to get all the nutrients your body needs in order to feel happy and full of energy. We always hear that “we have to eat in a balanced way” but we really don’t know what this means. We are confused… we read contradictory information here and…

aceite oliva macrobioteca macrobiotica zaragoza

The three plagues of modern nutrition (III)

By ignacio | 10 October, 2017

REFINED OIL With this third and final issue, we come to the end of  this series of entries on the great plagues of modern food, as Martine Catani puts it in her book “Nutrirse y vivir”. OIL FACTS Oils and fats in general are sensitive to heat and prone to oxidation, the moreso the more…

naturaleza Macrobioteca Macrobiotica Zaragoza


By ignacio | 16 July, 2017

In a slightly playful and childish way (as when we allow ourselves be carried away by the pure enjoyment of “now”, without any pretensions), I have come up with a combination of words: “macrobioethics“. And I know what I´m saying, because I believe that our great power as consumers cannot allow us neglect our responsibility…

pan blanco tostado macrobioteca macrobiotica zaragoza

The three plagues of modern nutrition (II)

By ignacio | 21 June, 2017

Let´s resume the topic we started in our latest entry on the great plagues of modern nutrition. We focused previously on white sugar. Let us move on now with the next plague mentioned by Martine Catani: refined grains and White bread. REFINED GRAINS The second refined product which appeared with the industrial revolution was white…

azucar macrobioteca macrobiotica zaragoza

The three plagues of modern nutrition (I)

By ignacio | 5 June, 2017

Certain modern diseases such as hypertension, diabetes, atherosclerosis and heart disease or cancer have been called “diseases of civilization”, basically because their incidence has sky-rocketed with modern life in cities and the changes in nutrition that have taken place in the last fifty years (in their most radical form) with a transition from nutrition based…

yin yang en la alimentacion macrobiotica zaragoza macrobioteca 2

Yin and yang in food

By ignacio | 11 April, 2017

We have said in a previous post in this blog that life happens in the interaction between two ever-changing complementary and opposing forces. In the Far East these forces are given the name YIN and YANG. There is a balance in all material things between the force which hold their particles together (contractive forces) and…

espiral macrobioteca macrobiotica zaragoza

Yin / Yang

By ignacio | 7 February, 2017

Since the dawn of time, before science existed, human beings have observed the world and developed theories based on those observations. When we look at the world from the point of view of energy, like the ancient peoples in Asia traditionally did, we go back in history. We access a world that existed long before…

Los cristales macrobioteca


By ignacio | 17 January, 2017

The three most unfoodlike substances that we consume are salt, white sugar and oil. They are, respectively, a pure mineral, a pure carbohydrate and a pure fat. Let´s begin by looking at the first two, without cultural, nutritional, or gustatory biases -as if we were examining them for the very first time.   Both salt…

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