George Ohsawa fue un pionero de la dieta y filosofía macrobiótica, descubriendo el poder de los antiguos principios yin-yang para superar enfermedades graves en su juventud. Su profunda comprensión del equilibrio y la armonía se convirtió en la base de sus enseñanzas. Ohsawa viajó por toda Europa, difundiendo sus ideas y sentando las bases para un movimiento global. Su legado reside en la promoción de un enfoque holístico de la salud y el bienestar que continúa inspirando a personas en todo el mundo.
Ohsawa's account of his 1955 visit to Dr. Albert Schweitzer's hospital in Africa and how he discovers a cure for deadly tropical ulcers followed by his teachings on the physical and mental aspects of disease, the traditional approach to healing versus the symptomatic medicine of today, and the priniciple of the unifying principle of yin and yang--the foundation of macrobiotics.
Compilation of Ohsawa's writings on health of body and mind.
In 1965 the second edition of Ohsawa's Zen Macrobiotics (first published in mimeographed format in 1960) was prepared and published by Lou Oles of the Ohsawa Foundation in Los Angeles. It contained much more information about soyfoods including Ohsawa Tamari (defined as "macrobiotic soy sauce produced by the traditional, biological, sugarless method," to be used both in cookery and in medicinal drinks), miso, tekka miso, miso cream, miso-ae, miso-ni, muso (miso mixed with sesame butter), tofu, and yuba. Thereafter these soyfoods appeared in virtually all Western macrobiotic cookbooks and cooking classes. The influence of this book can not be underestimated