this is from the mike douglas show, 1972.

Followers of macrobiotics believe that food, and food quality, affects our lives more than is commonly thought. It is thought to affect our health, well being and happiness. They claim it is better to choose food that is less processed, more natural, and use more traditional methods of cooking for family, friends, and oneself.

The composition of macrobiotic dishes in theory is subject to:
* the time of the year (spring, summer, autumn, winter)
* the time of day (morning, noon, evening)
* the oil/salt amount (note: only ¼ salt amount used in western macrobiotic diet, vs. Japanese MBD)
* the yin/yang amount of the products used in the dish (dependent on time of year/day, the sum must be -,0,+ )
* the color of the products used in the dish (5 colors must be used in a standard dish: red, white, blue, yellow, and black)
* the flavours of the products used in the dish (5 flavours must be used: sweet, bitter, sharp, sour, salt)
* the temperature of the products used in the dish (sum must be -,0,+ dependent on the time of year/day)

Cooking according to the time of the year
In spring:
* food with decreasingly powerful energy
* wild plants, germs, lightly fermented food, grain species, fresh greens
* light cooking style: steaming, cooking for a short time, etc...

In summer:
* food with less powerful energy (more yin-style energy)
* large-leaved greens, sweet corn, fruit, summer pumpkins
* light cooking style: steaming, quick cooking, etc...

In autumn:
* food with increasingly powerful energy
* root vegetables, (winter) pumpkins, beans, cereals, etc...

In winter:
* hot, powerful food
* round vegetables, pickles, root vegetables, etc...
* more miso, shoyu, oil, and salt

Clearly. Rubbish.

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