Diet and climate

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In the colder regions of the world, where the atmosphere is more yin, populations have subsisted on relatively more animal (yang) food, whereas in hotter semitropical and tropical (yang) areas, less animal food has traditionally been consumed and more (yin) spices and indigenous vegetables eaten.

In a temperate four-seasoned climate, the diet should consist primarily of whole grains, legumes, land and sea vegetables originating in the same climate, with a small amount of supplementary animal food (from infrequently to several times a week, depending on the person’s condition) and temperate-climate fruit, seeds and nuts. Fish is the least contractive of the strong yang foods and the furthest away from human beings on the evolutionary scale and is recommended over all other animal foods.

In this understanding of the relationship between diet and climate, if a person living in a temperate climate frequently eats grains, beans, vegetables, fruits and nuts that originated in a tropical climate, he or she will soon become imbalanced with the temperate environment. Similarly, if a person living in South Africa, which has subtropical and temperate climate conditions , were to eat a diet consisting of more animal food – more suited to a cooler northern climate – so would he or she become imbalanced.

The Standard Macrobiotic diet for a temperate climate outlined by Michio Kushi, who was a student of Oshawa’s, consists of a variety of food from the moderate foods category, where food and beverages in the extreme yang and extreme yin categories are limited or avoided.

(figure from The Book of Macrobiotics, Michio Kushi)