Macrobiotics, the art of healing and rejuvenation, was brought to us originally by our teachers, Georges Ohsawa and Michio Kushi from Japan, relying on the philosophical and practical basis of Chinese tradition. Having lived in Japan and later on the northeast United States, the practicality of the Macrobiotic diet and lifestyle has been based on the conditions in temperate climate zones and using the food products available there. Common interchanges have been done between Japan and the US as well as some European countries, such as growing rice in California and cultivating certain types of Japanese sea vegetables such as Wakame, Kombu, Hijiki and Nori on the American and European coasts and using condiments such as Miso, Gomashio and Shiitake mushrooms, also native to Japan, but found appropriate in the western northern hemisphere due to the similarity in climate conditions.
However, this covers only the northern part of the world. What about those practicing Macrobiotics in tropical and sub-tropical climate zones such as the middle east, south America and southeast Asia? I have searched all over for a book or a guide of some kind which can explain the differences in external conditions and how they affect out internal environment, affecting our choices of food in accordance with what is grown locally and has been eaten traditionally by the locals, because that is usually where we find the most accurate wisdom, not watered down by modern western culture and its imbalanced eating patterns, now prevalent in most underdeveloped countries.
There are Macrobiotic communities in Israel, Lebanon, Egypt, the Persian gulf, India, Thailand, Malaysia, Indonesia and many more countries where the climate is much hotter than in Japan and New England. Tropical fruits grow abundantly and there is an age old tradition of natural healing characteristic of each country.
When one visits Thailand on vacation, the first impression of this south-east Asian paradise's culinary culture is that of very spicy, hot, oily food, based on coconut milk curries and large amounts of chicken, pork and fish. Not to mention the wide variety of junk food and fast food available in the cities and even in the small villages, a trend that seems to be taking over Thailand rapidly. However, when looking deeply into the Thai history and heritage, and examining closely what the older generation still consumes daily, we see a different picture hiding behind the facade of modernization. We see a wisdom based on the principles of balance and the utilization of local, mainly plant-based and marine natural resources. It is the recent decades' infiltration of western dietary habits that have completely skewed the current generations attitude towards what they eat, and today that wisdom is almost not to be found in Thailand, especially to the casual tourist.
Doing some research I have discovered an ancient Thai “Macrobiotics” called Cheewajit which uses the principles of balance and is based on a diet consisting primarily of grains, beans and vegetables.
I found myself living in Thailand on and off in the past 2 years and found many ways to incorporate Macrobiotics into my lifestyle here without compromising my adherence to the Macrobiotic principals, which ultimately are universal and can be applied anywhere.
Thailand enjoys a classic tropical climate. The temperature never goes below 25 degrees celcius and there is comfortable, hot weather almost all year long. There is a rainy season from October to December, this is when most of the years' rainfall occurs allowing an abundance of green, lush vegetation to cover Thailand's mountains, plains and picturesque islands.
Having a climate which is obviously more Yang compared with the temperate climate, the food that grows here is more on the Yin side. Tropical fruit such as Mango, Papaya, Pineapple, Durian, Jackfruit, Bananas, Mangosteens and more, characterized by their large water content and sweet taste grow in most areas and are consumed moderately by the locals. It is very easy to come to Thailand as a tourist and get very excited from the cheap availability of these fruit, and in order counterbalance the unfamiliar heat, we eat a lot of them. This would be a mistake, given we have a different constitution, unlike the Thais' and any excess in these fruit will cause an imbalance due to their high sugar content.The Thai people, as all Asian nations base their diet primarily on Rice as their number one grain. The rice traditionally eaten was a Long grain Brown rice called Hom-Mali. Today not many Thais eat this rice because they have become accustomed to polishing their rice in the past 60 years or so and eating it white, influenced again by the west and their imbalanced eating habits. However, the current Thai king is a great supporter of natural foods and organic agriculture and he made brown rice available virtually everywhere in the country. Other grains which are available are millet and barley, although not consumed often by locals.
For protein the Thais rely today primarily on animal food, but again this was not the case in traditional Thai society. Thailand is surrounded by water so fish were always a main part of their diet. However the introduction of Pork and red meat into the country in the past century has greatly imbalanced their health conditions and led them astray from their traditional way of eating. Chicken was eaten traditionally as well, but in small amount, and was grown with natural farming methods unlike today where mass production uses chemicals and synthetic hormones to increase the size and growth rate of the animal. This relatively new custom lead to a prevalent obesity problem in Thailand, as well as other diseases which were common only in the west until then. The rest of the Thais' diet has been modified as well in order to balance the heavy, Yang meat intake, so inappropriate to Thailand's hot climate. The use of sugar and spices has increased and anyone who's ever visited Thailand can testify that almost anything you order in a restaurant has two ingredients dominant above all: Sugar and Hot Chilly. Both are extremely Yin, therefore the modern day Thais are living on both extreme ends of the Yin-Yang scale, constantly trying to balance them and taxing the body's internal functions over and over again, much like the western diet does.Traditionally, spices were used in Thailand to release heat from the body and enable people to function under conditions of extreme heat. They are used a lot in the Thai curries which are based on coconut milk, a very Yin substance, hard to digest but easier assimilated into the system when cooked and with the help of spices which break down its high fat content. But again, this has been taken to an extreme with the chilly peppers, a relative newcomer to southeast Asia as it originated in South America.
I feel the application of the Macrobiotic diet and principles can be done in Thailand quite successfully if we wisely take into account the proper modifications this entails. For example, the use of coconut milk as a cooling and oily substance for cooking. Applied heat to this highly fatty and oily liquid will allow proper digestion and help us enjoy this fruit or nut which grows so abundantly in this country and provides the locals many health benefits as well various uses for other parts of the tree.
The use of local herbs and roots such as Keffir lime leaves, Lemongrass and Galangal to name just the main ingredients in the popular Thai dishes. They provide flavor and will help release heat from the body in tropical dry season. Caution should be taken when trying to apply strictly temperate climate Macrobiotic diet in the tropics. Eating lots of salt and kombu will have a negative effect on our body's balance and heat metabolism and can prevent the body from releasing toxins in a natural way. Good quality Yin foods such as Shiitake mushrooms and Daikon, widely available in Thai markets would be the wise choice for eliminating toxins in hot weather.
Though not seen in most restaurants, beans are an important part of Thai food and a large variety is available from azuki beans to pinto beans and kidney beans. Soy beans are used for making tofu and snacks, as well as soy milk which has become very popular in recent years. Even Tempeh is available in some places, although its origin is south of Thailand, in Indonesia.
The most impressive spectacle for a vegetarian coming to Thailand is the abundance and large variety of vegetables available in the markets. Being in a hot climate, the need for root vegetables is little, though carrots, daikon and taro root are widely available. Most of the vegetables are from the round and leafy families such as the squashes gourdes and various members of the cabbage and kale families. Here are a few examples:
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| Baby corn - used in many Thai curries and is actually the same as regular corn, only harvested at a young age. |
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| Thai pumkin - addictive sweetness |
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| Bottle gourd |
Chinese Cabbage
Chinese Kale. A mineral rich leafy green eaten traditionally in Thailand
Keffir Lime leaves. These give one of the distinct flavor of Thai cuisine
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| Yard-long beans |
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Oyster Mushrooms |
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| Taro root. A very starchy root used for thick soups and desserts. |
Bok Choy
To Conclude, I believe Macrobiotics is definitely possible in Thailand, despite the differences between the the movement's originators' ideas and the climatic reality in the tropics. Incorporating a proper balance with the heat by using a little more raw vegetables, fast cooked dishes, fruit and mild spices to cool off the body and release heat will work to balance our bodies and live in harmony with our natural surroundings. The use of lighter, more yin grains like long grain brown rice and corn are also more appropriate. Fish and seaweed would be appropriate due to the proximity to the sea and the Thai people's long tradition of harvesting the sea.
In short, when we look at what is available in the country's markets and dare to examine a little under the hood of what a people have been eating traditionally for hundreds of years, we can discover a world of possibilities for a wholesome and balanced way of life, wherever we are and however confused we get by the modern way of living and eating.
