- Paperback: 121 pages
- Publisher: Ohsawa (George) Macrobiotic Foundation,U.S.; 5th Revised edition edition (Mar 1986)
- Language English
- ISBN-10: 091886044X
- ISBN-13: 978-0918860446
- Product Dimensions: 37.1 x 21.1 x 0.6 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 402,497 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
11 of 14 people found the following review helpful
Format:Paperback
I bought this book because I noted it as a strong reference source in the book "Reverse Aging" ISBN 0-9662363-1-9 - by Sang Whang. They definitely belong together and I therefore think both books are "buy to learn from, refer to and to keep over a lifetime" type works.
Most Helpful Customer Reviews on Amazon.com (beta)
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7 reviews
56 of 60 people found the following review helpful
'URGENT- You Better Be Alkalized!'
10 Jan 1999
Format:Paperback
This is a book I found in a healthstore library. Very simply written, concise and clear about the need to keep an alkaline (not acid) base in our body. This is a matter of serious import, and I would heartily recommend this book to anyone who truly cares about good health.
21 of 21 people found the following review helpful
Great primer for acid and alkaline forming foods
1 April 2007
Format:Paperback|Amazon Verified Purchase
This book is a very important one, and very well done. I had to study it a little harder than some people, as I am not very chemically inclined. But with study it was graspable, and what is learned here is extremely important. The reason he goes into the detail he does, is because he is not giving you a list of foods to eat. He is teaching you how to choose foods for yourself. I think this is very important for anyone (especially) who is doing macrobiotics. It really explains what your doing, instead of just saying it's yin or yang. Once you learn the principles in this book, it is also easy to apply it to other diets you may find. You want to make sure that you have alkaline forming foods in your body, and this book teaches you how! Some things in the book are his opinion, and he tells you that. There are many "I think" sentences in this book. I think he's done a wonderful job and a great service with this book, and heartily recommend it.
16 of 16 people found the following review helpful
a must-read for those interested in the macrobiotic diet
19 Jun 2004
Format:Paperback
First off, i am neither a chemist nor a nutritionist: i actually have almost no background in either except for high school chem class-- and i only just became interested in eating healthy, let alone consciously-- and i'm finding this book is not only the most accessible chemistry book i've ever read, but is also the most clear explanation of what exactly is going on with the macrobiotic diet.
Unlike alot of the other books explaining the principles of macro and the acid-alkaline balance, this is largely a scientific explanation of exactly what are the chemical reactions *causing* the different foods we eat to have various effects on us, rather than simply instructions on how much of what to eat per day etc. For me personally, i like to go in to any program informed; and for a while i cringed at the idea of having to go heavilly into chemistry to know what the macro nutritionists are really talking about-- but i would definatelly push this as an excellent introduction: concise, elegant, comprehensive and suprisingly accessible. I might even suggest this book to someone just starting out learning chemistry of any sort; i wish i had had this book around when i was first learning the subject :) . Aihara is good at raising interest in the subject, and also at building up to it: framing the entire discussion in terms of where cells first took on all the traits they still have: in the ocean water where they evolved. It's a great way to introduce the subject and at a slender 177 pages of text, a good place to get your bearings or, if you like, just a good read.
Unlike alot of the other books explaining the principles of macro and the acid-alkaline balance, this is largely a scientific explanation of exactly what are the chemical reactions *causing* the different foods we eat to have various effects on us, rather than simply instructions on how much of what to eat per day etc. For me personally, i like to go in to any program informed; and for a while i cringed at the idea of having to go heavilly into chemistry to know what the macro nutritionists are really talking about-- but i would definatelly push this as an excellent introduction: concise, elegant, comprehensive and suprisingly accessible. I might even suggest this book to someone just starting out learning chemistry of any sort; i wish i had had this book around when i was first learning the subject :) . Aihara is good at raising interest in the subject, and also at building up to it: framing the entire discussion in terms of where cells first took on all the traits they still have: in the ocean water where they evolved. It's a great way to introduce the subject and at a slender 177 pages of text, a good place to get your bearings or, if you like, just a good read.
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