This comprehensive guide to macrobiotic medicine contains much of George Ohsawa's writing on health and the curing of many diseases easily and simply with natural foods.

Dr. Keiichi Morishita reveals the cause and mechanism of cancer and confirms George Ohsawa's conclusion that blood is made from food in the intestines of a normally functioning human organism.

A unique system of exercise movements and treatments unlike any other curative method, includes 155 drawings and photographs.

This book explains a macrobiotic diet and lifestyle from a nutritional perspective. The roles of protein, fat, carbohydrates, vitamins, and minerals are clearly presented in an easy-to-understand manner.

In this guidebook, Herman Aihara exposes the folly of the modern superstition that cows milk is a necessary food for humans, calling it a form of slavery.

In this well-documented study from the 1970s, the authors reveal why soybeans pound-for-pound supply protein of a higher quality and in greater quantity than any other source. When combined with whole grains, all the essential amino acid requirements are easily satisfied. Includes instructions for making miso, soy sauce, tofu, and natto at home.

Originally published in 1971 and copyrighted in 1976. Includes the history and nutritional content of rice by Lennie Richards, Al Bauman's thoughts on the ten-day rice diet, Herman Aihara's experience with the #7 grain diet, how to grown rice at home by Junsei Yamazaki and David Spiekerman, and delicious recipes by Cornellia Aihara. The current edition contains slight edits to correct prior errors and for clarity.