Macrobiotics is a dietary regimen that emphasizes the consumption of whole grains along with fruit, vegetables and beans. The macrobiotic diet is a concept based on specific proportions and food combinations that is said to promote mental and physical well-being and help prevent disease. The health benefits are similar to those associated with a low-fat, high-fiber diet. Diabetes is a metabolic disease characterized by high blood glucose levels, which is often only treatable with exogenous insulin. In recent years, macrobiotics have been shown useful in the treatment of diabetes. Some diabetic patients have been able to regulate their insulin by simply following a macrobiotic diet and a healthy lifestyle.
How it Works
Macrobiotics are more than just a balanced diet, but rather a holistic and healthy way of life. According to Valerie Kogut in “Complementary and Alternative Dietary Therapies,” the macrobiotic diet is part of an ancient philosophy that incorporates the yin and yang concept. This theory suggests that there is an intricate balance between the universe and the human being that needs to be maintained. When disease occurs, this balance no longer exists. Restrictive dietary recommendations associated with the macrobiotic diet are utilized to restore balance and thus health to that individual. The macrobiotic diet is based on the principle of eating foods from either the yin (cold) or yang (warm) groups to complement the individuals need for balance. The standard macrobiotic diet eliminates the consumption of animal products, with the exception of a minimal amount of fish. The majority of foods eaten are whole grains with the accompaniment of vegetables, beans, fermented soy, fruit, nuts, seeds and fish.
Whole Grains
As reported by Carmen Porrata, et al., in “Ma-Pi 2 Macrobiotic Diet Intervention in Adults with Type 2 Diabetes Mellitus,” a typical macrobiotic meal is centered around whole grains, as they account for 50 to 60 percent of the total food consumed. Whole grains commonly include brown rice, millet, barley, rye, buckwheat and corn. Additionally, noodles, pasta, bread, baked goods and rolled oats can be eaten on occasion. Whole grains provide complex carbohydrates and fiber, which help diabetic patients stay fuller longer and do not spike blood sugar levels.
Vegetables
The macrobiotic diet is comprised of approximately 30 to 40 percent vegetables. In “Mind Your Meals,” Amy Spitalnick explains that carrots, kale, cabbage, broccoli, chicory, onions, radish and parsley are commonly consumed with this diet. In addition, legumes, account for 8 percent of foods and include sesame seeds, fermented products (miso, tamari and umeboshi), and seaweeds (kombu, wakame and nori). Vegetables provide a low-carbohydrate, vitamin-rich source of protein.
Beans
According to Jakkriss Bhumisawasdi, et al., in “The Self-Reliant System for Alternative Care of Diabetes Mellitus Patients–Experience Macrobiotic Management in Trad Province,” beans make up 10 percent of the daily food intake on a macrobiotic diet. Beans are usually cooked and include adzuki beans, chickpeas, garbanzo beans and lentils. Bean products such as tofu, tempeh and natto are also included. Beans are rich in vitamins, minerals and protein.
Fish, Nuts and Seeds
Dependent upon an individual’s specific dietary needs, fish, nuts and seeds make up between 5 to 20 percent of the foods consumed on a macrobiotic diet. Fish is consumed between two and three times per week in small quantities. Because fish is considered an animal product and most animal products are avoided, fish and seafood are eaten with wasabi, ginger, horseradish, mustard or daikon to help the body detoxify from the potentially harmful effects of the fish and seafood.
Soup
Soup made out of broth and various ingredients listed above comprise 5 to 10 percent of daily food consumption or between 1 to 2 cups per day. Soups often contain miso, a soy bean paste, vegetables and beans. Soup is considered a low-calorie, low-fat option which provides protein, vitamins and minerals that contribute to satiety.
Caution
The American Cancer Society warns that if the macrobiotic diet is not properly planned, incorporating all kinds of foods, it can lead to malnutrition and nutritional deficiencies. The macrobiotic diet is not recommended for use by pregnant women or children as it does not provide sufficient protein or nutrients. Other risks include excessive weight loss, vitamin and mineral insufficiency and protein malnutrition. Laboratory albumin, transferrin, calcium, iron, zinc, vitamin B12 and ascorbic acid levels should be evaluated regularly.
References
- "Clinical Journal of Oncology Nursing”; Complementary and Alternative Dietary Therapies; Valerie Kogut; November/December 2001.
- “International Journal of Cuban Health and Medicine”; Ma-Pi 2 Macrobiotic Diet Intervention in Adults with Type 2 Diabetes Mellitus; Carmen Porrata; September 2009.
- “Vegetarian Times”; Mind Your Meals; Amy Spitalnick; October 2008.
- “Journal of the Medical Association of Thailand”; The Self-Reliant System for Alternative Care of Diabetes Mellitus Patients – Experience Macrobiotic Management in Trad Province; Jakkriss Bhumisawasdi et al.; December 2006.
- American Cancer Society: Macrobiotic Diet
