The Kushi Macrobiotic diet is named for Michio Kushi, teacher, writer and founder of the Kushi Institute in Becket, Massachusetts. The Institute defines its mission as "to teach, guide, and inspire individuals towards greater personal freedom, health, happiness and peace by using the principles of Kushi Macrobiotics." The term "macrobiotics" means "large life," and while it is a specific diet, it is more a philosophy of living.
Macrobiotic Lifestyle
The diet itself consists of around 50 to 60 percent organically grown whole grains, 20 to 25 percent locally and organically grown vegetables, 10 percent protein foods like fish or legumes, and 15 percent soups, sea vegetables, fruit, nuts or seeds. It tries to balance the principles of "yin" and "yang" within meals to achieve health and vitality. The diet does not allow meat, poultry, dairy products, sugar, tropical fruits and juices, sodas, artificial drinks and beverages, or alcoholic beverages.
Food should be eaten in a relaxed and grateful manner. Chewing food properly, approximately 50 times per mouthful, and eating only when hungry are recommended. Spending time outdoors is encouraged as is the use of natural fibers and non-toxic cleaning ingredients. Regular exercise and cooking with gas or wood, using earthenware, cast iron or stainless cookware are suggested.
History
A Japanese philosopher, George Ohsawa, actually started the macrobiotic philosophy and diet and brought his teachings to the U.S. in the 1960s. Kushi became a disciple of Ohsawa and expanded on his more narrow version of the diet. In 1978, Kushi and his wife Aveline opened the Kushi Institute to promote a macrobiotic lifestyle. In the early 1980s, a physician named Anthony Sattilaro helped publicize macrobiotics in his book, "Recalled By Life." Sattilaro attributed his remission from cancer to following the diet.
Pros and Cons
The macrobiotic diet, with its whole, unprocessed foods and emphasis on grains and vegetables, could be considered a weight-loss diet. Because it is low-fat and high-fiber, it is similar to diets designed to reduce the risk of cardiovascular disease and some types of cancer. Because it is so restrictive in eating choices, it may not appeal to the majority of people. In addition, preparing the food is time-consuming, even with instruction. People with major illnesses may be more motivated to follow it than people simply wanting to improve their overall health.
Testimonials
The American Cancer Society reports that there have been no randomized clinical studies to prove that macrobiotics can prevent or cure cancer. However, the Kushi Institute's website is filled with testimonials of people who have recovered their health on the macrobiotic diet. Their stories range from different kinds of cancer to Crohn's disease, hepatitis and arthritis.
Studies
The Kushi Institute's website does feature studies on foods such as soy, sea vegetables, shitake mushrooms, vegetables and fiber--all components of macrobiotics. Some scientific studies have shown increased survival rates in both pancreatic and metastatic cancer in those following a macrobiotic diet. One study of note, cited in "Unconventional Cancer Treatments" in 1990 by the U.S. Congress Office of Technology Assessment, followed six patients with advanced malignancies. Vivian Newbold, a Philadelphia physician, documented all six cases of remission. CT scans and other medical tests revealed no presence of tumors after careful adherence to a macrobiotic diet. Hopefully, future research will investigate this more.
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