Maintaining carbohydrate intake in a macrobiotic diet may be the greatest challenge for those with glucose intolerance. With glucose intolerance, sugar -- a product of carbohydrates -- enters the bloodstream after digestion with nowhere to go. Macrobiotic diets rely on many of the carbohydrates in whole grains and fresh fruits and vegetables that those with glucose intolerance need to avoid for this reason. Simple adjustments in your macrobiotic diet can help to decrease this after-meal sugar spike.
Whole Grains
The role of carbohydrates is to provide calories in the form of sugar molecules that are absorbed by cells -- a process that is hampered in glucose intolerance. The Harvard School of Public Health says that refined grains contain more sugar than the whole grains prevalent in a macrobiotic diet. In addition, limiting your fat intake and consuming coarsely ground brown rice, buckwheat, barley, millet or whole oat grains will help to lower blood sugar levels after digestion.
Starchy Vegetables
A staple in macrobiotic diets is eating raw, pressure-cooked or boiled vegetables that are locally grown and in season. Certain starchy vegetables are broken down by the digestive system as carbohydrates -- in essence, sugar molecules -- and should be eaten minimally. The U.S. Department of Agriculture lists corn, green peas, lima beans and potatoes as starchy vegetables. Chickpeas, black soybeans and green or brown lentils are slowly digested carbohydrates that have a regulating effect on blood sugar levels.
High-Fiber Fruits
Macrobiotic diets generally limit fruit intake to seasonal and locally grown fruits that you consume two to three times a week. As a general rule, high-fiber fruits hit the bloodstream with less sugar due to the less-digestible carbohydrates they contain. The doctors at MayoClinic.com list macrobiotic-friendly raspberries, apples and pears -- with skin intact -- tomatoes and raisins as high-fiber fruits. Macrobiotic diets use tropical fruits such as dates and citrus fruits sparingly due to their higher acidic levels.
