Once considered an extreme and potentially dangerous fad, the macrobiotic diet has evolved into a less restrictive eating plan. This largely vegetarian diet emphasizes organically grown, minimally processed grains and produce with small quantities of fish, beans and Asian condiments and teas. Proponents of the macrobiotic diet believe that following its guidelines may reduce your risk of cancer.
Definition
The term "macrobiotic" is a combination of Greek words meaning "long life" or "great life." An 18th-century German physician used the term to define his program for promoting healthy living and longevity. The Japanese philosopher, George Ohsawa, adopted the term in the 1930s to encompass a set of dietary, ethical and spiritual principles based on the tenets of Zen Buddhism, Chinese philosophy and Western medicine. Ohsawa introduced the macrobiotic diet to the United States in the 1960s, and the program continues to be developed and promoted by his student, Michio Kushi.
Philosophy
The Asian concepts of yin and yang -- two opposite but complementary forms of energy contained in all foods, objects and living things -- underlie the macrobiotic philosophy. Achieving balance between yin and yang through food choices, cooking methods and dining is the goal of macrobiotic nutrition. The macrobiotic diet attempts to integrate physical health, spiritual growth and emotional well-being through practices that reflect the sacred nature of life.
Guidelines
Whole grains form the foundation of the macrobiotic diet, followed by vegetables and fruits. Soups made of beans, seaweed, vegetables and grains combine a variety of disease-fighting nutrients. To avoid pesticides, herbicides and other toxins, practitioners favor organically grown, unprocessed grains and produce. Foods that feature prominently in Asian diets, such as fish, seaweed, pickled vegetables, soy products and teas are incorporated in macrobiotic eating. Adherents of the macrobiotic program cook without electricity or microwave technology whenever possible and prefer utensils made of wood, glass, stainless steel or enameled metal.
Modifications
Early versions of the macrobiotic program eliminated foods through a series of stages that culminated in a diet of brown rice and water --- a combination that practitioners considered to be the ultimate expression of yin-and-yang harmony. This extreme form of macrobiotic eating has been replaced by a more moderate, nutritionally complete version of the diet.
Exclusions
Though the macrobiotic diet no longer excludes meat or other animal products, proponents advise against eating red meat, poultry, eggs and dairy foods. Processed foods and foods that are not organically grown are also discouraged. Overstimulating substances such as spices, alcohol, caffeine, refined sugar and aromatic herbs and teas are restricted or eliminated in the interest of maintaining a sense of serenity and balance. Proponents of the program recommend avoiding overstimulating vegetables such as eggplant, peppers, spinach, beets, zucchini and avocados.
Potential
From the beginning the macrobiotic diet emphasized disease prevention and longevity. A 2001 article published in the "Journal of Nutrition" points to several fundamental principles that make the macrobiotic diet an effective way to prevent cancer, including its emphasis on whole grains, vegetables and soy products. Dr. Lawrence Kushi and his co-authors note the lower rates of certain cancers in Asian countries, which have a high consumption of soy-based foods, seaweed and sea vegetables. The chemopreventive benefits of the diet have not been confirmed, according to the American Cancer Society; however, ACS supports the diet's focus on unprocessed, organically grown grains and produce as a viable approach to disease prevention.
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