In Greek, macro means "large" and "biotics" means "life." The macrobiotic diet, which originated in Japan, is based on the balance of opposites known as yin and yang, and on a concept known as the "theory of five transformations," in which trees, fire, soil, metal and water are thought to correspond to certain foods, emotions and organ systems. If you are considering undertaking a macrobiotic diet, consult a qualified health-care professional first.
History
George Ohsawa, a Japanese philosopher born in 1893, was the founder of the philosophy and dietary system known as macrobiotics. Ohsawa's students, especially author Michio Kushi, spread his philosophy throughout the world. Although many of its foods and cooking methods are Japanese in origin, macrobiotic diets are custom-tailored to the individual, according to physician Robert H. Lerman in a 2010 article published in "Nutrition in Clinical Practice." The preferred foods and cooking preparations used in macrobiotics vary depending on the climate and the season, and on a person's sex, age and health status.
Foods in the Macrobiotic Diet
"The Dietitian's Guide to Vegetarian Diets" states that whole grains comprise from 50 percent to 60 percent of the traditional macrobiotic diet. Brown rice is the grain used most often. Macrobiotic adherents believe that grains must be chewed very thoroughly for maximum value. Leafy vegetables, root vegetables, legumes and seaweed are eaten daily, although members of the nightshade family such as peppers, potatoes, eggplant and tomatoes are not allowed. Beans and miso soup, a broth made with fermented soybean paste, are frequently consumed. While some macrobiotic adherents are strictly vegetarian, some eat small quantities of fish.
Macrobiotic Diets and Health
Lerman states that reports of cancer remission and symptom alleviation have been described in case studies of people who switched to a macrobiotic diet. While no clinical trials have duplicated these results, according to Lerman, the macrobiotic diet has several characteristics that have independently been shown to reduce the risk of disease. For example, consumption of red and processed meats, which are eschewed in the macrobiotic diet, are associated colon, rectal, and prostate cancers, as well as hypertension and high cholesterol. Macrobiotic diets are also high in dietary fiber, a substance that is necessary for gastrointestinal health and protective against diabetes.
Macrobiotic Diets for Infants
Macrobiotic diets pose potential problems for infants, according to "The Dietitian's Guide to Vegetarian Diets." Although the majority of macrobiotic mothers breastfeed, thus providing the ideal nutrients to their infants, macrobiotic infants traditionally transition to a water-based grain milk after weaning. Grain milks do not provide adequate proteins, iron, calcium or calories, and they lack both vitamin B-12 and vitamin D. Macrobiotic diets also generally contain very low amounts of fat, a necessary nutrient for growth and brain development.
References
- Nutrition in Clinical Practice: The Macrobiotic Diet in Chronic Disease
- "The Dietitian's Guide to Vegetarian Diets" Reed Mangels, Virginia Messina, Mark Messina; 2011
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