The Macrobiotic Diet

The first recorded practice of "macrobiotics" was established in the writings of Hippocrates. The word "macrobiotics' comes from the Greek; macro meaning "great" and bios meaning "life." It is a way of life that suggests living in harmony with nature by eating a diet that is simple and balanced.

A Japanese man named George Ohsawa started the modern practice of consuming a macrobiotic diet in the late 1920's. He developed the diet to incorporate traditional Asian medicine with the concepts of Western medicine. He taught that healing was possible through a proper diet and natural medicine. He is said to have cured himself of a life-threatening illness simply by changing his diet to one that consisted of brown rice, miso soup, and sea vegetables. Ohsawa focused on the opposing forces of Yin and Yang in relation to living a life that is balanced physically and spiritually. He suggested that there must be equilibrium between Yin and Yang to achieve good health. Macrobiotics, therefore, concentrates on achieving physical balance and spiritual well being.

Foods in the macrobiotic diet are organized into Yin and Yang categories. Classification is based upon how the food grows, where the food grows, the taste of the food, and the effects the food has on the body. The two most important food groups are grains and vegetables; they have the least prominent Yin and Yang traits. Foods that are either extremely Yin or Yang are avoided.

The macrobiotic diet is a low-fat, high fiber diet that is mainly vegetarian. Fifty percent of it consists of organic whole grain cereals; the other thirty percent, organic beans and bean products, organic nuts and seeds, organic sea vegetables and land vegetables, and organic fruits, in limited amounts. The primary problem with the Standard American diet is that there is not an understanding of the balance that is necessary to maintain good health. When balancing does take place in the American diet it is usually to one extreme. Either there is too much of one food or not enough of another food. These extremes can have negative effects on the body physically and emotionally.

Organic Whole Grains and Whole Grain Products: These are "live" foods with active enzymes. Whole grains are rich in minerals, vitamins, and complex carbohydrates. Whole grains include barley, brown rice, millet, oats, rye, whole wheat, corn, and buckwheat.

Organic Beans and Bean Products: The body needs more carbohydrates than it does proteins. This is because carbohydrates are used for daily activities and protein is used for maintenance. Intake of carbohydrates and proteins varies from person to person depending on an individual's age, health condition, climate, and the level of activity one engages in. Food recommended in this category include adzuki beans, lentils, tofu, and chickpeas (garbanzo beans).

Organic Nuts and Seeds: Nuts and seeds are an excellent source of protein and fat. They are easy to store once they have been un-shelled.

Organic Sea Vegetables and Land Vegetables: These foods are rich in vitamins, fiber, minerals, and trace elements. They help to build strong bones and muscles, cleanse and rejuvenate the body, and nourish the skin. Vegetables that are highly recommended include broccoli, cabbage, cauliflower, kale, bok choy, collards, turnip greens, onion, acorn squash, mustard greens, butternut squash, pumpkin, wakame, kombu, and nori.

The components of a complete diet include protein, grains, sea vegetables, pickles, and vegetables that are cooked or raw. Guidelines to be followed should be individualized built on factors that include age, gender, activity level, health needs, climate, and season; foods that near the extremes should be used in moderation. When choosing foods for this kind of diet, it is important to choose foods that are of high quality. Remember, you want to get the most nutrients you can out of the foods you choose to eat.