Benefits of Macrobiotic Diet

Macrobiotics is a set of wide-ranging ideas based on the Japanese concept of two oppositional forces called yin and yang that govern all aspects of life. To maintain good health, these two forces must be kept in balance in the body through diet. All foods are classified according to their taste and texture: yin foods tend to be more sweet, whereas yang foods are salty. Although all foods have both yin and yang qualities, some foods are extremely yin, while others are extremely yang. One goal of the macrobiotic practice is to develop an intuitive sense for what sustains one's health and eliminate foods that have large amounts of either yin or yang in them and favor foods with more balanced levels of these two forces.

As society moved away from its traditional, ecologically-based diet, there has been a corresponding rise in chronic illness. A macrobiotic diet is environmentally-based and relies primarily on foods native to the climate, as such a diet keeps a person in balance with the environment. When we eat foods from a climate that is very different from ours, our bodies lose the ability to adapt to changes in the environment. In a hot (yang) climate, one should eat more cooling (yin) foods, and vice versa. Some foods like whole grains, beans and sea vegetables can travel long distances without any degradation; they are foods with more yang. However, vegetables and fruits are more yin; they decompose more rapidly than grains and beans, and unless they are naturally dried or pickled, are best taken from your immediate area.

The macrobiotic diet was developed by a Japanese philosopher named George Ohsawa based on twelve principles of yin and yang. Oshawa outlined a ten-stage "Zen" macrobiotic diet in which each stage gets more restrictive, so that at the highest level, it can be nutritionally inadequate. Today's leading proponent is Michio Kushi, who reformulated and popularized macrobiotics in the United States.

The macrobiotic diet is a low-fat, high fiber diet that is a predominantly vegetarian diet, emphasizing whole grains including brown rice, whole wheat berries, barley, millet, rye and corn. Whole grains typically make up 50 to 60% of each meal. In addition, the macrobiotic diet includes soy products rich in phytoestrogens, and vegetables, either raw or steamed and sauteed. You can eat locally available fruits, especially fruits that are naturally sweet. If you use fruits as desserts, avoid adding sugar, honey and chocolate to it. Cooking oil is typically unrefined vegetable oil. One of the most common oils used is dark sesame oil. You can include seasonings like natural sea salt, shoyu, brown rice vinegar, umeboshi vinegar, umeboshi plums, grated ginger root, fermented pickles, gomashio (roasted sesame seeds), roasted seaweed, and wasabi (horseradish), as they detoxify meat.

The first benefit of macrobiotic eating is strengthened immune system and longevity. Owing to the restriction on the intake of saturated fat, cholesterol, sugar, alcohol, and processed foods, it is beneficial for those with cardiovascular diseases. Due to the emphasis on vegetables, fruits and whole grains, the macrobiotic diet contains a large amount of dietary fiber and is kind to your colons by eliminating constipation. Other benefits are improved stamina, increased clarity and concentration and better sleep patterns. Macrobiotics is practiced throughout the world by many people who are seeking a holistic approach to physical and spiritual well-being. The phytoestrogen content in the soy products may reduce the risk of estrogen-related cancers such as breast cancer. However, further research is needed to clarify whether the macrobiotic diet is effective in cancer prevention and treatment.

A person following this diet might not get enough vitamins B12 and D or calcium and would need to take a supplement.

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