Macrobiotic diet
The Macrobiotic diet is a dietary and lifestyle philosophy that emphasizes balance and harmony, drawing from traditional Japanese dietary practices. Developed by Japanese philosopher George Ohsawa, it focuses on whole grains and fresh vegetables while being low in fat and protein. The diet is rooted in the principles of yin and yang, suggesting that these opposing forces must be balanced for optimal health. Common components of the diet include brown rice, vegetables, beans, seaweed, and some practitioners may include fish, while avoiding meat, dairy, refined sugars, and artificial sweeteners.
Proponents of the Macrobiotic diet claim it can provide health benefits, including potential support in managing cancer, heart disease, diabetes, and obesity. However, it is important to note that scientific research on the diet is limited, with a lack of rigorous clinical trials supporting its efficacy. Additionally, those following a strict Macrobiotic diet may face nutritional deficiencies, making it essential for individuals, particularly pregnant or nursing women and children, to seek guidance from healthcare professionals before adopting this diet. Overall, the Macrobiotic diet promotes a holistic approach to eating, integrating food choices with broader lifestyle practices, including meditation and stress reduction.
Macrobiotic diet
DEFINITION: A philosophy of living based on the need for balance and harmony, in which a person’s diet consists primarily of whole grains and fresh vegetables and is low in fat and protein.
PRINCIPAL PROPOSED USES: Cancers, general health and well-being, heart disease, diabetes, high blood pressure, obesity
Overview
Japanese philosopher George Ohsawa developed the macrobiotic lifestyle, which includes the macrobiotic diet, meditation, exercise, and stress reduction. The lifestyle also involves limiting exposure to pesticides. Ohsawa also believed that eating healthy food is part of a process that promotes world peace and harmony.
The macrobiotic diet is based on the traditional Japanese diet. Food choices for the diet are based on the principle of yin and yang, opposing forces that are viewed as needing to balance each other. In the 1960s, Ohsawa’s student Michio Kushi of the Kushi Institute popularized the macrobiotic diet in the United States. In the twenty-first century, some macrobiotic diet teachers view the original diet proposed by Ohsawa to be too restrictive; the modern macrobiotic diet has been modified to prevent problems such as scurvy, other forms of malnutrition, and death, which were reported in some followers of the original diet.
Organic foods that are minimally processed are recommended for the macrobiotic diet. Up to 60 percent of the diet’s components are whole grains, and up to 30 percent are vegetables, with the remainder of the diet being made up of beans, seaweed, fruit, nuts, and seeds. The diet does not include meat, animal fats, dairy, eggs, refined sugar, or artificial sweeteners. Some practitioners of the macrobiotic diet eat fish. Very hot or very cold drinks are also to be avoided.
The diet also recommends specific approaches to food preparation. Traditionally, only gas stoves were to be used. However, this directive has been modified in the twenty-first century, although natural heat sources are preferred. Cooking vessels or utensils containing copper, aluminum, or Teflon are to be avoided.
Mechanism of Action
Teachers of macrobiotics attempt to adjust the individual’s diet based on the areas affected by illness to restore the balance of yin and yang.
Uses and Applications
Proponents of the macrobiotic diet state that it can have curative properties for cancer, prevent heart disease, and contribute to an overall sense of well-being. The macrobiotic diet is suggested as a dietary method for treating heart disease, and because it is high in phytoestrogens, it is also touted as a cancer preventive, specifically breast cancer. A 2014 study also suggested that eating a macrobiotic diet was a means of managing diabetes, along with regular healthcare. Other conditions believed to benefit from the macrobiotic diet include diabetes due to the diet’s ability to control blood sugar, high blood pressure, and digestive cancers. The macrobiotics focus on limited processed foods may help individuals battling obesity. Although scientific study has shown that the macrobiotic diet has many benefits, it also comes with risks. It is not recommended for everyone, and people should consult a healthcare professional or dietician before beginning a macrobiotic diet. Further, scientific study on the macrobiotic diet is significantly less than that of other popular diets, and more studies are needed.
Scientific Evidence
No randomized-controlled clinical trials of the macrobiotic diet exist. Reports of macrobiotic dieters who have recovered from cancer are anecdotal. While some studies have been conducted on the benefits of macrobiotics for health conditions, rigorous, randomized controlled trials are lacking.
Safety Issues
The macrobiotic dieter may become deficient in vitamins B12 or D, fluid, calcium, iron, and riboflavin. Experts recommend that pregnant or nursing women and children on the macrobiotic diet may need to consume eggs, dairy products, or other forms of supplementation to prevent nutritional deficiencies that can lead to rickets, retarded growth, or slow motor or mental development in the fetus. Excessive weight loss can occur on the macrobiotic diet.
Bibliography
Butler, Natalie, and Natalie Olsen. "The Macrobiotic Diet: What You Should Know." Healthline, 12 Oct. 2017, www.healthline.com/health/food-nutrition/macrobioticdiet. Accessed 19 Sept. 2024.
Kubala, Jillian. "Macrobiotic Diet: Food List, Benefits & More." Medical News Today, 27 Apr. 2022, www.medicalnewstoday.com/articles/macrobiotic-diet. Accessed 19 Sept. 2024.
"Macrobiotic Diet and Cancer." Cancer Research UK, 23 Sept. 2022, www.cancerresearchuk.org/about-cancer/treatment/complementary-alternative-therapies/individual-therapies/macrobiotic. Accessed 19 Sept. 2024.