Dietary Lifestyles – Macrobiotic

This article is one of a six-part series about dietary lifestyles and the philosophical reasons behind them. We will explore vegetarian and vegan, ayurvedic, macrobiotic, natural hygiene, slow food and organic, fad diets, and eco-friendly and ethical.

The roots of the macrobiotic diet have been in existence in Japan since at least the early 1900s. In 1960, a follower of the diet, named George Ohsawa, printed its principles in English and termed it macrobiotic. The word macrobiotic was developed from the Greek macro (long) and bios (life). Originally the philosophy was developed as a way to overcome illness by limiting the diet to brown rice, miso soup (miso is fermented soybean paste), and various species of seaweed. However, many Westerners took the diet's principles to the extreme, and, following a report in 1971 by the American Medical Association (AMA) Council on Foods and Nutrition (which noted deaths and nutritional deficiencies in people who followed the diet for extended periods of time), the macrobiotic movement was adjusted to be more balanced and nutritious.

The defining principle of the macrobiotic philosophy is maintaining balance – in this case, balancing the forces of yin (expansion) and yang (contraction), and their mutual interaction in the world. Macrobiotics believe that eating the proper foods will maintain the balance between yin and yang, and result in good health; an imbalance, on the other hand, will lead to illness.

The Diet

The macrobiotic regime is designed to meet each person's individual needs and is based on a person's age, sex, level of activity, health, season, and native climate. The diet may also be influenced by the personal nutrition philosophy of a person's macrobiotic "teacher." Regardless of these variations, however, the standard macrobiotic diet consists of approximately 50% whole grains, 30% seaweed and fresh and pickled vegetables, and 20% beans and pulses (e.g., lentils). Fruit, fish, seafood, and nuts and seeds are consumed only occasionally.

In general, the diet includes fresh, organic (if possible) seasonal foods, which seems to contradict the preserved foods (such as miso paste, pickled umeboshi plums, and soy sauce) the diet sometimes calls for. Rice syrup or wheat syrup replaces refined sugar. Salt is consumed in the form of unrefined table salt or fermented products such as miso or tamari. Because it is difficult to balance alcohol, drugs, refined sugar, coffee, and tea in the diet, most followers avoid them.

Yin Foods, Yang Foods

There are four factors that determine whether a food is yin or yang:

• How the food grows (including speed and direction).

• Where the food was grown (in northern or southern climates).

• The sodium-potassium content.

• And the effect the food has on the body (hot or cold effects).

In terms of mineral elements, Yin represents foods rich in potassium, while Yang foods are high in sodium.

In general, yin foods are considered "cool," larger, have less salt, have potassium, and/or grow above soil. Yang foods are "warm" or "hot," smaller, have more sodium, and/or grow below the soil. In addition to eating yin or yang foods, to maintain balance followers of the philosophy believe you must also eat "cool" foods when it is hot, and "hot" foods when it is cold.

In addition to yin and yang, there are five elements, which must also be balanced. Each element is associated with a particular food quality and the ideal meal includes all five.

The Five Elements:

• Fire corresponds with expansive energy, sadness and joy, the heart and small intestine, and bitter foods such as green kale.

• Earth corresponds with downward energy, worry and fulfillment, the spleen and stomach, and sweet foods such as squash.

• Metal corresponds with contracted energy, grief and hope, the lungs and large intestine, and pungent foods such as garlic.

• Water corresponds with floating energy, fear and will, the kidney and bladder, and salty foods such as seaweed.

• Tree corresponds with upward energy, anger and kindness, the liver and gall bladder, and sour foods such as lemons.

Because each element nourishes a specific part of the body, if you experience problems in a particular area (e.g., the stomach), you must consume more foods of the corresponding element (in this case, earth foods) in order to restore balance and health.

Macrobiotics and Healthcare

In its purest form, macrobiotics does not allow for the use of pharmaceuticals including vitamins and nutritional supplements. Ideal health is achieved and maintained, by balancing the yin and yang; illness occurs when there is an imbalance. When a person becomes ill, the macrobiotic philosophy calls for their physical symptoms to be assessed, along with their emotional, intellectual, and spiritual levels. Treatment may include the practice of yoga or meditation. Another form of treatment is the consumption of foods with healing properties. For example, lotus root is given for diseases of the lungs and salted umeboshi plums are given for digestive complaints. Other foods thought to be therapeutic include miso, tamari, tofu, and tempeh.

While there have been controversial and unsubstantiated claims about the benefits of the macrobiotic diet – best illustrated by the title of the 1983 book, The Cancer Prevention Diet – in its more general recommendations, macrobiotics includes some good-sense advice about diet and health. Eat only when hungry, chew properly for better digestion, avoid food two or three house prior to sleeping, exercise regularly, and keep a tidy, clean work area in the kitchen. Sounds like solid advice.

Dietary Lifestyles – Macrobiotic

The Diet

Yin Foods, Yang Foods

Macrobiotics and Healthcare

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Laura Crane

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