Macrobiotics

Macrobiotics is a dietary discipline based on the East Asian concept that good health depends on establishing a harmonious balance of the opposing life forces (yang and yin), and that this applies to foods as well as other aspects of life.

Origins

The regimen was developed during the first half of the 20th century by George Ohsawa, a Japanese philosophy student who claimed to have cured his tuberculosis by devising a diet based on the spiritual principles and practices of Oriental medicine. He created the term macrobiotics, which in Greek means "a broad view of life," and described his regimen in a 1920 book, A New Theory oj Nutrition and Its Therapeutic 'Effect, The book is now in its 700th edition in Japan.

By the time of his death in 1966, Ohsawa had written over 300 books and had traveled throughout the world promoting his dietary philosophy. He found a receptive audience in the early 1960s among young Americans, who flocked to macrobiotic restaurants and health food stores.

Practitioners

A number of alternative therapists, including acupuncturists, naturopaths, practitioners of Oriental medicine, and holistic healers, have incorporated macrobiotics into their practices.

When Is Macrobiotics Used

As a therapy, macrobiotics is used to treat various ailments through a limited diet. It may, for example, be recommended as a treatment for eating disorders or for coping with stress. Many of its proponents also believe that it provides a spiritual or mystical foundation for the way life should be lived.

How It Works

Macrobiotics classifies all foods as yang or yin instead of by nutritional content and the designations of carbohydrate, protein, and fat. In general, a macrobiotic diet calls for 50 to 60 percent of calories to come from whole cereal grains, the foods that are most balanced in yin and yang; 25 to 30 percent from vegetables; 10 to 15 percent from beans and sea vegetables; 5 to 10 percent from fish, shellfish, seasonal fruits, and nuts; and 5 percent from soups made with vegetables, grains, or miso (fermented soy).

The extreme macrobiotic diets of the early 1960s were sometimes limited to brown rice only, which is balanced in its yin and yang qualities but is not complete nutritionally. Those were soon abandoned when faithful followers developed severe malnutrition. Today's macrobiotic diet is similar to many vegetarian regimens, especially those that eschew milk and eggs but allow inclusion of seafood.

What to Expect

Following a diagnosis based on the individual's appearance, symptoms, and current diet, the macrobiotic therapist recommends changes aimed at correcting the imbalance of yang and yin foods. Modifications depend on the availability of local grains, vegetables, and fruit. Brown rice and herbal tea are considered basic. Bananas, mangoes, and other tropical fruits are avoided in temperate climates. Even though fish and some meat may be acceptable, all dairy products are excluded. Processed foods, whether frozen or canned, are also prohibited at all times.

A person may be taught new ways in which to prepare foods. Copper and aluminum pans, for example, are not used because traces of their metals can leach into foods. Instead, stainless steel, enamel, glass, and ceramic cookware, as well as wooden or bamboo spoons, are recommended.