Macrobiotics

Macrobiotics is a lifestyle and dietary approach founded by the philosopher George Ohsawa, based on ancient Eastern principles. More recently, Michio Kushi, one of Ohsawa’s students, has come to the forefront of the macrobiotics world. The objective of this approach is to live in harmony with the elements and achieve physical and emotional balance and well-being. Macrobiotics is thought to prevent and treat illnesses such as heart disease, cancer, and diabetes.

A macrobiotic diet consists of 40-60% whole grains, 20-30% vegetables, and 5-10% beans and sea vegetables. The goal is to eat a variety of foods to maintain adequate nutrient levels in the body, leading to steady energy and a balanced mind and body. The macrobiotic approach is high in fiber and low in fat. It encourages eating seasonal, local, and organic foods whenever possible.

Macrobiotic devotees eat a wide variety of whole grains, beans, and vegetables. Quantity is not the focus, and no calorie guidelines are laid out – quality of and relationship to food is everything. Traditional cooking methods, such as steaming and pressure-cooking, are utilized.

Followers are encouraged to only eat when they are truly hungry, and eat smaller quantities if they find themselves less hungry. Chewing each bite at least 30 times is a key component of the macrobiotic approach, assisting digestion and bringing a meditative quality to eating.

Liquids are moderated and encouraged only when one is truly thirsty. Beverages should not be consumed along with meals, as they are thought to inhibit digestion. Very cold beverages, especially those with ice, are avoided completely since they are said to interfere with digestion and harden fats in the body.

Followers of the macrobiotic approach are taught to maintain an active, positive lifestyle and mental outlook by engaging in yoga and meditation.

Foods to include daily:

Whole grains such as brown rice, barley, millet, oats, corn, rye, and wheat
Vegetables like kale, broccoli, cauliflower, collards, pumpkin, and onions
Pinto, black, and white beans
Fermented soy products such as tofu, tempeh, and natto
Sea vegetables such as nori, wakame, kombu, and dulse
Spring water, kukicha twig tea, and other non-aromatic teas
Condiments such as ume plum vinegar, miso, and tamari

Foods to include occasionally:

Fresh white fish
Temperate climate fruits such as apples, pears, plums, peaches, apricots, berries, and melons
Lightly roasted nuts and seeds
Rice syrup, barley malt, mirin, and amasake as sweeteners

Foods to avoid:

Meat, animal fat, eggs, and poultry
All dairy products
Sugar, chocolate, honey, molasses, and vanilla
Tropical or semi-tropical fruit and fruit juices such as orange, papaya, mango, grapefruit, and banana
Soda, artificial drinks, coffee, colored teas, and all stimulating teas
All refined, processed, artificially colored, preserved, sprayed, or chemically-treated foods
Hot spices and strong alcoholic beverages

Pros: