Macrobiotic diet

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Macrobiotics, from the Greek "macro" (large, long) + "bios" (life), is a lifestyle that incorporates a dietary regimen. The earliest recorded use of the term macrobiotics is found in the writing of Hippocrates, the father of Western Medicine. In his essay 'Airs, Waters, and Places,' Hippocrates introduced the word to decribe people who were healthy and long-lived.[...]Herodotus, Aristotle, Galen, and other classical writers used the term macrobiotics to describe a lifestyle, including a simple balanced diet, that promoted health and longlivity." (Stephen Blauer, in Michio Kushi (1993), The Macrobiotic Way,2nd edition,AVERY, p.xi)

Contents 1 History 2 Philosophy 3 Macrobiotic Diet composition 4 Other factors 5 Food preparation techniques 6 Cooking according to the time of the year 7 Switching to a macrobiotic diet 8 Amount of Yin and Yang in the products 9 Macrobiotics vs. normal Japanese cooking 10 Macrobiotics vs. vegetarianism 11 Examples of Macrobiotic Dishes 12 Criticisms 13 References

[edit] History

Macrobiotic methodology was brought to Europe from Japan by George Ohsawa (1893–1966). Ohsawa was a Japanese philosopher, who was inspired to formalize macrobiotics by the teachings of Kaibara Ekiken, Andou Shōeki, Mizuno Nanbaku, and Sagen Ishizuka and his disciples Nishibata Manabu and Shojiro Goto.

Ohsawa influenced Nishibata Manabu (who taught extensively in Paris) Owsawa ,subsequently, brought his macrobiotic teachings to North America in the late 1950s. Macrobiotic education was spread in the United States by his students Herman Aihara, Cornelia Aihara, Michio Kushi and Aveline Kushi, and their students.

George Owshawa coined the term for a natural way of living, macrobiotics, in the late 1950s. Macrobiotics, from the ancient Greek language, means the way of longevity. This term has been used by many authors in describing longevity teachings from the Far East.

"Whole foods, such as brown rice, are central to a macrobiotic diet, and many of the first customers and owners of the alternative food stores were students of macrobiotics. Macrobiotic principles are Pan-Asian in origin, dating back several centuries. In the 20th century, a few creative and brilliant teachers, such as the Kushis (who immigrated to the United States from Japan after World War II), emerged who distilled the wide-ranging ideas and interpreted them for modern, urban, and industrialized life."^[1]

[edit] Philosophy

Followers of the macrobiotic approach believe that food, and food quality, powerfully affects our lives . Food affects our health, well being and happiness. The macrobiotic approach suggests to choose food that is less processed, more natural, and to employ more traditional methods of cooking for family, friends, and oneself. The link between health, behaviour and food consumption has been proven by modern research and studies.^{[citation needed]}

Macrobiotics emphasizes locally grown, organically grown whole grain cereals, pulses (legumes), vegetables, fruit, seaweed and fermented soy products, combined into meals according to the principle of balance ( known as yin and yang). The new USDA food pyramid is more in line with macrobiotic food guidelines than the old "four food groups" model.

Dietary recommedations include whole grains such as brown rice and grain products such as pasta, a variety of cooked and raw vegetables, beans and bean products such as tofu, sea vegetables, mild natural seasoning, fish, fruit, nuts, seeds, and mild beverages.

Certain types of vegetables, such as tomatos and eggplant, are either avoided, temporarily, for health reasons or used sparingly.

People who practice a Macrobiotic lifestyle try to observe balance in everything they do. They strive for balance and happiness in their daily lives attempting to live in harmony with people,nature and their physical surroundings.

Different aspects influence what makes a good diet: your personal condition (age, constitution, sex), situation (region of origin, region where you live, season). While, for instance, for an inuit living in an extreme climate (dense and cold = extremely yin) it makes perfect sense to balance this extreeme yin influence with a meat (considered extremely yang) based diet.

[edit] Macrobiotic Diet composition

Consists of

• Whole cereals: 25-50%
• vegetables: 25-50%
• Beans and Bean Products: 10%
• Soup: daily
• Seaweed: 5%
• Fruit: 5%

The remainder is composed of Fish and Seafood, Seeds and Nuts, Seed and Nut butters,Seasonings, Sweeteners,and Beverages

[edit] Other factors

, the composition of dishes and the choices of foods is is adjusted according to

• The Season
• The Climate
• Activity
• Sex
• Age
• Health Condition
• Transition in One's Diet

and any other personal considerations

[edit] Food preparation techniques

Food is prepared in various ways, including: Steaming, boiling, raw, ohitashi/blanching, nishime/long steaming, nitsuke/sauteeing and boiling, kinpira/ sauteeing and boiling, sukiyaki/ stew, nabe, oven baking, baking in a pressure cooker, tempura, frying

[edit] Cooking according to the time of the year

In spring:

• food with a lighter quality
• wild plants, germs, lightly fermented food, grain species, fresh greens
• light cooking style: steaming, cooking for a short time, etc.

In summer:

• food with lighter quality
• large-leaved greens, sweet corn, fruit, summer pumpkins
• light cooking style: steaming, quick cooking, etc.
• lighter grains such as barley, bulghur, cous cous, and corn

In autumn:

• food with more concentrated quality
• root vegetables, (winter) pumpkins, beans, cereals, etc.
• heavier grains such as sweet rice, mochi and millet

In winter:

• food with a stronger, more concentrated quality
• round vegetables, pickles, root vegetables, etc.
• more miso, shoyu, oil, and salt
• heavier grains such as millet, buckwheat, fried rice, etc.

[edit] Switching to a macrobiotic diet

For those wishing to adopt the Macrobiotic diet, it is recommended that a person research it and either consult a macrobiotic counselor or make a gradual transition to the macrobiotic way of eating. It is generally recommended that any diet be adopted gradually: for instance, reducing animal products, refined flour, sugar, and dairy products, and adding more whole-grain and vegetable-quality foods . Faster changes in your diet can be done with the help of a qualified and well trained macrobiotic counselor.

Macrobiotic teachers and counselors vary in their knowledge. Choose ones that have many years of experience, training and research.

[edit] Amount of Yin and Yang in the products

Macrobiotic eating follow the principle of balance ( called yin and yang in the east). Products that are extreme are not suggested for regular use. No foods are forbidden but better quality natural foods are always suggested.

Foods that are overstimulating can exhaust the body and mind. These are classified as extreme yin ( stimulating) in their effects

• sugar
• alcohol
• honey
• coffee
• chocolate
• refined flour products
• very hot spices
• chemicals and preservatives
• commercial milk, yogurt and soft cheeses
• poor quality vegetable oils

Foods that are very concentrated , heavy and dense, create stagnation. These have yang ( ,strengthening but stagnating effects).

• poultry
• meat
• Eggs
• Refined salt

Foods that create balance are whole cereals, vegetables, beans, sea vegetables, fruit from the local environment, nuts, and seeds. Foods such as these are used in a macrobiotic way of eating.

[edit] Macrobiotics vs. normal Japanese cooking

The macrobiotic way of eating is erroneously said to be Japanese. A majority of the world population in the past ate a primarily plant based grain and vegetable based diet in harmony with the climate. Because some of the original teachers came from Japan, foods from Japan that are beneficial for health are incorporated by most modern macrobiotic eaters. Many macrobiotic ingredients are also standard ingredients in Japanese cuisine.

[edit] Macrobiotics vs. vegetarianism

The macrobiotic way of eating shares many of the same foods as vegan eating. One major difference is the selection and preparation of foods according to the principle of balance that is used in the macrobiotic approach. This can make a macrobiotic approach to veganism very satisfying. Many people who follow a macrobiotic way of eating are vegans. Others choose to incorporate small amounts of fish or occaisonal other high quality animal foods.

[edit] Examples of Macrobiotic Dishes

• sushi
• rice balls
• mochi
• standard miso soup
• miso soup with daikon

[edit] Criticisms

A macrobiotic way of eating is extremely healthy if it is applied in a sensible, and not narrow way.

Following the macrobiotic diet is not universally accepted as a healthy practice by medical professionals, however, its food portions are similar in many ways to the diets of many cultures around the world. Some western nutritional and medical experts conclude that, when narrowly followed, the diet could actually be harmful to some individuals. An extreme example of such criticism is:

"The Council of Foods and Nutrition of the American Medical Association and the Committee on Nutrition of the American Academy of Pediatrics have roundly condemned the more restrictive of the macrobiotic diets for their nutritional inadequacies. Strict adherence to these diets could result in scurvy, anemia, hypoproteinemia, hypocalcemia, emaciation due to starvation, loss of kidney function due to reduced fluid intake, other forms of malnutrition, and even death."[1]

These findings, however, are based on a very extreme version of the diet, (Diet Number 7, all whole grains) which is not advocated for beginners and then, only for short periods of 10 days.

There are , now, macrobiotic teachers who are extremely well versed in both traditional and modern systems of nutrition.

The macrobiotic way of eating when practiced in a not overly restricted fashion has all the benefits of vegetarian eating and plant based diets.

Paradoxically, even though the macrobiotic diet was once touted as a cure for cancer, Michio Kushi and Aveline Kushi - both leaders of the macrobiotic movement in the US - have suffered from the disease; Ms. Kushi died from cervical cancer in 2001 at age 78 [2]. Her daughter died of cancer in 1995. Mr. Kushi recovered, and last year (August, 2006) celebrated his 80th birthday [3]

Anthony Sattilaro M.D. detailed in his book, Recalled by Life, how he put his cancer into remission by incorporating macrobiotics. However, he was no longer following the diet when he died of pneumonia in 1989, and did have cancer which had returned seven years after his recovery. [4]

The New Macrobiotics There is a new breed of macrobiotic teachers who are revising the practice of a macrobiotic way of eating. These teachers are incorporating traditional macrobiotic ( longevity ) health wisdom from the east and west and marrying it with the latest findings of modern nutrition and science. These teachers , also, emphasize the importance of a healthy lifestyle practices such as exercise and adequate sleep.

[edit] References

1. ^ Health Food: Macrobiotic Brown Rice National Museum of American History, Division Medicine and Science. Retrieved 2007 April 7.

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• The China Study, Dr. T. Colin Campbell
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Macrobiotic Childcare & Family Health Kushi, M. & A.

• The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating, Rebecca Wood ISBN O-U-025032-8