The word "macrobiotic" comes from Greek roots and means "long life". The Macrobiotic Diet and philosophy have been developed by a Japanese educator named George Ohsawa, who believed that simplicity is the key to optimal health.
The diet recommended Ohsawa included ten stages of progressively restrictive. La last step in la the Ohsawa Macrobiotic Diet was composed solely of brown rice and water. Because of its extreme restriction, Ohsawa of Macrobiotic Diet version is no longer recommended by the Councillors of the Macrobiotic Diet.
Michio Kushi extended the Ohsawa macrobiotic theory and opened the Kushi Institute in Boston in 1978. With his wife, hazelnut, Kushi has published many books on the macrobiotique and was responsible for the popularization of the diet in North America.
In General, people who are interested in the Macrobiotic Diet are seeking a healthy way of eating that integrates the physical, spiritual and global health.
The Macrobiotic Diet is a low fat, high fiber diet vegetarian food mainly, with emphasis on vegetables and whole grains. In addition, the Macrobiotic Diet is rich in Phytoestrogens in soy products.
Because the diet low in fat, high fiber is often recommended for cancer and other chronic diseases, the Macrobiotic Diet has been used by people with these diseases. The content of Phytoestrogens can be protective and reduce the risk of cancer associated with estrogen such as breast cancer. However, more research is needed to clarify whether the Macrobiotic Diet is effective in the treatment and prevention of cancer.
People with serious diseases such as cancer or AIDS should always seek appropriate medical care. Some people try to diet because they have heard it can remedy their disease, but reseach is unfounded these claims.
Whole grain generally consist of 50 to 60% of each meal. Whole grains include brown rice, whole wheat berries, barley, millet, rye, corn, buckwheat and other whole grains. Rolled oats, noodles, pasta, breads, pastries and other flour products can be consumed from time to time. Soup. One or two cups or bowls of soup a day. Miso and shoyu, which are made from fermented soybeans, are commonly used. Vegetables usually composed of 25-30% of the daily food intake. Up to one third of the total intake of vegetables can be believed. Otherwise, vegetables should be steamed, boiled, sautéed and baked in the oven. Beans represent 10% of the daily food intake. This includes the cooked beans and bean products such as tofu, tempeh and natto. Products of animal origin. A small amount of fish or seafood is generally consumed several times per week. Meat, poultry, eggs and dairy products are generally avoided. Fish or seafood are consumed with horseradish, wasabi, ginger, mustard or daikon, grated to help the body detoxify effects of fish and seafood. Seeds and nuts in moderation. Seeds and nuts can be slightly roasted and salted with salt of sea or shoyu. Local fruits can be eaten several times a week. Includes apples, pears, peaches, apricots, grapes, berries, melons and other fruits. Tropical fruit such as mango, pineapple and papaya are generally avoided. Desserts are allowed sparingly, approximately two to three times per week. Desserts can be appreciated by people who are in good health. Highlight naturally fresh foods such as apples, squash, beans, adzuki and dried fruit. Natural sweeteners such as rice, barley and amazake malt syrup may be used. Sugar, honey, molasses, chocolate, carob bean gum and other sweeteners are avoided. Cooking oil is generally non-refined vegetable oil. The most common oils used is black sesame oil. Other oils that are recommended are light sesame oil, corn oil, and mustard seed oil. Condiments and seasonings include natural sea salt, shoyu, brown rice vinegar, umeboshi vinegar, umeboshi plums, grated ginger root, fermented pickles, gomashio (roasted sesame seeds), algae, grilled and sliced green onions.Dietary guidelines are individualized based on factors such as the climate, season, age, gender, activity and health.
The Macrobiotic Diet emphasizes foods which tend to fail at diet in North America, such as whole grains rich in fiber, vegetables, and beans. It is low in saturated fat and high in Phytoestrogens, which proponents believe can help strike a balance between the female hormones help menopause, premenstrual syndrome and prevention against breast cancer and endometriosis.
In addition, the Macrobiotic Diet is low in meat, dairy products and sugar.
The Macrobiotic Diet is considered by some nutritionists to be too restrictive and lacking certain nutrients such as proteins, vitamin B12, iron, magnesium and calcium. Lack of energy may result from inadequate protein.
Sources
Kushi M, Kushi A, Jack a. macrobiotique diet. Japan Publications, Inc. 1997.
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