The macrobiotic diet is a low-fat, high fiber diet that is a predominantly vegetarian diet, emphasizing whole grains and vegetables. It is also rich in phytoestrogens from soy products and low in meat, dairy products, and sugar. The macrobiotic diet emphasizes foods that tend to be lacking in the United States diet, such as fiber-rich whole grains, vegetables, and beans. It is low in saturated fat and high in phytoestrogens, which proponents believe may help to balance female hormones and help with menopause, premenstrual syndrome, and prevention against breast cancer and endometriosis.
Because low-fat, high fiber diets are often recommended for cancer and other chronic diseases, the macrobiotic diet has been used by people with these conditions. The phytoestrogen content may be protective and reduce the risk of estrogen-related cancers such as breast cancer. However, further research is needed to clarify whether the macrobiotic diet is effective in cancer prevention and treatment.
People with serious medical conditions such as cancer or AIDS should always seek proper medical care. Some people try the diet because they heard it can cure their disease, but research has not substantiated these claims.
What are the Guidelines of the Macrobiotic Diet?
Whole grains typically make up 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, bread, baked goods, and other flour products can be eaten occasionally.
Soup. One to two cups or bowls of soup per day. Miso and shoyu, which are made from fermented soybeans, are commonly used.
Vegetables typically make up 25 to 30% of the daily food intake. Up to one-third of the total vegetable intake can be raw. Otherwise, vegetables should be steamed, boiled, baked, and sauteed.
Beans make up 10% of the daily food intake. This includes cooked beans or bean products such as tofu, tempeh, and natto.
Animal products. A small amount of fish or seafood is typically consumed several times per week. Meat, poultry, eggs, and dairy are usually avoided. Fish or seafood are eaten with horseradish, wasabi, ginger, mustard, or grated daikon to help the body detoxify from the effects of fish and seafood.
Seeds and nuts in moderation. Seeds and nuts can be lightly roasted and salted with sea salt or shoyu
Local fruit can be consumed several times a week. Includes apples, pears, peaches, apricots, grapes, berries, melons, and other fruit. Tropical fruit such as mango, pineapple, and papaya is usually avoided.
Desserts are permitted in moderation, approximately two to three times per week. Desserts can be enjoyed by people who are in good health. Emphasize naturally sweet foods such as apples, squash, adzuki beans, and dried fruit. Natural sweeteners such as rice syrup, barley malt, and amazake can be used. Sugar, honey, molasses, chocolate, carob, and other sweeteners are avoided.
Cooking oil is typically unrefined vegetable oil. One of the most common oils used is dark sesame oil. Other oils that are recommended are light sesame oil, corn oil, and mustard seed oil.
<li>Condiments and seasonings include natural sea salt, shoyu, brown rice vinegar, umeboshi vinegar, umeboshi plums, grated ginger root, fermented pickles, gomashio (roasted sesame seeds), roasted seaweed, and sliced scallions.