Some Basics Of A Macrobiotic Diet

A macrobiotic diet is a diet formulated by the belief that food, and the quality of food, has an affect on a person's life on a greater extent than most people realize. Practitioners of a macrobiotic diet believe that food has an affect on health, as well as happiness and well being. Those who follow a macrobiotic diet believe that natural foods with little to no processing are the best choice of food. In addition, they believe in using traditional methods of cooking and they enjoy cooking for themselves, as well as for family and friends. Literally translated, macrobiotics means "great life." Physicians and philosophers from around the world have associated macrobiotics with living in harmony with nature while eating a simple and balanced diet. In the 1920's, George Ohsawa, who founded the modern form of macrobiotics, claimed to have cured himself from a serious illness by changing his diet. Ohsawa believed in the Chinese philosophy of Yin and Yang. They yin represents outward centrifugal movement and the yang represents inward centrifugal movement. Yin and yang are always opposite, with yin being sweet, cold, and passive and with yang being salty, hot, and aggressive. In a macrobiotic diet, the yin and yang need to be kept in balance for good health. Because this balance of the yin and yang is at the core of the macrobiotic diet, foods are all classified as one or the other. This division is in accordance with their properties, tastes, and effects on the body. Grains and vegetables are not strong in either yin or yang. Therefore, they are especially important in the macrobiotic diet. These more neutral types of foods make it easier to maintain balance of yin and yang and these foods that are extremes in either yin or yang or to be avoided in the macrobiotic diet. All foods included in the macrobiotic diet must be organically grown. Whole grains, such as barley, brown rice, oats, millets, rye, core, buckwheat and whole wheat are thought to be the most balanced of foods in a macrobiotic diet. Therefore, these foods make up about 50 to 60% of the macrobiotic practitioner's diet. Whole grains are the preferred type of grain in a macrobiotic diet, but small portions of bread and pasta derived from refined flour are acceptable. Fresh vegetables make up approximately 25 to 30% of the macrobiotic diet. Broccoli, cabbage, kale, cauliflower, collards, turnips, mustard greens, turnip greens, radish, onion, butternut squash, acorn squash, and pumpkin are the primary vegetables to be included in a macrobiotic diet. Iceberg lettuce, celery, snow peas, mushrooms, and string beans are to be included in the diet only two or three times per week. In a macrobiotic diet, these vegetables are to be prepared by either being steamed lightly or being saut