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Author: Carol Palmatier

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Sample Macrobiotic Diet for Beginners

Instituted by George Ohsawa in the 1930s and developed even further in America by Macrobiotic food Michio Kushi, the macrobiotic diet system revolves around balance for optimal health and nutrition. It focuses on the yin-yang principle common to many Asian health practices, and places importance on the types of foods eaten, as well as their preparation. A sample macrobiotic diet is outlined below.

Simply put, the macrobiotic eating plan typically consists of the following: Whole cereal grains should make up about 50% of the diet, followed by about 30% fresh vegetables (except for restricted foods), and completed by limited amounts of fish, fruit, beans, seaweed, and soups. Many foods are to be avoided completely; red meat is one, but, oddly, so are zucchini, avocados, spinach, potatoes, eggplant, tomatoes, and peppers.

Many macrobiotic fans will talk about the cancer-curing properties of the diet, and cite anecdotal evidence showing how it has been a factor in many people's fight for health. While any diet low in fat and rich in vegetables and grains will have health benefits, studies have not shown the macrobiotic way to reliably promote any type of cure or benefit in cancer patients. In short, there is simply no proof that the macrobiotic balance was what caused a spontaneous cure, or that a cure would not have occurred with any other kind of eating regimen.

No one diet is a cure-all for the ills of the world. Case in point: Michio Kushi's wife, a strong follower and co-founder of the Kushi Institute to promote the macrobiotic way of life, died of cancer at age 78. Kushi's daughter also died of cancer in 1995.

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