The macrobiotic way of eating was developed and popularized by the Japanese. Other naturally-raised animal products may be included if needed during dietary transition or according to individual needs.Д¬ooking utensils should be made from certain materials such as wood or glass, while some materials including plastic, copper, and non-stick coatings are to be avoided.

Traditionally or naturally processed foods: 5вЂ“10%ДЇish and seafood, seeds and nuts, seed and nut butters, seasonings, sweeteners, fruits, and beverages may be enjoyed occasionally, two to three times per week.

Well-chewed whole cereal grains, especially brown rice: 40вЂ“60%.

Some general guidelines for the Japanese-style macrobiotic diet are the following (it is also said that a macrobiotic diet varies greatly, depending on geographical and life circumstances): Some proponents of a macrobiotic diet believe that nightshade vegetables can cause inflammation and osteoporosis. Some macrobiotic practitioners also discourage the use of nightshades because of the alkaloid solanine which is thought to affect calcium balance. Nightshade vegetables, including tomatoes, peppers, potatoes, and eggplant also, spinach, beets, and avocados, are not recommended or are used sparingly in macrobiotic cooking, as they are considered extremely yin. Therefore, lists of macrobiotic foods that determine a food as yin or yang generally compare them to whole grains. Д«rown rice and other whole grains such as barley, millet, oats, quinoa, spelt, rye, and teff are considered by macrobiotics to be the foods in which yin and yang are closest to being in balance. However, these terms are relative 'yangness' or 'yinness' is only discussed in relation to other foods. Foods with yang qualities are considered compact, dense, heavy, and hot, whereas those with yin qualities are considered expansive, light, cold, and diffuse. All food is considered to have both properties, with one dominating. Some macrobiotic proponents stress that yin and yang are relative qualities that can only be determined in a comparison. Whole grains and whole-grain products such as brown rice and buckwheat pasta ( soba), a variety of cooked and raw vegetables, beans and bean products, mild natural seasonings, fish, nuts and seeds, mild (non-stimulating) beverages such as bancha twig tea, and fruit are recommended. Macrobiotics emphasizes locally grown whole grain cereals, pulses ( legumes), vegetables, edible seaweed, fermented soy products, and fruit combined into meals according to the ancient Chinese principle of balance known as yin and yang. Medical historian Barbara Clow writes that, in common with many other types of quackery, macrobiotics takes a view of illness and of therapy which conflicts with mainstream medicine. The diet was popularized by George Ohsawa in the 1930s and subsequently elaborated on by his disciple Michio Kushi. The diet proposes 10 plans which are followed to reach a supposedly ideal yin:yang ratio of 5:1.

The macrobiotic diet is associated with Zen Buddhism and is based on the idea of balancing yin and yang. Macrobiotic diets are based on the concept of balancing yin and yang.

Macro diet