Macrobiotics has its roots in Zen Buddhism and Taoism and is based on the Far Eastern Yin-Yang principle. The macrobiotic diet was developed by the Japanese natural philosopher Georges Oshawa, with the aim of producing a long, healthy and happy life.
A macrobiotic diet is predominantly vegan and can be considered as a variant of raw food diet, with cereals and rice being the staple foods. Vegetables, legumes, small amounts of fruit, seaweed, small amounts of fish, nuts, seeds, soy products and salt should be consumed. Meat, dairy products, eggs, sugar, nightshade plants (potatoes, peppers, tomatoes, eggplant), coffee, black tea, alcohol and all preserved and processed foods are off the menu. Only regional, seasonal organic foods are recommended.
The frequent consumption of grains and vegetables with their high fiber content promotes digestion and contributes to intestinal health. However, macrobiotics as a permanent regime does court some controversy and in principle carries the same risks as a vegan diet.