What is the purpose of the macrobiotic diet?

It would be unfair to reduce macrobiotic to just a diet. As originally conceived, this philosophy is based on one principle: the awareness that what nourishes us can prolong life, since according to George Ohsawa, the founding theorist, foods influence physical, mental, emotional, and spiritual health.The macrobiotic philosophy goes hand in hand with the laws of life. “It is based on zero toxicity: both in food and in personal and household products,” points out Gina Rangel. The theoretical core involves recognizing the whole in foods: the ying (cold energy) and yang (hot energy) present in each ingredient. For macrobiotics, harmony is located right at the center of both energies. So don’t be surprised if a macrobiotic plate is a minefield. The foundation of the diet consists of whole grains, legumes, fruits, and vegetables, but the list of restrictions is long.For them, any food far from the constitution of blood will take longer to digest. What is vital is that the food proportion has five ying for one yang. Hence, there are too many foods that are excluded because they are considered too ying or too yang. For example, “tubers, peppers, tomatoes, coffee, alcohol, processed and packaged foods (like cereals, cookies, white bread, soft drinks, sweetened products, vanilla, tropical fruits like mango, pineapple, papaya, and watermelon, seasonings, and spicy foods are prohibited,” confirms Gina Rangel.The ying and yang are not only in the ingredients but also in the preparations. On one hand, fermentation and maceration eliminate yang, while salting and cooking foods remove excess ying. The general precepts of this diet involve eating and drinking only when hungry, doing so with full awareness. Foods should come from as close a radius as possible and be in season to ensure maximum quality. They should also be minimally manipulated and processed and should be chewed enough to make the digestion process gentle on the body. Fish and dairy can be consumed once a month or when the body requires it; eggs, once every ten days. The consumption of berries and nuts, seeds and walnuts, cucumber, celery, and lettuces should be moderated. Additionally, “the utensils used for food preparation must be free of Teflon; they should be made of natural wood, ceramic, or stainless steel; eliminate plastics and replace them with glass or stainless steel,” adds Gina.You may wonder what remains on the macrobiotic plate. The proportions are fifty percent whole grains, thirty percent fruits and vegetables, and twenty percent legumes and seaweeds. Since this dietary philosophy began in Japan, seaweeds are included. Seaweeds are a food high in vitamins and minerals, so if you are thinking of adopting a macrobiotic diet, it is advisable not to skip them. The result is a diet largely composed of plant protein formulated through the interaction of grains and legumes. “It is such a clean diet based on such natural ingredients that you will enjoy good health. With it, you practically leave toxins out of your life. The downside of the macrobiotic diet is that you may have certain deficiencies in your body by not having almost any animal proteins. Watch your muscle mass index, vitamin B12, and vitamin D intake,” concludes Gina.As with everything, it is advisable to entrust your health to an expert and check if this diet is optimal for you. If you feel like starting with a taste of the macrobiotic diet, here I include one of my favorite recipes.Chickpea and Vegetable Patties 2 cups of grated carrots2 cups of grated and drained zucchini2 cups of chickpea flour2 eggsSea saltGrated lemon zestGrated ginger4 teaspoons of avocado oilIn a bowl, combine all the ingredients until you achieve a dough. Shape it into patties about 8 centimeters wide and freeze for at least 1 hour. Heat the avocado oil and brown the patties on both sides. Serve with brown rice and miso soup.