What is a macrobiotic diet plan? This article attempted to describe the basics of a macrobiotic meal plan. It is similar to the type of information many will encounter when trying to become familiar with macrobiotics. The author of this article draws largely from an outdated model that is no longer applicable to most people today. Though this model is still widely practiced, it is quite restrictive and largely does not give the same benefit as it did in the past. For more information about the development and history of macrobiotics, see this entry. Many things about macrobiotic practice have changed, but unfortunately in many cases the negative perception of it has not, nor has the presentation of information in books or the internet. The practice of macrobiotics ideally adapts to our changing personal and environmental conditions over time — it is more than simply crafting a macrobiotic diet plan. Through our experience at the Strengthening Health Institute SHI, the higher percentage of grains recommended in the past no longer has the same benefits as it once did. Most people spend too much time indoors or sitting at a desk. There is also a substantial amount of ambient light pollution in urban areas, radio and microwave pollution, and other EMF pollution.
Unlike early iterations of the diet, macrobiotic meal plans are no longer based solely on a single whole grain, such as brown rice. Current-day macrobiotic diets have a primary focus on whole grains and cereals, followed by fruits and vegetables, and then beans and sea vegetables, often served in the form of soups. In some cases, fish, dairy and meat products are allowed, though sparingly and infrequently. Between 40 percent and 60 percent, of your diet, by weight, needs to be made up of whole grains, such as brown rice, millet, wild rice, buckwheat or barley. An easy way to determine proportions is simply to make half your plate whole grains before filling it with any other foods. Limit processed whole-grain products as much as possible, such as pastas and breads — most of your grains should be eaten on their own. You can boil, steam or braise these grains, although minimal amounts of added fat are recommended. An example of a serving at a meal would be 2 cups of cooked whole grains, served plain.
Diabetics and those with poorly managed blood glucose may also find long-term adoption helpful in managing blood glucose levels. Layer kombu, onion, celery, squash and millet in a soup pot. Rinse quinoa several times to help remove an oil called saponin, that if not rinsed off, can make the grain taste bitter. Bring to a boil, uncovered, over high heat. Cut the bottoms off the acorn squash just enough so that each half sits squarely, cut side up. I remembered that it was shrouded in mysticism: yin and yang, order of the universe… and that the food was…well, boring.