A List of Macrobiotic Foods

A macrobiotic diet is a diet regimen developed in the 1930s by George Ohsawa, a Japanese philosopher. The word macrobiotic translates to "long life." Eating a macrobiotic diet may reduce the risk of cardiovascular disease because this diet tends to be low in fat and high in fiber. Proponents of macrobiotic diets also claim this diet prevents and cures cancer and other illnesses, but no randomized clinical studies have supported this claim, according to the American Cancer Society.

Whole Cereal Grains

• Organically grown whole cereal grains make up about 50 percent of an ideal macrobiotic diet. Acceptable whole cereal grains include brown rice, barley, oats, whole wheat and corn.

Vegetables

• Organically grown vegetables, such as broccoli, green cabbage kale, bok choy and collards compose about 30 percent of a macrobiotic diet. Pumpkin, daikon, carrots, winter squash and onions may also be consumed.

Soups

• Bean or vegetable-based soups and broths compose 5 to 10 percent of a macrobiotic diet. For example, lentil soup and pumpkin soup can be eaten.

Beans and Sea Vegetables

• Beans and sea vegetables also make up 5 to 10 percent of a macrobiotic diet. Acceptable beans include chickpeas, lentils and azuki beans, as well as bean products such as tofu and tempeh. Sea vegetables include wakame, agar-agar, hiziki, nori, arame, kombu and dulse.

What Not to Eat

• Macrobiotic diets discourage some vegetables, such as tomatoes, potatoes, peppers and beets. Macrobiotic also diets do not permit animal products, including eggs, meat, milk and other dairy products, which can cause B-12 deficiencies and malnutrition. In addition, macrobiotic diets do not allow coffee, sugar, chocolate, soda, tropical fruits or heavily processed foods.