Cancer Prevention through Macrobiotics:
A Holistic Approach to a Deadly Disease
Kara J. Schmidt
Thesis
It has been shown that cancer can be prevented by altering our eating habits and lifestyle in a way that encompasses the principles of macrobiotics.
Outline
I. Introduction
II. Dietary History in America
A. Traditionally: Food as a primary factor in all areas of life
B. Early 19th century to present: Cancer rates increase as diet includes more refined foods
C. Low cancer rates in cultures not affected by Western diet
III. Introduction of Macrobiotics: A holistic approach to eating and living
A. History
B. Cancer Fighting Foods
C. Environmental Harmony
D. Yin and Yang
E. Ecological Awareness
IV. Modern-day Approach to Cancer
V. Conclusion
Traditionally, the American diet has been defined by meat, potatoes, and white bread. As of late, Americans are gaining awareness about the importance of a diet that is more nutritious than meat and potatoes. This is partly due to highly publicized information on foods that claim to be beneficial to our overall health. Articles and news reports let us know about the most current study on diet and how it relates to athletic ability, mental acuity and general well-being. Another area that has received much attention is how diet is connected to disease prevention.
Many medical reports are suggesting diets that are low in fat and high in fiber. And more health care practitioners than ever are recommending that their clients eat more fruits, vegetables, whole grains, and soy products. Vegetarianism, eating very few or no animal products, has become very accepted in a country that is made up of mostly meat-eaters.
Most changes in eating habits have occurred over the last twenty years. This is due, largely, to the increasing rates of degenerative diseases. Several years ago it was estimated that one out of two people would develop cancer by the year 2000. (Macrobiotic, 9) Unfortunately, this percentage is now a reality for the male population. Women are close behind with a one in three chance of developing cancer at some point in their lives. (ACS Web Page)
We are in dire need of a solution to the "modern health crisis". Some feel that doctors and scientists will not be able to solve our current health problem alone.
In order to improve our overall state of health, we need to be willing to claim responsibility for our current situation and work together to find a resolution. (Macrobiotic, 9) The macrobiotic lifestyle is a holistic approach to life that follows Eastern philosophies of simplicity and mindfulness. The adoption of some or all of the macrobiotic principles is one way that each individual can counteract the negative trend of health and disease. Before we can begin the journey of disease prevention, we must ask, "How did we get to this point?"
To get an idea about how the cancer rates in America correlate with eating patterns, I will give a little history of dietary habits. Traditionally, food was an integral part of life. Life revolved around food because life revolved around survival. (Cancer, 7) Before the Industrial Revolution, local resources had to be relied upon for sustenance. There were no major highways for transporting food and other goods. This meant that most homesteads were self-sustainable. Farming was done to provide food for the members of the family and the farm animals. Most meals were prepared on a daily basis from scratch because there were very few food storage options. (Cancer, 11)
The types of food that were eaten during the 1800's were rather simple. Vegetables and grains were the basis for each meal because they could easily be grown by each family. Meat and other animal products were rarely eaten because it was too expensive to raise animals for meat. Animals were needed to help with farming tasks. The idea of using farm space to grow food for animals so that the animals could then be eaten was seen as wasteful. This is part of the reason that meat was associated with wealth. Those who had more than enough could afford to use some of their land to raise animals for meat. (Macrobiotic, 25)
The Industrial Revolution brought machinery, factories, and cities. The increase in industry caused a rise in population. It was soon realized that in order to feed the ever-growing population of the cities, a different way of relating to food was required. (Tannahill, 320) The invention of the steam engine allowed the transportation of food across large areas. This era also brought the discovery of food preservation through canning and freezing. Meat became more accessible as these new ways of storage became more common. The economic boom that resulted from increased trade also made meat more affordable. (Tannahill, 321)
The late 19th and early 20th centuries were also a time of scientific consciousness. Food regulations, such as pasteurization, were developed in response to contamination problems. Also, the existence of vitamins was discovered. This was the beginning of taking food out of the natural environment and looking at it from a scientific perspective. (Tannahill, 322)
The rise of technology in the areas of science, transportation and industry began a shift in lifestyle. Food no longer had to be made each day or grown by each family. It could now be shipped across the country, prepared in factories, and bought in stores. Agriculture began to decline as industry increased resulting in large farms that were fewer and farther between. Food was no longer a primacy. Convenience became the idol of America. Fast food "joints", t.v. dinners, and Velveeta cheese became the food that America wanted. There was no longer time for home-cooked meals. As a result of this new attitude toward life and food, diseases, such as cancer, quickly crept into the lives of Americans. (Macrobiotic, 13)
Cancer was identified approximately 2500 years ago by Hippocrates. And in the early 1900's cancer was seen as a rare, mysterious disease. But by the mid 1900's cancer had spread rapidly through America and other parts of the West. It was at this time that this disease began to draw people's attention. (Cancer, 5) As doctors and scientists began to study cancer, they realized that the disease did not exist in certain cultures. Through research it was discovered that these other cultures continued to model the traditional diets and lifestyles of their ancestors. (Cancer, 6) The diets of the native peoples, no matter where in the world, consisted of local, fresh food. For instance, the Hunza people of India had a diet that consisted of "whole-wheat chapatis, barley, and buckwheat supplemented by leafy green vegetables, beans and legumes, apricots, and very small amounts of animal food." (Macrobiotic, 28) At the time of these reports, there were no known instances of cancer in Hunza region of India. (Macrobiotic, 28)
Another culture that continues to draw attention is Japan. The Japanese diet and lifestyle has been regarded as a model for health and wholeness ever since the discovery of the country's low cancer rates. In the early 1980's, an American woman was five times more likely to die from a mammary tumor than a Japanese woman was. (Cancer, 145) It is from this Asian culture's diet that macrobiotics has arisen.
The term "macrobiotic" has been around just about as long as cancer has. Macrobiotic literally means, "long" (macro) "life" (bios). According to Michio Kushi, author of several books on macrobiotics, "The earliest recorded usage of the term is found in the writings of Hippocrates." (Cancer, 5)
Macrobiotics is not just a diet. It was considered by Hippocrates and other scholars as a way of eating and living simply and in harmony with nature. This way of life was believed to encourage a long, active life. Kushi also feels that the principles of macrobiotics are the underlayment for spiritual writings such as the Bible, the I Ching, the Tao Te Ching, the Bhagavad Gita, and the Koran. (Cancer, 16)
The rise of Descartes' teachings changed the way people viewed disease. The philosophy of natural healing was overthrown at this time and a more scientific approach to the body and illness was taken. Changes in how science and illness were looked at caused the concept of macrobiotics to diminish. (Cancer, 10)
The lifestyle of macrobiotics did not appear again until the late 19th and early 20th centuries. It was revived in Japan by two men, Yukikazu Sakurazawa and Sagen Ishisuka. It is reported that these men cured themselves of illness by adopting a diet consisting of brown rice, miso soup, sea vegetables and other traditional Japanese foods. After Sakurazawa and Ishisuka restored their health, they began studies of Oriental medicine. It is also thought by some that spiritual aspects became connected to the macrobiotic way of life as a result of these men's interest in and incorporation of the philosophies of several religions. This way of life was not actually called macrobiotics until the 1920's when it was termed by Sakurazawa, pen named George Ohsawa. (Lerner, 286)
Since then, macrobiotics has become the "most widely used unconventional nutritional approach to cancer in the United States" (Lerner, 285). Although macrobiotics is not just about what is eaten, the diet is a very important part of this way of life. It is based on four "food groups". These four groups are termed as the primary foods. There are also supplementary food groups that are used occasionally and/or in small amounts. (Quick, 65)
Cancer Fighting Foods
The first primary food group makes up 50-60% of the recommended diet. This group consists of whole grains such as brown rice, barley, and wheat. There are recommendations for how often certain grains should be eaten. For instance, brown rice can be used regularly, while it is suggested that more processed foods, such as rice cakes, are used occasionally. The reason that whole grains make up such a large part of the diet has to do with the nutritional content of these foods. Some studies have shown that fiber is very important to the diet, and that fiber can have a significant impact on the protection against many forms of cancer. (Cancer, 50) It is thought that insoluble fiber helps speed up waste removal in the body. Healthy levels of fiber possibly dilute the concentration of toxins in the stool. Therefore there is less potential for cancer causing toxins to build up in the body. (Web, Fiber)
The next group of primary foods in the macrobiotic diet is made up of vegetables.
Twenty-five to thirty percent of the diet is based on vegetables. There is an emphasis on dark green and yellow vegetables, such as kale and winter squash. Increased intake of vegetables is probably the most common recommendation for disease prevention. With cancer diagnosis as high as it is today (approximately 1.2 million Americans), the shift to a mostly vegetarian diet is becoming more common. Plant foods contain many natural chemicals that have been shown to have an affect on protection against disease. "At least 200 epidemiological studies from around the world have found a link between a plant-rich diet and a lower risk for many types of tumors." (Web, Green). Some of the "phytochemicals" that have been receiving much attention include flavonoids, isoflavones, and lignans. These substances are known for their antioxidant, carcinogen blocking and tumor suppressing effects. (Web, Green)
The third food category consists of beans and sea vegetables. Foods such as tofu and nori (sea vegetable) help make up about 10% of the macrobiotic diet. The benefits of soy products have become well known in the last several years. More and more people, especially women, are making soy a regular part of their diet. The Asian diet is part of the reason that soy has received so much attention. It was discovered that the incidents of cancer, breast cancer in particular, were much lower in China and Japan. After some evaluation of the differences between the Western and Eastern cultures, it was discovered that the Asian diet relied heavily on soy products. Since the "discovery" of soy, much research has been done to try and figure out just what it is about soy that affects cancer prevention. Besides containing high amounts of isoflavones, which have been proven to have anti-cancer effects, (Web, Green) soy products can also affect cholesterol levels. In August 1995, researchers in Kentucky found that significant amounts of soy can result in lowered levels of the "bad" (LDL) cholesterol. (Web, No More Meat)
The fourth food group consumes 5-10% of the standard macrobiotic diet. This category consists of soups. Kushi, and other experts of macrobiotics, recommend the intake of one or two bowls of soup each day. The suggested soups usually include ingredients such as vegetables, sea vegetables, grains, and beans. Miso soups are also highly recommended. Miso is a fermented soy paste that has been used in the traditional Japanese diet. In a study done by the National Cancer Center of Japan in 1981, it was found that when miso soup was eaten daily, the chances of contracting stomach cancer were 33% less. (Quick, 73) Miso soup, since made from soy, also has many of the benefits of other soy products.
The standard macrobiotic diet is very basic. There are different recommendations according to a person's state of health. For a healthy person who wants to lower their risks of contracting a disease, such as cancer, the above diet is a good place to start. The experts of macrobiotics stress the importance of eating a variety of foods each day. They also make it clear that each person has different needs and therefore should personalize the diet according to those needs. (Cancer, 32) It is also stressed that diet is not the only important aspect of the macrobiotic lifestyle. Because the macrobiotic approach to health is a holistic one, environmental, spiritual, physical, and mental factors must be considered. (Macrobiotic, 15)
Environmental Harmony
A belief in macrobiotics is that harmony within the body depends on harmony with the outside surroundings. This belief is illustrated in the guidelines for the macrobiotic diet in that certain foods should be eaten depending on the season. Our bodies have a natural tendency to crave certain foods depending on what season it is. In the summer, we seek out light, fresh foods like salads. In the winter, we crave foods that are well cooked and that are more dense, such as vegetable soups and heavy bread. Well, this is the way it was before food could be shipped from anywhere in the world no matter what the season. The West has adjusted to a standard diet that is eaten all year round. Grilled meat is a favorite in the summer, while ice cream is eaten in the cold months to help cure the "winter blues". The teachings of macrobiotics emphasize the disharmony that the standard American diet creates. It is felt that in order to achieve balance, within and without, most of the food we eat should revolve around locale and season. (Cancer, 32)
Yin and Yang
The teachers of macrobiotics also believed that health and wholeness are dependent on the belief in a system of energies that make up our whole world. This Eastern principle is termed yin and yang. This is a concept that may sound complicated at first. And for those who have lived in the West for most of their lives, the idea is foreign. To put it simply, yin and yang are opposites. The terms yin and yang represent any combination of opposites, such as cold and hot, long and short, etc. Eastern thought believes that yin and yang are primary energies, and that everything in the world is created from theses opposing energies. For instance, day cannot exist without night, and vice versa. Our lives, our bodies, and our world are a result of the relationship between opposites. (Quick, 36)
In regard to our diet, yin and yang can play a very important part. Disease is seen as an imbalance. The principles of yin and yang can be used to regain balance or maintain balance so that disease is avoided. All foods are made up of yin and yang. Some foods are more yang than yin, and some are more yin than yang. In order to stay balanced, foods that are not predominant in either yin or yang should be eaten. For instance, meat is more yang, therefore it tends to cause a person to crave more yin foods, such as refined sugars and flours. (Quick, 42)This is a trend that is apparent in today's society. The macrobiotic diet encourages the regular consumption of foods that are more balanced in order to prevent cravings of foods that have been shown to increase chances of contracting diseases such as cancer. (Quick, 49)
Ecological Awareness
The principles of yin and yang also apply to each person's relationship to their outside surroundings. A balanced diet should include consideration for the environment. For instance, it is best if the food that we eat does not have a degrading affect on the environment. Our diet also should not waste valuable resources. This is why the macrobiotic diet emphasizes food that does not have to be shipped across the country and food that is grown in a sustainable way. (Macrobiotic, 23)
An example of this is the traditional diet of the Eskimos. The people of the Arctic regions traditionally have eaten a diet high in animal protein and low in vegetables. This is partly because ocean foods and other animal products were abundant in the Far North. It also occurred because in order to survive in this extreme climate, a diet high in protein was needed. This relationship between climate and diet is a delicate, but natural balance between human and nature. (Quick, 29)
The Modern Day Approach to Cancer
A major shift that needs to occur if disease prevention is to be a valid part of the health care system is how the treatment of disease is typically looked at. Today's treatment of cancer usually involves surgery, radiation, and/or chemotherapy. Those who choose not to go the conventional route are treated as though they are throwing away their chances for survival. There is no evidence that supports or denies this belief. It is known that conventional treatments usually have horrible side effects. An unconventional treatment, such as macrobiotics, not only has no major side effects, it also, in many cases, has improved the quality of life of the patient. So even though a person may not live longer by going the unconventional path, the time that they do live will probably be more enjoyable.
Macrobiotics sees disease not as something that needs to be destroyed, but as an integral part of the life process. Americans typically approach a malignancy as though it spontaneously appeared. The holistic perspective considers cancer to be an imbalance that has been ignored for so long that it finally gets our attention by forming a tumor. Advocates of macrobiotics believe that cancer is largely due to a continuous lifestyle of overconsumption of food and other resources. (Macrobiotic, 21)
We should feel optimistic that we have come this far. Forty years ago nutrition was not even considered in the development of cancer. It was in the late seventies and early eighties that the government and other groups really began publicizing the connection between diet and disease. In 1977, a report was issued by the United States Senate Select Committee on Nutrition and Human Needs. This report titled, Dietary Goals for the United States, stated that the typical American diet was high in saturated fat, cholesterol, sugar, salt, and alcohol. It then explained that this diet was connected "to six of the leading causes of death: Heart disease, cancer, cerebrovascular diseases, diabetes, arteriosclerosis, and cirrhosis of the liver. (Quick, 68)
Part of the Dietary Goals report suggested seven ways to improve health through nutrition. Most of the suggestions given correlated with the principles of the macrobiotic diet including an increase in vegetables, decrease in refined sugar, processed foods, fat (particularly animal fat), and a decrease in salt. (Quick, 13) Since 1977 other reports have been issued by the Surgeon General, American Heart Association, and the National Cancer Institute. The similarities that these publications have to the standard macrobiotic diet make it clear that this diet can be used as a model for those who are looking to improve their diet and prevent disease. (Quick, 11)
The United States has come a long way. We have noticed that our meat and potatoes diet is correlated with the increase in the cancer rates of westernized nations. . Because of this realization, more research is being done in the area of nutrition. But we are still far from getting to the root of the problem. Our society is confused. We know that in order to prevent disease, our diet needs to change. What we do not realize is that eating tofu now and then, and ordering a salad instead of a steak is not the solution. The solution is simple because it comes from something that we already possess, our instinct. The solution is difficult because we have forgotten how to listen to that instinct.
There are people who would disagree that a simple change in lifestyle could prevent cancer. Critics of the macrobiotic diet feel that it does not offer enough nutritional components to be "healthy". For instance, there is concern that deficiencies in vitamins and minerals such as, calcium and vitamin D are possible and could be hazardous to the health of an individual. (Web, Green) There have also been cases in which the macrobiotic diet and other diets like it have been taken to the extreme, resulting in serious instances of malnourishment. Caution must be taken with any new diet. It is best to not only be well informed about the dietary changes in question, but also about ourselves and how our bodies function.
Others do not feel that the way we eat has an affect on anything besides our bodies. We live in a society that in many ways sees itself as superior to other countries, the land, and the animals. For instance, many scientists would say that eating, the now common, genetically altered foods have no effect on cancer rates. But a believer in macrobiotics would probably disagree. Foods that have been genetically altered may not have a direct affect on our health, but their existence and America's lack of concern about them, reminds us of our attitude towards food. This attitude is lacking respect for our environment, including other animals, and for each other. Genetic alterations in food might decrease the amount of chemicals that we put on crops. But, the principle of genetic engineering, in my opinion, is one of distrust of and disrespect for the earth. This philosophy of respect is the backbone of macrobiotics. I believe that until there is a paradigm shift in how we relate to food, our bodies, our health, and our world, the incidents of cancer in the United States will most likely not be beneficially affected.
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