The macrobiotic diet and philosophy were developed by a Japanese educator named George Ohsawa, who believed that simplicity was the key to optimal health. Michio Kushi expanded on Ohsawa's macrobiotic theory and opened the Kushi Institute in Boston in 1978. Together with his wife Aveline, Kushi published many books on macrobiotics and was responsible for popularizing the diet in North America.

The macrobiotic diet is a low-fat, high fiber diet that is predominantly vegetarian, emphasizing whole grains, beans and vegetables. In addition, the macrobiotic diet is rich in phytoestrogens from soy products. The macrobiotic diet has been used by people with cancer and other chronic diseases.

This diet is low in saturated fat and high in phytoestrogens, which may help to balance women's hormones and help with menopause, premenstrual syndrome, and prevention against breast cancer and endometriosis. The macrobiotic diet is low in meat, dairy products, and sugar.

People who practice a Macrobiotic lifestyle try to observe balance in everything they do. They strive for balance and happiness in their daily lives attempting to live in harmony with people, nature and their physical surroundings.

For those wishing to adopt the Macrobiotic diet, it is recommended that a person research it and either consult a macrobiotic counselor or make a gradual transition to the macrobiotic way of eating.