Koshu Okada¹, Sayaka Takahashi¹, Tomomi Nokawa¹, Tomoko Akiyama¹, Kayo Ryuto¹, Shoichi Mizuno² and Shaw Watanabe³

¹Japan Macrobiotic Association, Osaka, Japan
²National Cancer Center East Hospital, Japan
³Medical Rice Association, Tokyo University of Agriculture, Japan

*Corresponding Author: Shaw Watanabe, Medical Rice Association, Tokyo University of Agriculture, Japan.

Received: March 11, 2024; Published: March 19, 2024

Abstract

In original macrobiotics of Jeorge Osawa includes the seven stages of dietary therapy with genmai (brown rice). Genmai is a multifactorial, complex system, with starch as an energy source, plus about 8% protein, several percent fat, abundant vitamins and minerals, dietary fiber to stabilize intestinal bacteria, and g-oryzanol to lose weight and even control addiction. We tried to clarify the effects and benefits of the Osawa’s highest stage, No. 7 diet for one week by 65 participants. They daily ate 551g genmai rice and 13.3g salt with sesame.
At the end of the diet, 43 (78%) felt better, including handling lighter, sharper, and more efficient, 9 (16%) still felt weak, and 3 (5%) felt no effect, All except one experienced weight loss of 2-3 kg. Pro- and post comparison of laboratory data showed lowered white blood cell count, decreased triglycerides, total cholesterol, HDL cholesterol, and serum amylase. Decreased eGFR (p<0.01) was also present.
While improved bowel movement was a good effects of genmai, reduced eGFR by high salt intake needed caution.

Keywords: Genmai (Brown Rice); no. 7 Diet; Macrobiotic; Bowel Movement; Dietary Therapy; Intervention; Pro and Post-Study

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Citation

Citation: Shaw Watanabe., et al. “Effects and Safety of the 7th Diet of Original Macrobiotics".Acta Scientific Nutritional Health 8.4 (2024): 52-56.

Copyright

Copyright: © 2024 Shaw Watanabe., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.