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 Macronutrients
The word 'macro' is Greek for large and also means 'that which
surrounds the small'. Macrobiotics is the study of life (biotics)
in its largest context and refers to primary components of whole
foods; proteins, carbohydrates, fats, and fiber. Micronutrients
refer to tiny, microscopic nutrients that live within the macronutrient
components of our foods. Macronutrients make up the vast bulk and
balance of our diets. The best sources of macronutrients are wild
and organic whole foods...foods that are rich in the micronutrients,
like chlorophyll and many others.
Human beings are omnivores and can eat almost anything...omni means
'all' and vore means 'eat'. Carnivores, on the other hand, should
mainly eat meat. 'Carne' is Latin for meat, and more precisely flesh.
Carnival is the European celebration of abundance and precedes forty
days of abstinence from meat with a focus on fasting, prayer, and
renewal. Mardi Gras, (literally Grey Tuesday) is the last day of
the Carnival Festival, and the beginning of the Roman Catholic Celebration
of Lent, which begins on Ash Wednesday.
There is much evidence to show that these "festivals"
of excess pre-dated the Christian era, and in fact, some version
of them can be found in most traditional cultures around the world.
These cross-cultural rites of spring were vital to the health of
all human communities. The growing, gathering, and sharing of food,
and the physical and emotional challenges that presented themselves
in the absence of food may be, the most common cultural similarities
connecting all human beings from the earliest times to the present
day.
Since humans are omnivores it is interesting to witness
the diet of the Australian Aborigine as observed by Weston Price
in the 1920’s. Today, very few human beings are able to eat
so freely. This is not a design flaw, but a commentary on the diminished
quality of our food and the weakened condition of our digestive
systems.
For thousands of years, our ancestors living in four season climates,
selected their daily meals from the bounty of earth’s animal
and vegetable harvests from the land and sea - the traditional diets
of most human cultures were vast cornucopias consisting of an almost
inexhaustible variety of ingredients and recipes.
Today, we suffer from a lack of quality and diversity. In today’s
most popular cuisine’s we suffer from a lack of balance and
proportion. Human made toxins in our food, water and air supplies
together with a preponderance of processed and synthetic foods have
weakened our biological ability to digest, absorb and assimilate
these foods properly. As a result, the cells, tissues, organs and
systems of our body, which depend upon a steady flow of full spectrum
nutrients, suffer.
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