Macrobiotics vs. Raw

The jury is still out on salad in the winter. I mean it is really not so mighty-macro as we try to be, but the raw enzymes seem to be thirst quenching and satisfying so I am, as always, sticking with it...

A macrobiotic lifestyle is attainable and easier than people tend to think. It is just a matter of filling your plate in appropriate proportions with appropriate fresh ingredients. But because macrobiotic meals are seemingly free of raw foods and true macrobiotic gurus are skeptics of even salads and raw fruit, there is something missing in the way of enzymes. Of course, our own bodies, even our saliva, have enzymes designed to break down foods so this is a hazy area.

Raw foods can be complicated if you juice your vegetables and blend drinks and desserts, create nut pastes and other raw entrees. But the added benefit of raw enzymes gets more press and more proof every day. By using the enzymes in the food to digest the food, one's own immune system can use enzymes that live in the digestive system to protect and fight off illness. But a downside some see with raw eating in the cold of winter is a serious craving for junk (probably more noticeable in those who juice excessively without taking in whole foods) or for warmth. Most cultures have some version of comfort food for the winter but an all raw purist might overlook the underlying reasons for warm satisfying foods. However, raw foods can and should be heated up to 118 degrees to provide that comfort while maintaining their live enzymes.

Both food practices involve eating fewer calories, which, when done properly, has also been seen as a trick to disease prevention. So, I find for most of us, it is better not to label oneself anything, not vegan, not locavore, not flexitarian, not raw, not macro, but just to find a mix of good old fashioned healthy foods, lots of vegetables, raw, cooked, fermented, blanched, however, well, maybe not deep fried and dipped in hot fudge, and do our best.