Michio Kushi - Macrobiotics, Natural Foods, & Ancient Diets - Private Interviews Part-1 - NYC, 1974

Michio Kushi (久司 道夫, Kushi Michio) was a Japanese educator who helped to introduce modern macrobiotics to the United States in the early 1950s. He lectured all over the world at conferences and seminars about philosophy, spiritual development, health, food, and diseases.

https://en.wikipedia.org/wiki/Michio_...
https://www.nytimes.com/2015/01/05/us...

00:30 - Plant protein can be superior to meat protein. Origins of protein sourcing in ancient nomadic cultures.
02:00 - Carbohydrate to Protein ratios. Carbohydrates are easier for the body to create energy. Majority of food is used for energy. activity. Meat rots in the body and acidifies the blood.
05:00 - Meat diets for cold climates. Warm climates better for warm clients. Meat diets still need balance of vegetables and grains
07:00 - The middle road of cereals and a balanced natural diet
09:00 - The role of fire in human diets. Cooked food benefits digestion and nutrient absorption. Cooked food people are more active - accelerated human civilization.
13:22 - Misunderstanding about cooking food and enzyme / vitamin absorption. Cooking does not destroy vitamins if cooked correctly.
16:36 - Refined foods is not good for the body.
17:36 - Roles of herbs in the body - use as medicine, not as stable, you should be getting most of your vitamins from your primary diet.
21:00 - Other aspects of well-being are important. Yet, a good diet is vital

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