foods. Foods that are dependent on fermentation to yield nutrients must be processed outside the body prior to ingestion. This supports the science that sug- gests that humans evolved and survived in part with the consumption of animal flesh and not just plants.
EVOLUTION AND FOOD AVAILABILITY Our ancestors lived and endured the changing seasons much like we do today. With the change of the seasons comes change in climate, those changes would dramatically affect food availability. In parts of the world where snow and freezing conditions last for months at a time, the availability of vegetation for food would have been impossible. Dr. Weston A. Price (Weston A. Price Foundation) was one of the greatest if not the greatest pioneers in nutritional sciences of our time. He traveled the world for a decade, covering every continent on the planet, studying indigenous cultures, their dietary habits and physical develop- ment. Dr. Price reported that everywhere that people lived on the planet with four seasons, consumption of animal protein occurred, whether from land or sea. Even in the warmest climates, the consumption of animal flesh was not only standard practice, but regarded for its high yields of developmental nu- trients such as Vitamin A and D—which can only be acquired from animal sources. These cultures thrived off the consumption of animal proteins; without their use the human species would have died off long ago from disease and starvation. He also noted that these indigenous cultures, having lived in these same regions for thousands of years, had never heard of or had a word in their language for diseases such as diabetes or cancer.
EVOLUTION AND HEALTH It is pretty clear to see that today, people suffer
from disease and are less healthy then our ancestors. Medical Anthropology easily points this out by com- paring the fossil remains of our ancestors to that of ours today. This analysis shows that many things have changed because of the shift from hunter-gatherers, to our agrarian society of today—including our stat- ure and health. According to the findings of Medical Anthropolo-
gists, humans before agriculture had a much differ- ent bone structure. Most hunter-gatherer men and women where over six feet tall; height giving us a strong advantage in the hunt for prey or avoidance of predators. There was no sign of osteoporosis or arthritis in our ancestors fossils; these diseases are
a result of modern food consumption. This point is made clearer, simply by observing how many people in today’s society survive only with the daily use of modern medicines.
WHAT DIET IS RIGHT FOR YOU The truth is that our daily nutritional requirements
are always changing, depending on what is needed at any given point in time. Humans are very dynamic and our cells grow, die and change constantly. So, the food choices you make, should meet your bodies im- mediate needs. Everyone is different, so what works for your friend may actually make you feel sick and unhealthy. Listen to what you need internally, to create
external health and the body you want and deserve. Protein is not bad, fat is not bad, carbohydrates are not bad. We need all of them. It ultimately comes down to quality and what type you are putting in your body—healthy vegetables and meat that are chemical free, or vegetables and meat that are filled with pesticides and poisons. Best advice? Rotate your foods, eat seasonally and buy locally. Healthy food should give you energy and not make you feel sick, agitated, anxious, sluggish or tired—these are signs of poor food choices. Remember that your body knows what’s best and you know your body better then anyone.
Martin Alonzo owns a private training studio, Performance Training Center, on Fourth Avenue in San Diego. He is a CHEK Institute-trained professional and can be contacted via the web at
performcenter.com or direct at 619.206.4577
JUNE 2012 | RAGE monthly 53
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